Recipes from Lanier Publishing
Atascadero, California
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Ingredients:
1/3 cup mayonnaise
1/3 cup sour cream
1/2 cup Dijon mustard
1/2 cup lemon juice
1 tsp coarse ground pepper
2 tbsp minced dill
6 thick cut boneless pork chops
Instructions:
Mix together first 6 ingredients. Pour 1/2 of mixture over chops; cover and refrigerate 4-6 hours. Cover and refrigerate the remaining marinade. Remove chops from marinade and place on preheated hot grill. Discard soaking marinade. Grill chops over med. coals 9-11 min/side or to desired doneness.
Brush tops of shops with marinade one minute before removing from grill. Serve remaining unused sauce with the meal.
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The B&B Club newsletter has the best of our bed and breakfast recipes so you can cook like a pro!
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
