Wednesday, July 13, 2011

Sweet Mustard Pork Chops

I've made these pork chops like three times since I took the picture, but each time I was too busy devouring them to write about how yummy they are.

I love summer. I used to think winter was my favorite season but that was before I experienced a blizzard. Now I long for three straight months of wearing shorts and three straight months of firing up the grill every weekend (and every other week day). Summer isn't even half over and I'm fighting back tears thinking about the end of it.

These pork chops are the simplest thing in the world. And so tasty. I've made them with thick and thin(ner) cut chops and they are delicious either way. If you don't like dijon you're crazy...but also you shouldn't be afraid of an overly mustardy flavor because its very subtle in this recipe.

Sweet Mustard Pork Chops
recipe from Tasty Kitchen

1/2 cup honey
1/4 cup soy sauce
1/4 (scant) cup dijon mustard
1/4 cup lemon juice
2 cloves garlic, crushed
black pepper
4 bone-in center cut pork chops (or cut and thickness of your choice)

In a bowl whisk together the honey, soy sauce, dijon, lemon juice, garlic and several turns of fresh cracked pepper. Reserve a couple of tablespoons of marinade in a small bowl for basting. Place the pork chops in a large resealable plastic bag and pour the remaining marinade over them. Seal the bag and squish the marinade all around the pork chops. Place the chops in the fridge for 4-8 hours. After chops have marinated grill them over medium high heat for 4-6 minutes per side, depending on thickness. Brush them with extra marinade when you turn them and again when you pull them off if you'd like. If they seem to be getting too charred move them to cooler part of the grill.


  1. i'm so making these next week. scott can just get the eff over his pork chop hatred.

  2. I am making these too. Blog more please. :)