Mustard-Glazed Pork Chops on the Grill

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These mustard-glazed pork chops are impossibly juicy, incredibly flavorful, and so easy to make on the grill. The perfect summertime backyard meal!

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Do you know what my favorite season is? GRILLING season!

The season of light and easy recipes, minimal clean up, and dining al fresco. I’m all about simple recipes that don’t skimp on flavor and ones that can just as easily be served to your family on a busy weeknight or translate to a big backyard bbq over the weekend.

The trick to sliding into grilling season is making a big impact with fewer ingredients and cooking with high quality ones, like the mustards made by Maille. I’ve long been a fan of their products and frequently use them as a base to my dressings, vinaigrettes, sauces, and marinades.

Today I used Maille Old Style Mustard not only in the glaze of these mustard glazed grilled pork chops, but (pro tip!) in the brine as well.

Why brine pork chops?
Do you know what’s worse than a tough, chewy pork chop? Absolutely nothing! Pork chops can easily be overcooked, especially over the high heat of a grill. This mustard brine not only imparts a tangy flavor, but the salt/brown sugar solution is absorbed into the pork resulting in an extra tender chop. The brine gives you a little bit of leeway while cooking, so the meat won’t dry out too fast.

Yes, brining is an extra step, but so worth it. It takes just a bit of pre-planning and a few minutes of extra work but once you brine, you’ll never go back.

Because these pork chops cook so quickly on the grill, we want to use ingredients that impart maximum flavor in a short amount of time.

Enter Maille Old Style Mustard. Stir the mustard into brown sugar, with just a splash of white wine vinegar and you have a bold, tangy glaze balanced with sweetness. You can substitute dijon mustard, but I love the appearance and texture of the grainy mustard in this simple preparation. You can find Maille Old Style Mustard here or in your local grocery store.

Tips for success
Make sure that the brine is fully cooled before submerging the pork chops. If the brine is warm you run the risk of it cooking the pork chops.
Dry off the chops well after removing them from the brine and allow them to sit at room temperature while you prep the glaze. Letting them warm up slightly promotes even cooking.
Watch your heat/flame when you’re brushing the glaze on the pork chops. You don’t want it to burn and scorch the chops.
Allowing the pork chops to rest for a few minutes after grilling allows the juices to redistribute and ensures a tender, juicy pork chop.

More tasty ways to use Maille Mustard
Roasted Fingerling Potato Salad with Green Beans
Grilled Chicken Caesar Salad
Pear Frisée Salad with Candied Walnuts and Goat Cheese
Baby Back Ribs with Bourbon BBQ Sauce
Roasted Salmon with Herb Butter

Feeling inspired to get grilling? I’ve partnered with Maille in this fantastic giveaway which includes an indoor smokeless BBQ grill. Enter for a chance to win a grilling makeover with the

Maille Get Grilling Giveaway!

Mustard-Glazed Pork Chops on the Grill
 
Prep Time
Cook Time
Total Time
 
Author:
Recipe Type: Main
Serves: 4 servings
Ingredients
Mustard Brine
  • 2 cups water
  • 2 Tbsp Maille Old Style Mustard (grain mustard)
  • ¼ cup kosher salt
  • ¼ cup light brown sugar, packed
  • 4 cloves garlic, peeled and smashed
  • 6 sprigs fresh thyme
  • 2 cups ice cubes, heaping
Mustard Glazed Grilled Pork Chops
  • 4 bone-in pork chops, 1 inch thick (about 2½ lbs)
  • 1 Tbsp extra virgin olive oil
  • 2½ Tbsp Maille Old Style Mustard (grainy mustard)
  • ¼ cup light brown sugar, packed
  • 2 Tbsp white wine vinegar
  • ½ tsp kosher salt
  • ¼ tsp black pepper
Instructions
Mustard Brine
  1. Combine the water, mustard, salt, brown sugar, garlic, and thyme in a small saucepan. Heat over medium heat just until the sugar and salt are dissolved, stirring frequently.
  2. Remove from the heat and immediately stir in the ice. Allow the ice to melt and be sure the brine is fully cooled before pouring it over the chops.
Mustard Glazed Grilled Pork Chops
  1. Place the chops in a baking dish. Pour the cooled brine over the chops, being sure they are fully submerged. Cover and chill in the refrigerator for at least four hours (or up to 24 hours).
  2. Remove the chops from the brine and pat dry. Brush both sides of the chops with olive oil and let stand at room temperature while you preheat the grill and make the glaze.
  3. Heat the grill to med/high heat and whisk together the mustard, brown sugar, white wine vinegar, salt, and pepper in a small bowl for the glaze.
  4. Place the chops on the grill and brush the tops with some of the glaze. Close the grill and cook for 3-4 mins.
  5. Flip the chops with tongs, and brush again with glaze. Close the lid and cook for about 2-3 mins. Turn once more, brush with remaining glaze, close the lid, and cook 1-2 mins. (Lower the flame if the chops begin to burn.)
  6. Remove the chops to a plate and cover with foil. Let them rest for about 5 mins before serving.
Notes
Make sure that the brine is fully cooled before submerging the pork chops. If the brine is warm you run the risk of it cooking the pork chops.
Dry off the chops well after removing them from the brine and allow them to sit at room temperature while you prep the glaze. Letting them warm up slightly promotes even cooking.
Watch your heat/flame when you're brushing the glaze on the pork chops. You don't want it to burn and scorch the chops.
Allowing the pork chops to rest for a few minutes after grilling allows the juices to redistribute and ensures a tender, juicy pork chop.


Cathy Roma

Cathy Roma is the voice behind the blog What Should I Make For... where her creative recipes are accompanied by vivid photos and whimsical anecdotes about her life. Her aptly titled blog was conceived after family and friends often turned to her asking, “What should I make for a quick dinner, party or an easy side?”. It features a variety of cuisines, techniques, and foods, both savory and sweet. Cathy is the former owner of Swirled Bakery, a local online bakery that specialized in cookies and confections and she received her degree in culinary arts from the Institute of Culinary Education in New York City. A resident of South Orange, she is inspired everyday by her vibrant, artistic community and fresh, local ingredients.

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