It all worked out. I just had a killer dinner. The chops were backstrap medallions. I went with the original idea of a mixture of balsamic vinegar, olive oil, garlic, pepper, and stone ground mustard, adding salt to taste afterwards, and it turned out great! I really should have taken a photo because the grill marks with the light marinade on a pile of medallions really had great presentation value. I cooked them medium rare and they were nice and juicy. We had sweet potato fries on the side.
I'd like to try mesquite marinade on the steaks.
I also think chops would be great with a pineapple-chili glaze, going for the sweet-hot taste.
Eric
