Named because it seems whenever I fix these pork chops, it rains. Mother Nature weeps for she cannot taste.

Ingredients

• 3 lb.      pork chops
• 2 Tbs.   crushed rosemary
• 2 Tbs.   garlic powder
• 2 Tbs.   onion powder
• 2 Tbs.   mustard powder
• 2 Tbs.   black pepper, freshly ground
• 2 tsp.    salt
• ¼ cup   balsamic vinegar
• ¼ cup   olive oil

Instructions

1. Give your grill a light oiling with a spray can of oil.
2. Preheat your grill on high (to provide initial sear).
3. Mix your spices, set aside.
4. Toss your pork chops in the balsamic vinegar, until evenly coated, then repeat with the seasonings, then repeat a final time with the olive oil.
5. Place your pork chops on the grill, lower the temperature to whatever grill setting gets you 350-375º F and shut the grill for 10 minutes.
6. Flip the pork chops and cook for another 10 minutes.
7. Flip the pork chops and cook for another 5 minutes. After this, check the internal temperature with a meat thermometer (160º F for pork) to determine if you need to grill it anymore.
8. Once done, cover and let rest for 10 minutes before serving, pairs well with mashed potatoes and veggies.

Yield: 6 servings

Substitution

If you are short mustard powder, you can make the following substitutions.

3 Tbs    yellow mustard

½ tsp     salt

If making with lamb chop, use half the spice blend.