Preparation time: 9 hours
Cooking time: 15 minutes
4 teaspoons honey
1/4 Cup Dijon mustard
1 teaspoon cider or wine vinegar
1/4 teaspoon salt
Freshly ground pepper, to taste
4 (5-ounce) bone-in loin pork chops, 1 inch thick
1. To prepare the marinade, in a small saucepan over low heat, heat the honey until it liquefies. Stir in the mustard, vinegar, salt, and pepper; cool to room temperature.
2. Place the pork chops in a gallon-size zip-close plastic bag; add the marinade. Seal the bag, squeezing out the air; turn to coat the chops. Refrigerate, turning the bag occasionally, at least 8 hours or overnight. Remove the chops from the refrigerator 30 minutes before broiling.
3. Preheat the broiler. Discard the marinade. Place the chops on the broiler rackand broil 3-4 inches from the heat until cooked thorugh, 6-7 minutes on each side.