Yields 4 servings
4, 8-oz double thick cut boneless center cut pork chops
2 Tbls Extra Virgin Olive Oil
1 Tbls grainy mustard
10 sprigs of thyme, leaves removed from stems and chopped
Zest and juice of 1 lime
Zest and juice of 1 lemon
Zest and juice of 1 orange
In a gallon plastic bag or a high-sided baking dish mix, whisk together the orange, lemon, and lime juice and zest, thyme leaves, grainy mustard, and oil. Place meat into the marinade and let sit for at least 15 minutes – 1 hour is better. If using this marinade for chicken, do not let it marinate over 1 hour as it may begin to cook the chicken. The pork can last much longer, but more than 1 hour, put it in the fridge.
Build a medium fire. Sear the chops over the heat, 3 minutes a side. Dip the chops back in the marinade and move next to the coals (indirect) for 10 to 15 minutes (depends on how thick the chops are). Cook to an internal temperature of 155 degrees. Remove from grill and let sit for 5 to 10 minutes to allow the juices to redistribute.
Serve with fresh veggies from the farmers market steamed or grilled with a little lemon pepper. We had fresh red and green okra from the Saturday markets and oven-roasted acorn squash with a little butter and brown sugar for our starch.