Last weekend I was on a cruise on Portuguese Douro Valley about which I will write soon. This was the reason why the recipe of the week only comes today... But as it is comonly said: better late than never...
The main tip for the recipe of this week is to prepare the marinate with few hours before of even the night before, basically the more time you have it, the more flavour you will get.
you will need:
Pork chops, (I used black Iberian pig chops)
Marinade
2 tablespoons of Dijon mustard
4 tablespoons of wholegrain mustard
6 tablespoons of honey
4 tablespoons of Worcestershire sauce
4 tablespoons of light soy sauce
In a bowl mix all the marinade ingredients. Add the pork chops and turn it to coat well. Cover with cling film and marinate it in the fridge for a couple of hours or overnight.
Grill it on a griddle pan or barbecue and for about five minutes each side brushing it with the marinade occasionally. Let the chops rest about 5 minutes and serve it with a salad or a grilled vegetables couscous.
