These Honey Mustard Grilled Pork Chops are superbly tender, savory, tangy, and mildly sweet with honey. Perfect for grilling season!
Dare I think it, let alone say it out loud…we’ve passed the mid summer mark. I know, I know…shhhh!!
(P.S. Will somebody please tell the stores to stop it with the back to school stuff in July??)
Every time August comes in view, I jump on a crusade to inhale as much of the remaining summer as possible.
It’s a serious mission to eat the summer up.
The best way I know to devour summer as well as one possibly can is summed up with one word: Grill.
Now. It’s time for the other white meat.
I say this every time, but my mama makes the best pork chops on the skillet evah. But when it’s just too hot to stand over the stove, grilled pork chops are just the ticket.
These chops are tangy with apple vinegar. They’re sweet with honey. They’re savory with mustard and spices. And they’re wonderfully smoky from the grill.
Let’s not forget to tout the tenderness. The key, of course, is not to overcook. Cook your chops enough to get those pretty grill marks, just until the center is cooked through. Remove from heat immediately, as chops will continue to cook a bit off heat. Then smother with this tangy, sweet, and savory sauce.
Here’s to the best weeks of the season. To soaking every ray of warm sunshine. And to taking big happy bites out of summer.
These Honey Mustard Grilled Pork Chops are tender, tangy, sweet, and savory all at once. Grilled to tender perfection, topped with a tangy sweet sauce that’s perfect for grilling season.
- 2 TB apple cider vinegar
- 1/2 tsp cornstarch
- 1/2 cup pure honey
- 3 TB whole grain mustard (with seeds in it)
- 1 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/4 cup brown sugar, packed
- kosher salt and freshly ground black pepper
- 4 (8-10 oz each) pork chops, 3/4 inch to 1 inch thickness
- In a saucepan, whisk together the vinegar and cornstarch until fully dissolved and no white lumps of cornstarch remain. Add honey, mustard, onion powder, cayenne, and brown sugar. Whisk to combine, simmer over medium heat and continue whisking until glaze is reduced a bit, 5 minutes. Divide and reserve half of the glaze for serving. Keep other half of glaze for basting.
- Pat chops dry with paper towels. In a small bowl, combine 1/2 tsp kosher salt with 1/2 tsp freshly ground black pepper. Sprinkle chops evenly with salt/pepper combination.
- Grease grill and preheat on medium-high. Grill chops about 3-4 min per side, or just until center is cooked. Don’t over cook. Brush chops with glaze that was reserved for basting and grill another minute per side.
- Serve with reserved glaze drizzled over cooked chops.
Source: Chew Out Loud, inspired by America’s Test Kitchen Family Cookbook
Here are a few awesome “other white meat” recipes you’re gonna love:
1. Cuban Braised Pork with Mojo. Crazy good. Fork tender. Perfect for serving guests (and getting compliments.)
2. Quick ‘n Easy Maple Glazed Pork Chops. Delicious pork chops on a Monday night? Totally.
3. Carnitas – Mexican Pulled Pork. If you haven’t had a great carnitas, you haven’t had a great taco. Not kidding. This is a must-eat.
4. Parmesan ‘n Panko Crusted Pork Chops. Tender on the inside, crispy on the outside. Easily done on the skillet.