2 each Shoulder Chops
1 tablespoon Dijon mustard
1 tablespoon Balsamic vinegar
2 Garlic cloves; minced
1/4 teaspoon Pepper
1/4 cup Olive oil
4 teaspoon Basil leaves; slivered, fresh
Cooking Instructions: Dry chops well, slash each edge once and arrange in single layer in shallow glass baking dish. In a small bowl, whisk in mustard, vinegar, garlic and pepper. Slowly whisk in oil; then stir in basil. Pour and spread over chops, turning to coat both sides. Cover and refrigerate for at least 1 hour, but not more than 4 hours. Bring to room temperature 30 minutes before grilling. Place chops on oiled grill 4 to 6 inches above medium-hot coals and grill for about 5 minutes per side or until done to your liking.
Mon, 10 Aug 2009 05:47:48 +0000
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Wed, 30 Sep 2009 13:24:34 +0000
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