A perk of living in the South is the year-round grilling weather. Once springtime hits, you know dinner is coming from the grill. While a fair share of burgers, brats, and chicken breasts are sure to grace these fiery grates, I’m putting my money on pork chops to be the hit of the season.
Grilling delivers flavor-packed foods quickly to the dinner table, but it always takes a little time to get the heat going. Use that time to your advantage, stirring together a savory brine that seasons the chops and keeps them juicy. Then cook the chops just long enough to develop deep-brown grill marks, and brush ’em with a sweet and tangy mustard glaze.
I won’t blame you if you eat the slices straight from the cutting board.