Ingredients
1/3 cup Dijon mustard1/4 cup cider vinegar1/4 cup honey2 tablespoons reduced-sodium soy sauce1 tablespoon sherry or reduced-sodium chicken broth1 tablespoon minced fresh parsley2 garlic cloves, minced1 teaspoon ground ginger6 boneless pork loin chops (3/4 inch thick and 6 ounces each)
Preparation
In a small bowl, combine the first eight ingredients. Pour half of the marinade into a large resealable bag; add pork chops. Seal bag and turn to coat; refrigerate for 6-8 hours or overnight. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with reserved marinade. Let meat stand for 5 minutes before serving.
