Ingredients
Scale
CHAMPAGNE VINAIGRETTE
- 1/4 cup Champagne Vinegar
- 2 TBS Diced Shallots
- 1 TBS Maple Syrup
- 1 TBS Dijon Mustard
- 2 tsp Dried Tarragon
- 1/2 tsp Kosher Salt
- 1/4 cup Extra Virgin Olive Oil
PORK CHOP MARINADE, for every 4 Pork Chops:
- 1/2 cup of the Champagne Vinaigrette
- 1/2 cup Worcestershire Sauce
Instructions
- In a salad shaker, mix up the vinaigrette.
- Pour 1/2 cup of the vinaigrette over the pork chops and 1/2 cup of Worcestershire sauce.
- Flip the chops around and coat evenly.
- Marinate for 1-2 hours, covered, in the fridge.
- 30 minutes before grilling remove from the fridge.
- Preheat your grill to 400 degrees, or medium-high heat.
- Pat the chops dry with a paper towel.
- Place the chops down at 2 pm on the hot grill, and leave the lid open for a 3-minute cook.
- After 3 minutes, turn the chops to 10 pm, close the lid, and grill for an additional 2-3 minutes, to get those yummy grill marks.
- Flip the chops over and grill for an additional 4 minutes, depending on how thick your chops are.
- Once the chops are cooked to your preference remove them from the grill and let them rest for 5 minutes before serving.
