4 boneless pork loin chops, butterflied½ cup honey
4 T. Dijon mustard
2 T. orange juice
2 tsp. cider vinegar
1 tsp. Worcestershire sauce
¼ tsp. onion powder
Combine honey, mustard, juice, vinegar, Worcestershire sauce, and onion powder. Pour half of the glaze into a large, resealable bag. Add the pork chops and marinate 1-4 hours.
Preheat grill over medium heat. Remove pork chops from marinade and grill, basting with the other half of the glaze every few minutes. Cook until no longer pink in the center, about 14-16 minutes.
