We had another gorgeous weekend and I had to get my fix grilling anything I could. I know, the name alone is a mouthful, just wait until you try them yourself!
1/4 Dark Rum ( I used Myer's)
1/3 cup brown grain mustard (I used Zatarin's Creole Mustard)
2 tablespoons Dijon mustard
2 tablespoons chili sauce
1 tablespoon minced garlic
1 tsp. Extra virgin olive oil
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground pepper to taste
4 center cut, bone-in pork chops
Whisk all the ingredients together, except the pork chops, in a small bowl. If you taste the marinade, it will taste pretty raw since the alcohol has not been cooked out yet. Place the pork chops in a re-sealable plastic bag. Reserve 1/4 cup of the marinade for later (let it sit out at room temperature). Pour the remaining marinade over the pork chops, seal the bag and work the marinade all over the chops to make sure they are all coated. Place the bag in a bowl (just in case the bag leaks, the bowl will catch it) and refrigerate for at one hour.
Heat the grill to medium and spray the grates with non-stick cooking spray. Place the chops on the heated grill and let them cook for about 7 minutes. Flip them and let them cook for 7 more minutes. Flip them again and brush them with the reserved marinade and let them cook for another 5 minutes. Flip and brush the other side with the marinade and let them cook for 5 minutes longer, until the chops are cooked through.
Place the cooked chops on a platter and serve! So dang easy and so delicious!
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