- 2 Tablespoons Dijon Mustard
- 1 Tablespoon Red Wine Vinegar
- 2 Tablespoons of Olive Oil (drizzle in slowly while whisking)
- pinch of salt
- cracked black pepper to taste
- pinch of parsley
Ever need a fast dinner? Tonight it was my turn to cook for the family, so of course I’m thinking fire up the grill. The only question was…what to cook? On the weekends I don’t mind all the prepping and long smoking hours, but through the week I just want to get in and get out. The first thing that came to my mind was pork chops. I keep quick cooking meats in my freezer. To make the prep time quick I vacuum seal it in small portions. Not only does it save me money to buy meat when it’s on sale and in family size portions, but by storing it in small sizes it also speeds up my prep time. Tonight I took a pack of three boneless chops out of the freezer, placed them in a bowl of water and in 15 minutes it was ready for a quick marinade. (I used a bottle of greek salad dressing to keep it simple) It doesn’t take chops long to take on the flavors of a marinade; after 20 minutes of soaking I went ahead and fired up my grill. Once it was hot I rubbed my grates with a little veggie oil and placed the chops on the fire. I cooked them for 1 ½ minutes and gave it a quarter turn to create “steak house” grill marks. After another 1 ½ minutes it was time to flip. Just make sure to move the meat to a new spot on the grill to avoid sticking. Repeat the same 3 minute procedure on this side and the pork chops are ready to go inside and rest for 10 minutes. In the meantime I threw together a quick sauce.