2 center-cut pork chops (preferrably pasture-raised - I used ones I purchased recently from Sunny Cedars Farm)
Rub liberally with Feiny's Rubs (I used Original Barbecue)
Wrap in plastic wrap and refrigerate 1-2 hours
Sear chops over high heat on grill, 1-2 minutes; lower heat to medium, turn chops and cook an additional 3-4 minutes, with lid closed or internal temp is 145 degrees. Allow chops to rest 5-10 minutes before serving (loosely covered with foil).
Mustard/Sour Cream Sauce
1/8 cup chicken stock (make your own)
1/8 cup sour cream
2 tsps. stone-ground mustard
1/4 teaspoon cornstarch
1/2 tablespoon parsley, finely chopped
Salt and pepper
In a small bowl, whisk together the chicken stock, sour cream, and stone-ground mustard until smooth. Transfer the sauce to a small saucepan over low heat. Whisk the sauce until combined and thickened, about 3 minutes.
Serve pork chops with mustard & sour cream sauce lightly ladeled over top.
Note - Potatoes roasted on the grill and grilled asparagus are excellent served with this dish.