- 3 thick-cut pork chops, trimmed
- 2 1/2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 2 tbsp honey
- 1 tbsp soy sauce
- 1/2 tbsp water
- 1 tbsp fresh parsley, chopped
- 3 cloves of garlic, minced
- 1/4 tsp ground ginger
Combine the first eight ingredients to a large ziplock bag, add the pork chops and marinate in the refrigerator for at least 6-8 hours.
Remove the meat from the refrigerator 20 minutes prior to grilling.
Heat a grill pan over medium-high heat and coat with olive oil or cooking spray.
Add the pork to the pan and cook for 4-5 minutes then flip and cook for an additional 4-5 minutes or until the pork is cooked through.
Remove pork from the skillet and let the meat rest for at least 5 minutes prior to slicing.
Add the marinade to the skillet over high heat and boil for 3-4 minutes.
Drizzle the sauce over the sliced pork chops if desired. Enjoy.