Grilled Pork Chops with Honey Mustard Glaze

While there are several brands of honey mustard products in grocery
stores, none has the perfect balance of sweet and tangy that this homemade
version does. This is a sauce that does not go to waste. Use it as a glaze
on the meat during grilling and to dress the salad greens; then drizzle any
that remains atop cooked chops just before serving.

1/3 cup honey
3 tablespoons Dijon mustard
1 tablespoon dry white wine
1 tablespoon olive oil
1 tablespoon red wine vinegar
4 center-cut boneless pork chops (1 inch thick)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups (6 oz.) packed mixed greens or arugula

In small bowl, whisk together honey, mustard, wine, oil and vinegar.
Reserve 1/3 cup of the glaze for greens. Heat grill; oil grill grate. Set
remaining glaze near grill. Sprinkle both sides of pork with salt and
pepper. Place on gas grill over medium-high heat or on charcoal grill 4
to 6 inches from medium-high coals. Grill 8 to 12 minutes or until
internal temperature reaches 140 F. to 145 F., turning frequently and
brushing occasionally with glaze. Place on cutting board; cover loosely
with foil. Let stand 5 minutes. Discard glaze used for marinating. In
large bowl, toss mixed greens with enough of the reserved glaze to
lightly coat greens; place on serving plates. Slice each pork chop,
fanning slices over greens. Drizzle remaining reserved glaze over pork.

4 servings

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