Instructions: To make the Maple-Dijon Marinade: Place the vinegar, honey, maple syrup, mustard, and harissa in a small bowl, and mix to combine. Store, refrigerated in an airtight container, up to 2 weeks. (Makes 2 cups)

In a large resealable plastic bag, combine marinade and pork chops. Marinate for at least 1 hour and up to 4 hours. Heat a charcoal or gas grill. Remove pork chops from bag, and discard marinade. Grill pork chops over high heat for 5 to 6 minutes per side or until the internal temperature reaches 160 degrees on an instant-read thermometer.

Serves 4.

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