Combine lemon juice, stone ground mustard, coriander, parsley, car-away, olive oil, and salt and pepper.

Pour the lemon/mustard marinade in a large resealable bag.

Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Refrigerate at least 4 hours, or overnight.

Remove the pork chops from marinade and pat dry on kitchen towel.

Start pellet grill on, lid open, until the fire is established (4-5 minutes). Increase the temperature to 450F and allow to pre-heat, lid closed, for 10 - 15 minutes.

Place pork chops on the grill grate and cook for 10 minutes per side (or to taste). Serve hot.