SMOKEY DOUBLE-THICK PORK CHOPS W' DIJON & TARRAGON
Steps:
- Combine tarragon, mustard, wine, olive oil, and honey in a food processor. Process until smooth, add liquid smoke and stir to mix well. Sprinkle pork chops lightly on both sides with salt and freshly-ground pepper, pour the tarragon-mustard mixture over them and turn to coat both sides. Cover with plastic wrap and set aside at room temperature. Prepare a charcoal grill using a large chimney starter, spreading the hot coals evenly for medium heat. Remove chops from marinade and wipe off excess marinade, leaving a light film. Reserve the marinade. Place chops on the grill, cover, and cook 10 minutes or until dark grill marks appear. Baste chops with the marinade, turn them, and baste with marinade again. Cover and grill 10 minutes, basting with marinade after 5 minutes. Cover and cook until are just cooked through. Uncover and wait 5 minutes before serving for juices to redistribute.
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