Dijon Rosemary Bone-In Ribeye Pork Chops

1. 1

   In a small bowl, combine 1/4 cup honey, 1/4 cup mustard, oil, rosemary, 1 tablespoon lemon juice, garlic, salt, and pepper. Transfer to a large resealable bag and add pork. Set aside in the refrigerator for 4 to 6 hours, turning occasionally.

2. 2

   Prepare a grill to medium-high heat and lightly oil the grate. Remove pork from marinade; discard marinade. Grill pork until internal temperature reaches 145 degrees F, about 4 minutes per side. Remove chops from grill and let rest 3 minutes.

3. 3

   Meanwhile, in a small bowl, combine 1/4 cup honey, 1/4 cup mustard, and 1 tablespoon lemon juice.

4. 4

   Serve chops with honey mustard mixture on the side.

* Per serving · 4 servings · Values may vary.

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