Brown Sugar and Sage Dijon Pork Chops on the Grill

Serve with roasted asparagus, baked sweet potato, and for dessert – fresh sweet strawberries with sour cream/whip cream and brown sugar for dipping. Serve your favorite wine or beverage and toast the lazy hazy nights with family and friends. The “lightening bugs” are here and that means summer is just around the corner.

4 T fresh sage, chopped fine

1-1/2 tsp. coarsely ground fresh pepper

2 tsp. coarsely ground sea salt

Pinch cayenne pepper

1/2 cup Dijon mustard

1/2 cup stone ground mustard

2 tablespoons sorghum (can substitute honey)

1/2 cup brown sugar

1/2 cup oil

1/4 tsp. garlic powder

1 T onion powder

Zest of 1 large lemon plus juice

4 thick pork chops

Mix all ingredients; place in plastic bag; add chops. Marinade for six hours or overnight. When ready to cook. Dampen a paper towel with oil and wipe grill to prevent sticking. Put water in a tin pie pan and place on one side of grill. Heat grill to about 450 degrees. Place chops on opposite side of grill from water and sear on one side for a couple of minutes, then turn over. Reduce heat and allow chops to cook. The steam from the water will keep the meat moist. If water evaporates, simply add some more. I usually add some sage to the water as it steams and smells good. Garnish with fresh sage leaf if you like.