The pork is marinated in German or French mustard (we used French), olive oil, garlic, rosemary leaves, vinegar and black pepper. The chops are basted with the marinade during barbecuing.
The barbecue cooked the chops well and we served them with a jacket potato and Mozzarella and Tomato Salad.
Malbecs are great with grilled steak and other barbecued meats. The Wine Society suggest that their Argentine Malbec 2012 is good with pork loin, so we opened a bottle.
This medium-weight wine had aromas of red fruits and tasted of brambly red fruits, with an underlying spiciness, which had an affinity with the mustard. A good match.