Must-Try Sweet Mustard BBQ Pork Chops
By: Leah Rodrigues
Published: January 6, 2012

You don't need to wait until summer to barbecue.  These sweet mustard bbq pork chops are guaranteed to bring a bit of sunshine to your kitchen even on the cloudiest of days.  A simple marinade of honey, mustard, garlic and soy sauce is used to flavor the chops.  If you have the time, you may want to think about brining the chops for an hour or two before marinating them.  A brine will help keep the meat moist and juicy during the cooking process.  This recipe can be done on the indoor or outdoor grill and even in the oven.  Serve these delicious sweet mustard bbq pork chops with a simple salad and roasted rosemary potatoes.
Sweet Mustard BBQ Pork Chops
Ingredients:



4 1 to 1 ¼- inch-thick center-cut bone-in pork chops
1/2 cup honey (or brown sugar)
1/4 cup dijon mustard
1/4 cup lemon juice
1/4 cup soy sauce
2 cloves garlic, crushed
3 teaspoons coarsely ground black pepper
 
Directions:
 








Combine brown sugar/honey, dijon mustard, lemon juice, soy sauce and garlic in a bowl. Stir until sugar dissolves.


   
Place pork chops in large resealable plastic container or bag. Pour marinade over pork chops; seal bag/container. Refrigerate for at least 4 hours (we typically marinade overnight), shaking container or turning bag occasionally.


   
Prepare barbecue (medium-high heat). Sprinkle pork chops with fresh cracked pepper.


   
Grill pork chops until instant-read thermometer inserted into center of chops registers 145°F to 150°F, about 5-7 minutes per side, brushing with leftover marinade and moving chops to cooler part of rack if burning.


   
Transfer chops to platter; cover with foil, and let stand 5 minutes. Serve.

Combine brown sugar/honey, dijon mustard, lemon juice, soy sauce and garlic in a bowl. Stir until sugar dissolves.


     
Place pork chops in large resealable plastic container or bag. Pour marinade over pork chops; seal bag/container. Refrigerate for at least 4 hours (we typically marinade overnight), shaking container or turning bag occasionally.


     
Prepare barbecue (medium-high heat). Sprinkle pork chops with fresh cracked pepper.


     
Grill pork chops until instant-read thermometer inserted into center of chops registers 145°F to 150°F, about 5-7 minutes per side, brushing with leftover marinade and moving chops to cooler part of rack if burning.


     
Transfer chops to platter; cover with foil, and let stand 5 minutes. Serve.