Ingredients
1/4
cup honey
2
tablespoons Dijon mustard
1
tablespoon orange juice
1
teaspoon chopped fresh tarragon leaves or 1/4 teaspoon dried tarragon leaves
1
teaspoon cider vinegar
1/2
teaspoon white wine vinegar
1
dash of onion powder
4
pork butterfly loin chops, 1/2 inch thick (1 pound)
Preparation
Heat coals or gas grill for direct heat. Mix all ingredients except pork in small bowl.
Cover and grill pork 4 to 5 inches from medium heat 10 to 12 minutes, brushing occasionally with honey mixture and turning once, until pork is slightly pink in center. Discard any remaining honey mixture.
