1. Trim the excess meat and fat away from the ends of the chop bones, leaving them exposed. 2. Put the pork chops in a clean plastic bag and lightly sprinkle with water to prevent the meat from tearing when pounded. 3. Using the smooth side of a meat mallet, pound the meat down to an even one-inch thickness, being careful not to hit the bones. 4. Alternatively, have your butcher cut thinner chops and serve two per serving. 5. To make the marinade, combine all the ingredients in a bowl and mix well. 6. Coat the pork chops liberally with the marinade and marinate for three hours or up to overnight in the refrigerator. 7. Prepare mustard sauce. 8. Put the sugar and mustard in the top of a double boiler and mix with a whisk. 9. When well combined, whisk in the egg yolks and vinegar. 10. Cook over simmering water, stirring occasionally, for 10 to 15 minutes, until it is thick enough to form ribbons when drizzled from the spoon. 11. Remove from the heat and allow the mixture to cool. 12. When cool, fold in the creme fraiche. 13. Keep refrigerated until needed. 14. Place the chops on the grill and grill for five minutes on each side, rotating them a quarter turn after two to three minutes on each side to produce nice crosshatch marks. (It's good to baste with some of the marinade as the meat cooks). 15. As with all marinated meats, you want to go longer and slower on the grill vs. shorter and hotter, because if the marinated meat is charred, it may turn bitter. 16. The pork is ready when it registers 139F on an instant-read thermometer. 17. Offer the mustard sauce on the side for dipping. ---------------------------------------------------------------------------
Nutrition
Ingredients
