Shanna's Grilled Deviled Chops
4 pork chops, 1 inch thick
4 tbs country-style Dijon mustard (with seeds)
2 tsps olive oil
1/4 cup finely slivered fresh basil leaves
1/2 tsp freshly ground pepper
1/4 tsp cayenne pepper
Note: I used two, large butterflied pork chops and Marne Dutch Grained Mustard
- Used a titch more than 1/4 tsp cayenne.
Trim all but 1/4 to 1/2 inch fat from the edges of the chops. Slash remaining
fat with a knife at 1-inch intervals. (Not necessary with butterflieds...).
In a small bowl, combine the mustard, olive oil, basil and peppers. Spread this
mixture over the pork chops. Let stand, covered, one hour.
Preheat grill.
If using presoaked wood chips, or other flavorings, sprinkle them over the hot
coals or lava rocks. Brush the grid lightly with vegetable oil.
Sear the chops over hot or high heat 1 minute per side, including edges. Then
cover - cook with vents open over medium-hot heat 8 minutes per side."
It is not the level of prosperity that makes for happiness but
the kinship of heart to heart and the way we look at the world. Both attitudes
are within the power, so that a man is happy so long as he chooses to be happy,
and no one can stop him.
- Alexander Solzhenitzyn