| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
4 |
Servings |
INGREDIENTS
| 1 |
c |
Maple Dijon Marinade |
| 4 |
|
Loin pork chops, 1/2" thick |
|
|
=== MAPLE-DIJON MARINADE === |
| 1/4 |
c |
Cider vinegar |
| 2 |
T |
Honey |
| 2/3 |
c |
Maple syrup |
| 1/2 |
c |
Dijon mustard |
| 1/4 |
c |
Harissa sauce |
INSTRUCTIONS
To make the Maple-Dijon Marinade: Place the vinegar, honey, maple
syrup, mustard, and harissa in a small bowl, and mix to combine.
Store, refrigerated in an airtight container, up to 2 weeks. (Makes 2
cups) In a large resealable plastic bag, combine marinade and pork
chops. Marinate for at least 1 hour and up to 4 hours. Heat a charcoal
or gas grill. Remove pork chops from bag, and discard marinade. Grill
pork chops over high heat for 5 to 6 minutes per side or until the
internal temperature reaches 160 degrees on an instant-read
thermometer. Serves 4. Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net" Per serving: 194 Calories (kcal); 1g Total
Fat; (6% calories from fat); 1g Protein; 47g Carbohydrate; 0mg
Cholesterol; 381mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 Other Carbohydrates Recipe by:
Martha Stewart Converted by MM_Buster v2.0n.
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