Squaw Point Pork Chops
Yield
4 servingsPrep
6 hrsCook
15 minReady
6 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
mayonnaise
|
|
| 6 | tablespoons |
sour cream
|
|
| ½ | cup |
dijon mustard
|
|
| ½ | cup |
lemon juice
fresh |
|
| 1 | teaspoon |
black pepper
coarsely ground |
|
| 8 | teaspoons |
dill weed
fresh, minced |
|
| 4 | each |
pork chops
boneless, loins |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
mayonnaise
|
|
| 9E+1 | ml |
sour cream
|
|
| 118 | ml |
dijon mustard
|
|
| 118 | ml |
lemon juice
fresh |
|
| 5 | ml |
black pepper
coarsely ground |
|
| 4E+1 | ml |
dill weed
fresh, minced |
|
| 4 | each |
pork chops
boneless, loins |
*
|
Directions
Combine all sauce ingredients.
Pour ½ of sauce over chops, cover and refrigerate for 4 to 6 hours.
Cover and refrigerate remaining sauce.
Remove chops, discarding marinade.
Grill chops over medium coals for 9 to 11 minutes per side or to desired doneness.
Brush top side of chops with lemon dill sauce one minute prior to removing from grill.
Pass remaining sauce.
This marinade works well with veal or lamb chops.
