Because of the marinade, this recipe requires advance preparation.
2 (8- to 10-ounce) bone-in pork chops, trimmed and fat scored
4 tablespoons pure maple syrup
1/3 cup coarse-grain Dijon-style mustard
1 tablespoon fresh lemon juice
1 teaspoon cracked black pepper
Kosher salt and black pepper, to taste
In a small bowl, combine the maple syrup, mustard, lemon juice and black pepper.
Arrange the chops in a shallow casserole dish. Spread the mustard mixture over the chops and marinade, refrigerated and covered, at least four hours, turning often. Remove chops from marinade and pat dry. Season chops to taste with salt and pepper.
Preheat grill for medium high direct cooking and grill chops eight to 10 minutes per side (depending on the ambient temperature). Cook to an internal temperature of 150 degrees F. Tent with foil and keep warm in a low oven until service.