Broiled Pork Chops Marinated in Mustard

We dream of summer grilling and backyard barbecues. But, living in a city, we have a tiny kitchen and no grill! We've found the broiler is a better than average substitute for that just-grilled flavor.

This recipe riffs off the marinated pork chops with green bean and grilled crouton salad in the June 2014 issue of Cooking Light. While the original recipe uses the extra dressing for the salad, we decided to increase the number of chops and substitute the salad with some roasted asparagus and yellow sweet potato fries. 

The mustard gives the pork a tangy flavor and marinating it overnight allows that flavor to permeate the whole chop. 

Prep time: 8-12 hours marinating time, 30-40 minutes actual active time
Cook time: 12 minutes

Ingredients: 

• 3 tablespoons red wine vinegar
• 2 heaping tablespoons Dijon mustard
• 1/3 cup olive oil
• 6 boneless pork chops (thinly sliced)

What you need to do:
Whisk together the red wine vinegar, mustard and olive oil until well combined. 

Using a fork, pierce each chop on both sides.

Place the chops and marinade in a ziptop bag and shake to coat. Make sure each chop is coated evenly. Chill in the fridge for at least one hour before broiling.

When you're ready to broil: 
Pre-heat the broiler and line the broiler pan with foil. Broil each side for 4-5 minutes. We broiled the first side twice, just to brown the edges a bit, but once per side is enough.