When corn and tomatoes are in season, fire up the grill for a perfect summer’s evening meal. Serve with buttered corn on the cob, sliced tomatoes, Carolina Slaw and warm dinner rolls.


  • 4 New York pork chops (top loin, 3/4-inch thick)
  • 4 tablespoons dijon mustard
  • 4 tablespoons brown sugar
  • 2 tablespoons bourbon whiskey
  • 2 tablespoons soy sauce


  1. In self-sealing plastic bag mix together mustard, sugar, bourbon and soy sauce; add chops, seal bag and toss to evenly coat chops. Refrigerate overnight, 4-24 hours.
  2. Remove chops from marinade and discard marinade. Heat a heavy skillet over medium-high heat; brush a little vegetable oil over the surface. Cook chops about 4 minutes on one side; turn and cook about 4 minutes more until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
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Yummly User
This was okay. We probably won't make it again.