Center cut chops and rib chops are the best. After the chops have brined for at least 4 hours, remove them from the brine and pat dry. Be sure the chops are fully submerged, cover, and refrigerate. Posted on Last updated: June 30, 2020 Categories BBQ, MAIN COURSE, Main Course, Pork. I have taken to eat only my homemade pork chops as you're so right about them often being too dry. Add the honey, dijon mustard, hot mustard, minced garlic, minced onion, salt, pepper, apple cider vinegar and chopped basil into the bottom of a large zip-lock bag. I’ve long been a fan of their products and frequently use them as a base to my dressings, vinaigrettes, sauces, and marinades. Cover the pork chops with foil and allow them to rest for 5 minutes before serving. Heat butter in a skillet over medium-high heat and lay pork chops into the hot butter. Once the chops have marinated you will save the sauce and boil it for 5 minutes to cook any pork juices. You can substitute dijon mustard, but I love the appearance and texture of the grainy mustard in this simple preparation. FREE TIPS FOR ENTERTAINING WITH EASE AND FUN DELICIOUS RECIPES WHEN YOU SIGN UP FOR THE MAILING LIST  BELOW THE RECIPE! This post may contain affiliate links. Having a juicy delicious chop is something I haven’t had in a long time- I can’t wait to try this!! Add the ice to the brine and stir. Make sure to give it a rating below! Place the chops in a baking dish. You're awesome for doing it! While the grill is heating up, pull out the pork chops and place on a plate, shaking off any additional marinade. Use your hands to swish the honey mustard sauce all around the pork chops. Watch your heat/flame when you’re brushing the glaze on the pork chops. Remove the chops to a plate and cover with foil. Marinate for 30 minutes, grill and have them on the table in about 20 minutes. It’s my favorite on hot dogs. This site uses affiliate links, such as Amazon which pays this site a small commission if you purchase at no additional cost to you. Salt and pepper liberally. The season of light and easy recipes, minimal clean up, and dining al fresco. RSS Feeds. Add the pork and cook until browned on the first side, about 2 minutes. Brush mustard sauce generously on both sides of pork cutlets. Then slide the pork chops to the cooler temp and cook for 5-10 minutes (flipping again at 5 minutes) until the pork reaches an internal temperature of  140 degrees. Heat the oil in a large skillet over medium-high heat. If you place the pork chops in the fridge longer than 30 minutes you will need to remove them 30 minutes before you wish to grill them to allow them to come to room temperature. Allow the ice to melt and be sure the brine is fully cooled before pouring it over the chops. Pick the right cut of pork. This mustard sauce is delicious on grilled meats or as a dipping sauce for chicken wings. Juicy Grilled Honey Mustard Glazed Pork Chops: This recipe is the no fail way to make succulent, tender chops. That time I set the whole grill on fire. Once the ice is beginning to melt and the mixture is room temperature or colder, add the pork chops. Combine the honey, mustards, soy sauce, garlic, and chili paste in a non-reactive container. Light a two-zone fire, preparing for searing over high heat, but leaving some burners on low. Turn once more, brush with remaining glaze, close the lid, and cook 1-2 mins. The meat will continue to rise to 145° which is the safe eating temperature (, Spoon cooked sauce over the top and serve immediately. Absolutely nothing! Cover and chill in the refrigerator for at least four hours (or up to 24 hours). Heat the grill to med/high heat and whisk together the mustard, brown sugar, white wine vinegar, salt, and pepper in a small bowl for the glaze. Your email address will not be published. I’m not an expert griller. Turn on your gas grill, or get coals ready to heat for a two temperature cook area. The best-grilled pork chops are when each bite is tender and the meat remains really succulent throughout the entire chop. The meat is thick enough to get a good crust, but not so thin it dries it out. Add the pork chops to the grill, and sear on each side for about 3 minutes. The Vinegar balances out the sweetness of the honey and there is a lip-smacking savory taste that you’ll find you want to sop up every single bite of! Allow them to brine for at least from hours or ideally, overnight. Directions. This was a great recipe .... next time I will let it marinade longer than 3 hours. Enter for a chance to win a grilling makeover with the Maille Get Grilling Giveaway! GRILLING season! I believe no matter how busy you are you can entertain without stress while making great tasting food that people will rave about. PRO TIP:  If you are marinating the pork chops overnight, you will need to remove them from the fridge about 30 minutes before you want to grill them to allow them to take the refrigerator chill off for even grilling. BBQ Pork Chops Recipe With Honey & Mustard Sauce “What’s for dinner?” my wife asks. Whisk mustard, mayonnaise, tarragon, and brown sugar in medium bowl. Copywrite © 2020 • What Should I Make For... Privacy Policy • Terms of Service. Combine the honey, mustards, soy sauce, garlic, and chili paste in a non-reactive container. It’s possible to get a tenderloin to not dry out, but it requires lots of attention while cooking. So many places that serve pork chops cook them until they are so dried out that they are tough and all the amazing juices are cooked right out of them. Yes, brining is an extra step, but so worth it. Allow the pork chops to sit in the marinade for 30 minutes to 12 hours. Place leftover sauce in a sauce pan and bring to boil for 5 minutes to cook any remaining pork juices. Please see my affiliate disclosure for more information. Easy Pork Chop Mustard Sauce: After cooking pork, add chicken broth to the skillet and scrape up any remaining browned bits from the pork. Heat 2 T evoo in lrg pan and heat over medium-high. With charcoal, know where the hot spots are and know where its a lot cooler. These mustard glazed grilled pork chops are impossibly juicy, incredibly flavorful, and so easy make! Cook until just cooked through, about 8 mins. Flip the chops with tongs, and brush again with glaze. You don't want it to burn and scorch the chops. The syrup we got from the farm was fantastic in a maple and mustard sauce that I served with grilled pork chops, based on a recipe from Cooking Light Way to Cook Grilling, and it worked very well. Directions. While the pork chops are in the oven you have just enough time to pull together a simple sauce using the pan drippings, shallots, a little white wine, fresh tarragon, Dijon mustard, and cream. The marinade looks scrumptious, I've duly noted all your tips and am looking forward to try your delicious recipe next Sunday! I tell her that I fancy BBQ pork chops and her face drops. Brush them with a little olive oil and let them stand at room temperature while the grill heats up. My family all really enjoyed the sauce and found out they actually do like pork chops… Use pork chops that are about 1 1/2 inch thick. Getting it right makes SUCH a difference! Be sure and check out our list of the 101+ recipes for all of your BBQ Side dish needs for summer entertaining! Honey Mustard Grilled Pork Chops . To a velvety texture marinade for 30 minutes, grill and have them on the grill for 3-5 minutes side. Attains 140° and let it rest for 5 minutes before serving what cook. 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