Grilled Venison Chops topped with Sweet Mustard Butter

Prep Time: 1 hour and 10 minutes (including marinating time)
Cooking time: 20 minutes

3    cloves of garlic finely grated and pressed
1 1/2  Tbsp canola oil
4    boneless venison chops
Salt and Pepper
1    Tbsp dry mustard
1    Tbsp Dijon mustard
1/8 tsp curry powder
1    tsp maple syrup
4    Tbsp unsalted butter, melted
1    Tbsp. fresh dill, chopped

1. Combine garlic and oil and rub evenly over chops. Season all over with salt and pepper. 
Set aside to marinate at room temperature 1 hour or up to 8 hours in refrigerator.

2. In a small bowl, combine dry mustard, Dijon mustard, curry powder, 1 tsp water, and maple syrup. Slowly pour in melted butter and whisk until smooth. Add dill and a pinch of salt. Set aside while you cook chops. (Butter can be made up to 2 days ahead and stored airtight in refrigerator.

3. Heat a gas or charcoal grill to medium. Place chops on grill and cook, turning every few minutes, until internal temperature reaches 150* F, about 15 minutes. 

4. Transfer chops to a platter and top each with a dollop of the sweet mustard butter, dividing among the chops. 

I sliced 3 of them thinly across the grain and laid them atop a salad and kept the 4th chop whole topped with sweet butter sauce. Served it with a some of the sweet mustard butter on the side for dipping and some Wasabi Dijon salad dressing. Hope you enjoy as much as my family did...Chris

Recipe acquired from my wife's REDBOOK magazine. Substituted venison chops for pork chops.