• 1/2 cup soy sauce
• 1/3 cup vegetable oil
• 4 tsp honey
• 3 Tbsp Dijon mustard
• 2 Tbsp chopped fresh tarragon leaves
• 4 med cloves garlic - minced (4 tsp)
• 1 1/2 tsp ground black pepper
• 1 tsp cider vinegar
• 4-6 pork chops

1. Combine soy, oil, honey, mustard, tarragon, garlic, and pepper in small bowl. Reserve 1/4 cup marinade and combine with cider vinegar.
2. Place remaining marinade and meat in gallon-size sip lock bag. Press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag half way through to marinade evenly.
3. Remove meat from marinade, letting excess drip back into the bag and discard.
4. Place pork chops on grill. Adjust location and use of cover to crisp, but not burn outside. Cook until center of pork chop reads 135-140 deg with instant read thermometer. Remove from grill, tent with foil, and allow to rest for 5-10 min. Coat with reserved marinade. Center of meat should reach 145 deg during rest.
5. Marinade may also be used with steak.

Serves: 4-6     Total cook time: 1 hr marinade + 20 min. cooking
Source: Cook's Illustrated Honey Mustard Marinade for Steaks