- 6 tablespoons Dijon mustard
- 6 tablespoons brown sugar
- 3 tablespoons unsweetened apple juice
- 3 tablespoons Worcestershire sauce
- Four 8-oz bone-in pork loin chops
- ½ teaspoon Kosher salt
- ½ teaspoon fresh cracked pepper
COOKING INSTRUCTIONS:
- Mix mustard, brown sugar, apple juice and Worcestershire sauce in a bowl until marinade is smooth. Heat in microwave to help ingredients to mix well.
- Pour 2/3 the marinade into a large reseal able plastic bag. Add pork chops, coat with marinade, squeeze out excess air, and seal the bag.
- Marinate in the refrigerator for 8 hours to overnight.
- Cover bowl with remaining marinade with plastic wrap and refrigerate.
- Remove pork chops from marinade and discard bag and marinade.
- Light coals and arrange on one side of charcoal grate.
- Set cooking grate in place, cover grill, and preheat for 5 minutes.
- Clean and oil grilling grate.
- Place pork chops over hot side of grill and cook until well browned, 3 to 5 minutes per side.
- Brush on some of the remaining marinade.
- Move pork chops to cool side of grill, situated with bones facing the fire. Cover and cook until meat registers 135°F (57°C) on an instant-read thermometer when inserted into thickest part of chop.
- Remove pork chops from grill, brush again with marinade, sprinkle with salt and pepper, let rest for 5 to 10 minutes and serve.