Place chops in glass baking dish. In food processor or blender,
combine mustard, chutney, vinegar, oil, garlic, and rosemary; process
until smooth. Stir in beer; pour over chops. Turn chops several
times to coat well with marinade; let stand, covered, at room
temperature 30 minutes, turning once or twice.
Remove chops from marinade, reserving marinade; place on rack
broiler pan. Broil chops, 3 to 4 inches from heat source, 5 to 6
minutes on each side until browned and meat is no longer pink near
bone, brushing with any remaining marinade when chops are turned.
2 T dijon mustard
2 T chutney
1 T balsamic vinegar
1 T olive oil
2 cloves garlic --Peeled
1/2 t fresh rosemary leaves chopped
1/4 c beer