Gordon Ramsay’s Honey Mustard Pork Chops

6-8 pork chops, about 200g each
Olive oil, to brush

Marinade:
2 tbsp Dijon mustard
4 tbsp wholegrain mustard
6 tbsp runny honey
4 tbsp Worcestershire sauce
4 tbsp light soy sauce
1/2 tsp kosher salt
1/2 tsp ground black pepper
1 squeezed lemon
1 squeezed lime
Add Tarragon & Fresh mint to taste

Serves 6-8
Use meat injector to inject marinade into the pork chop to keep meat tender.
Mix the marinade ingredients together in shallow bowl. Add the pork chops and turn to coat well.

Heat a griddle pan (or the barbeque) until hot. Scrape the excess marinade off the pork chops and save it. Brush the chops with a little olive oil. Cook for 4-5 minutes on each side or until cooked through, basting with marinade halfway. Rest the chops in a warm spot for 5-10 minutes.

Serve the pork chops as part of a barbeque platter, accompanied by a few side salads and crusty bread.

Tips:
As it was used on raw meat, it is important to cook out the marinade for a few minutes when basting the chops during grilling. You could make up another batch of marinade to use as a sauce (a great way to add extra flavor if you haven't had much time to marinade the meat).