Sweet Mustard BBQ Pork Chops


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


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.


sultan mahmud's picture

good food.
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It’s no secret that Neil loves to barbecue, but did you know he is nearly obsessed with finding “the good stuff?” Get Neil in a butcher shop and he could probably remain there for hours, admiring all the cuts, shapes and quality. So when his coworker recently told him about Mizzou Meat Market, a mere couple hundred feed from his office, Neil gave me a “brb” on instant messenger and had pork chops waiting in the back seat on Friday when he picked me up. This weekend was perfect barbecue weather. Warm, sunny and did I mention WARM? Plus, I had just finished my finals, a feeling which I can only compare to surfacing after a long dive underwater. I have been so ready to get outside, and back in the kitchen, so what better than a barbecue and some Sweet and Sticky Mustard Pork Chops?


4.0 pork chops


Wednesday, May 11, 2011 - 12:53pm


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