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1
Trim the excess meat and fat away from the ends of the chop bones, leaving them exposed.
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2
Put the pork chops in a clean plastic bag and lightly sprinkle with water to prevent the meat from tearing when pounded.
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3
Using the smooth side of a meat mallet, pound the meat down to an even one-inch thickness, being careful not to hit the bones.
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4
Alternatively, have your butcher cut thinner chops and serve two per serving.
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5
To make the marinade, combine all the ingredients in a bowl and mix well.
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6
Coat the pork chops liberally with the marinade and marinate for three hours or up to overnight in the refrigerator.
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7
Prepare mustard sauce.
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8
Put the sugar and mustard in the top of a double boiler and mix with a whisk.
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9
When well combined, whisk in the egg yolks and vinegar.
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10
Cook over simmering water, stirring occasionally, for 10 to 15 minutes, until it is thick enough to form ribbons when drizzled from the spoon.
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11
Remove from the heat and allow the mixture to cool.
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12
When cool, fold in the creme fraiche.
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13
Keep refrigerated until needed.
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14
Place the chops on the grill and grill for five minutes on each side, rotating them a quarter turn after two to three minutes on each side to produce nice crosshatch marks. (It's good to baste with some of the marinade as the meat cooks).
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15
As with all marinated meats, you want to go longer and slower on the grill vs. shorter and hotter, because if the marinated meat is charred, it may turn bitter.
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16
The pork is ready when it registers 139F on an instant-read thermometer.
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17
Offer the mustard sauce on the side for dipping.
