6 boneless pork loin chops about a ½ inch thick
1 shallot, finely minced
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
2 cloves fresh garlic, finely minced
Zest of 1 large lemon
Juice of one large lemon
1 tablespoon coarsely ground black pepper
1 tablespoon olive oil
Place all the ingredients except the olive oil into a one quart storage bag to marinate. Marinate the pork in the refrigerator for at least 4 hours or over night. Remove from the refrigerator at least one hour prior to cooking.
Preheat the Calphalon Removable Plate Grill at 400˚F until the Ready light comes on. Brush both sides of the grill with the olive oil and place the chops on the grill.
Grill the chops for 5 to 7 minutes.