Mustard-Rosemary Glazed Pork Chops
This is Doug’s favorite way to grill pork chops. He developed this over the years and everyone always loves it.
Yield: allow 2 pork chops per each hungry eater, one for normal folks.
Time: about 20 minutes. Prepare glaze as much as 8 hours in advance.
Oven on low broil (or grill heated to 350°)
Per pork chop mix:
1 ½ tbsp honey
1 ½ tbsp Prepared mustard
1 tsp rosemary (fresh is best, but dried will do)
Prepare the glaze with honey, mustard and rosemary about an hour before you plan to eat. Allow glaze to marry for as long as possible before putting on the chops.
Cleanup is easier if you spray Pam on the broiler pan prior to beginning. Place the chops on the broiler pan. Paint about 1 tablespoon of the mixture on each chop. Cook under the broiler for 10 minutes. Turn, glaze other side, cook for 5 minutes. Repeat if necessary. Broil the chops until the glaze turns golden brown and bubbly and the internal temperature of the pork chop is 145°.
Remove from heat. Serve immediately.