Dijon Rosemary Bone-In Ribeye Pork Chops

• 24 ounces bone-in ribeye (rib) pork chops about 3/4-inch thick
• 1/2 cup honey divided
• 1/2 cup honey dijon mustard divided
• 2 tablespoons olive oil
• 2 tablespoons fresh rosemary chopped
• 2 tablespoons lemon juice divided
• 2 cloves garlic minced
• 1 teaspoon salt
• 1 teaspoon pepper

1. In a small bowl, combine 1/4 cup honey, 1/4 cup mustard, oil, rosemary, 1 tablespoon lemon juice, garlic, salt, and pepper. Transfer to a large resealable bag and add pork. Set aside in the refrigerator for 4 to 6 hours, turning occasionally.
2. Prepare a grill to medium-high heat and lightly oil the grate. Remove pork from marinade; discard marinade. Grill pork until internal temperature reaches 145 degrees F, about 4 minutes per side. Remove chops from grill and let rest 3 minutes.
3. Meanwhile, in a small bowl, combine 1/4 cup honey, 1/4 cup mustard, and 1 tablespoon lemon juice.
4. Serve chops with honey mustard mixture on the side.

ribeye, honey, honey, olive oil, rosemary, lemon juice, garlic, salt, pepper

Taken from www.yummly.com/recipe/Dijon-Rosemary-Bone-In-Ribeye-Pork-Chops-2247993 (may not work)