Preparation:

In a nonreactive bowl, combine the Dijon mustard, garlic, vinegar, salt, and pepper with 2 tsp water. Slowly whisk in the olive oil to form a creamy marinade. Stir in the cut basil.

Add the chops to the marinade and toss to coat evenly. Marinate the chops for 1 to 3 hours, covered and refrigerated.

Preheat a grill, grill pan, or barbecue to very hot. Shake the excess marinade from the chops and grill 4 to 5 mins a side for medium-rare, or slightly longer for more well done. Transfer to a warm platter and serve. NOTE: This a finger food , meant to be eaten hot-off-the-grill.

Servings: 6 (2 each)
Source:
Submitted by: Recipe Group Member
Date:

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