A delightful twist on classic grilled pork chops, enhanced with a savory herb marinade.
Prepare the marinade by whisking together the Dijon mustard, olive oil, minced garlic, rosemary, and thyme in a mixing bowl.
Use fresh herbs for a more vibrant flavor, but dried herbs work well in a pinch.
Pierce the pork chops on both sides with a fork to allow the marinade to penetrate.
Piercing the meat helps the marinade infuse deeper, enhancing the flavor.
Place the pork chops in a shallow dish and pour the marinade over them, ensuring they are well coated.
Cover the dish with plastic wrap and refrigerate for at least 30 minutes, or overnight for a stronger flavor.
Preheat the grill to medium heat.
Ensure the grill grates are clean and lightly oiled to prevent sticking.
Grill the pork chops for 7-8 minutes per side, or until they reach an internal temperature of 160°F.
Use a meat thermometer to check the internal temperature for perfectly cooked chops.
Brush the pork chops occasionally with the remaining marinade during grilling.
Basting adds extra flavor and keeps the chops moist.
Serve the grilled pork chops hot, garnished with a sprig of rosemary if desired.
Let the pork chops rest for a few minutes before serving to retain their juices.
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