Sweet Mustard BBQ Pork Chops
You can never have too many main course recipes, so give Sweet Mustard BBQ Pork Chops a try. One serving contains 445 calories, 38g of protein, and 16g of fat. This recipe serves 4 and costs $2.15 per serving. It is brought to you by spoonacular user cwoanderson. If you have lemon juice, dijon mustard, honey, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free and dairy free diet. Similar recipes are Sweet Mustard BBQ Pork Chops, Honey Mustard BBQ Pork Chops, and Sautéed Pork Chops with Sweet Potato, Apples and Mustard Sauce.
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
