Braciole di maiale alla griglia con senape di Digione

Ingredienti

• 6 tablespoons dijon mustard
• 5 tablespoons dark brown sugar
• 2 tablespoons apple cider vinegar
• 4 tablespoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 4 bone-in pork chops

Preparazione

1. 1

   In a small bowl, mix together the Dijon mustard, brown sugar, apple cider vinegar, garlic powder, onion powder, salt, and Worcestershire sauce. Once well combined, set aside 4 to 6 tablespoons to brush onto the pork later.

2. 2

   Pour the marinade over the pork chops and marinate for 1 to 2 hours in the fridge, making sure the pork chops are well coated.

3. 3

   Heat the grill to 400F.

4. 4

   Grill the chicken thighs on direct heat for 4 minutes, depending on their size. Keep the grill lid closed.

5. 5

   Open the lid and flip the pork chops. Brush them with the marinade that was set aside and close the lid, letting them cook for 4 minutes.

6. 6

   Open the lid and flip again. Brush and cook for another minute with the lid closed.

7. 7

   Flip the pork one last time to let the just-brushed side sear for a minute. Remove the pork chops from the grill and rest for at least five minutes before serving. If possible, cover with foil.