Squaw Point Pork Chops

This marinade is the kind of recipe you’ll memorize after making it once. Dijon mustard, mayo, sour cream, fresh lemon juice, and a generous pile of fresh dill create a creamy, tangy coating that tenderizes the pork and builds flavor during a long refrigerator soak.

Half the sauce goes on as a marinade, discarded after its job is done. The other half stays clean in the fridge and gets brushed on during the last minute of grilling and passed at the table. Two uses, one batch.

The chops grill in about 20 minutes total, and that final brush of lemon-dill sauce right before they come off the heat gives them a bright, creamy finish that cuts right through the smoky char. Works just as well on veal or lamb chops if you want to switch things up.

Chef Tips

• Marinate for the full 4 to 6 hours. The acid in the lemon juice and mustard needs time to work its magic on the pork.
• Always discard the used marinade and use the reserved clean sauce for brushing and serving. Never reuse marinade that touched raw meat.
• Use fresh dill, not dried. The bright, grassy flavor of fresh dill is what makes this sauce sing.
• Pull the chops off the grill a few degrees before your target temperature. They’ll continue cooking as they rest.