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June 8, 2005 
While at the grocery store looking over the meats, three butchers were ganging up on another butcher.
“You don’t barbecue pork chops?”
“No. I mean, I never have. I just cook them on the stove.”
“You have NEVER barbecued pork chops?”
“No. Why? I mean, I just learned to fry them in a frying pan.”
“Oh my. I don’t know. I think we’re going to have to revoke your butcher status.”
It got me thinking. I’ve been guilty of sauteing pork chops for quite some time. I do have a great way of cooking them, always moist and good, which I got out of Bittman’s How to Cook Everything. I also have a good recipe for Applesauce Porkchops. When I need the chops to sit for a while in the oven and still be good, I like this baked chop recipe. But I couldn’t remember the last time I barbecued them somehow!
The first thing I think about when I’m barbecuing is marinating, somehow. I was going to make my old standby marinade for pork tenderloin, even though I was cooking pork chops last night. But I didn’t have any fresh ginger so I added some Dijon mustard instead and a few chopped scallions. Mmmmm. Delicious! The msstard added just a hint of a bite.
1/4 cup soy sauce
1/4 cup bourbon
1/4 cup (?) Dijon mustard
2 Tbs brown sugar
2 Tbs oil
2-3 green onions, sliced
I marinated the bone-in pork chops all day in this, turning the bag a few times.
Got a hot fire going on the grill and then turned over the actual cooking to a guest. I think he did about 5 minutes on each side, then turned the grill off for a few more minutes. They were perfect! Flavorful. Tender. Delicious.
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