Honey Lime Pork Chops

juice and zest from 1 lime
pinch kosher salt
2 tbls honey lime mustard (or honey dijon would work too or 1 tbls honey and 1 tbls dijon)
2 tbls buttermilk
2 tbls olive oil
1 clove garlic chopped

6 center loin pork chops

mix all of the marinade ingredients and add to a container big enough to hold your pork chops.Mix it all around until your chops are all totally covered in the marinade and put in the fridge for at least two hours or overnight.

Take the pork out of the fridge at least 40 minutes before you are going to cook them to let them come to room temperature.

As far as grilling them, it all depends on the thickness. For thinner chops like these, you want to go hot and fast. Get the grill as hot as you can and grill them for a minute or so with the lid on before you flip them and turn down the heat (or if you are using coal like we do, pile the coals on one side so the other side is going to be a bit cooler for the second side) and cook them, lid on, for another three minutes. Remove the lid, flip them one more time and cook them another 3 or 4 minutes with the lid off, still on the cooler side.

Once they are cooked (they should feel solid but have a bit of spring under your finger when you poke them), remove to a plate and tent with foil and let sit for 5 or 10 minutes to rest before eating.