Dijon Rosemary New York Pork Chop
  • ¼ cup Dijon mustard
  • ¼ cup honey
  • 2 Tbsp. olive oil
  • 2 Tbsp. chopped fresh rosemary
  • 2 cloves garlic, minced
  • 1 Tbsp. lemon juice
  • 4 6-ounce Ribeye Pork Chop Bone-in
  • 1 tsp. salt
  • 1 tsp. pepper
  • Sauce:
  • ¼ cup honey
  • ¼ Honey Dijon Mustard
  • 1 Tbsp. lemon juice
  1. In a large bowl, whisk together Dijon mustard, olive oil, honey, rosemary, garlic, lemon juice, salt and pepper. Pour mixture into a large zip-top plastic bag. Add the New York Pork Chops. Seal the bag and make sure the pork is covered in the marinade. Chill in the refrigerator for a few hours, turning occasionally.
  2. Remove the pork from the refrigerator and let come to room temperature before grilling. Discard marinade. Preheat grill to medium-high. Grill the New York Pork Chop, 8 to 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 150° to 155°. Remove tenderloin from grill, and let stand 10 minutes, the meat temperature will come to above 160, before serving.
  3. To make the sauce, whisk together honey, Dijon mustard and lemon juice. Serve warm with honey mustard sauce on the side.
Recipe by Sugar and Spice and Everything Nice at http://kathleenssugarandspice.com/2013/06/06/dijon-rosemary-ribeye-pork-chop-bone-in/