6 Pork chop(s)
2 tablespoon(s) Dijon mustard
1 teaspoon Dry mustard
1 teaspoon Salt
1/2 teaspoon Black pepper, coarsely ground
3 tablespoon(s) Butter, softened
2 tablespoon(s) Butter, softened
1 tablespoon Parsley
1 tablespoon Chives
1/2 teaspoon Lemon juice
Salt and pepper to taste
Make a paste of the mustards, salt, and pepper and 3 tablespoons butter.
Rub this paste into the chops.
Grill the chops over a very hot charcoal fire for 4 to 6 minutes on each side.
Place each chop in tin foil and brush with the herb butter.
Wrap each chop and place on grill for 10 minutes. Brush chops with herb butter and serve.