Sweet Mustard BBQ Pork Chops
Sweet Mustard BBQ Pork Chops takes approximately 45 minutes from beginning to end. This gluten free and dairy free recipe serves 4 and costs $2.15 per serving. One portion of this dish contains roughly 38g of protein, 16g of fat, and a total of 445 calories. 69 people have tried and liked this recipe. If you have ground pepper, lemon juice, garlic, and a few other ingredients on hand, you can make it. It works well as a rather cheap main course. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 71%. Sweet Mustard BBQ Pork Chops, Honey Mustard BBQ Pork Chops, and Sautéed Pork Chops with Sweet Potato, Apples and Mustard Sauce are very similar to this recipe.
Servings: 4
Ingredients:
4 bone-in pork chops
1/4 cup dijon mustard
2 cloves garlic, crushed
3 teaspoons coarsely ground black pepper
1/2 cup honey
1/4 cup lemon juice
1/4 cup soy sauce
Equipment:
bowl
kitchen thermometer
grill
aluminum foil
Cooking instruction summary:
- Combine 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 (preferably 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.
Step by step:
1. Combine honey, Dijon mustard, lemon juice, soy sauce, and garlic in a bowl. Stir until sugar dissolves.
2. Place pork chops in large resealable plastic container or bag.
3. Pour marinade over pork chops; seal bag/container. Refrigerate for at least 4 hours (preferably 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.
4. Transfer chops to platter; cover with foil, and let stand 5 minutes.
5. Serve.
Nutrition Information:
covered percent of daily need
