- ⅓ c. canola oil
- ¼ c. soy sauce
- 3 T. Dijon mustard
- 2 T. Worcestershire sauce
- 2 T. apple cider vinegar
- 3 T. brown sugar
- 4 cloves of garlic, minced
- 1 tsp. black pepper
- Veggies for grilling with pork - I used sliced pattypan squash, sliced sweet potatoes, and sliced onions
- 3 bone-in pork chops, about 1 inch thick
Combine the first 8 ingredients (canola oil through black pepper) in a large, resealable jar. Shake vigorously to combine and add ¼ cup of the mixture to the vegetables you've chosen for grilling. Add the remaining marinade to the pork chops. Place both in the refrigerator and marinate for at least 2 hours and up to 12 hours.
When you are ready to grill, prepare the grill for medium heat (350° F) grilling. A cast iron grill plate is excellent for this kind of cooking. Remove the pork and vegetables from the marinade (discard the marinade) and grill on the prepared grill, turning after 6 minutes on each side until everything reaches your desired level of doneness. Serve warm.
- Yields: 3 servings
- Preparation Time: 30 minutes, plus marinating time
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