From Chef james kent

Recipe serves: 4

A Note From the Chef: 

For many of us, summer would be incomplete without a few grilled favorites. To give this fabulous dish its depth of flavor, we use mustard in many forms and guises: Dijon mustard, mustard powder, and mustard oil. The cumulative effect is a supremely simple yet flavorful pork chop that's perfect for a summer barbecue. Just remember to marinate a day in advance!

Ingredients: 

Pork Chop Marinade ingredients: 

  •  4 1-inch thick pork chops

  •  6 tablespoons Dijon mustard

  •  2 tablespoons mustard oil

 •  2 teaspoons honey  

•  2 teaspoons Colman's Mustard Powder

Pork Chop Sauce: 

•  1 liter chicken stock

  •  3/4 cup yellow mustard

  •  2 tablespoons Colman's English Mustard

  •  1 1/2 tablespoons apple cider vinegar

  •  1 teaspoon Colman's Mustard Powder

  •  2 tablespoons molasses

  •  1 1/2 tablespoons Maggi Seasoning

  •  1 tablespoon Tabasco

  •  1 tablespoon Worcestershire sauce

  •  Salt, to taste

  •  2 tablespoons mint leaves, chiffonade

  •  1 bunch of fresh snow peas, chiffonade

Instructions: 

Pork Chop Marinade

1.  In a medium bowl, combine the mustard, mustard oil, honey, and mustard powder and whisk to combine.

2.  Transfer the marinade to a 1-gallon Ziploc bag and add the pork chops. Seal the plastic bag and toss to make sure the chops are well coated.

3.  Place in the refrigerator for at least 24 hours.

Pork Chop Sauce and Grilling

1.  In a small saucepan over medium heat, add the chicken jus and bring to a simmer.

2.  Add the mustards, vinegar, mustard powder, molasses, Maggi seasoning, Tabasco and Worcestershire sauce. Stir or whisk to combine.

3.  Simmer the mixture for about 30 minutes, or until the sauce has reduced by almost three quarters. Add salt to taste, then remove from heat and set aside.

4.  Remove the marinated pork chops from the refrigerator and discard the marinade.

5.  Prepare a grill. Place the chops on the hot side of the grill and sear until the chop is sizzling and browned on the outside, about 4 minutes. Turn the chop and cook until the meat is cooked through, when a meat thermometer reads 145 degrees.

6.  Remove the chops from the grill and allow to rest for at least 10 minutes.

7.  To serve, spoon mustard jus on each chop then top with fresh mint and snow peas.