These mustard coated barbecued pork cleaves are unimaginably delicious, unbelievably tasty, thus simple to make. The ideal mid year lawn feast!
The period of light and simple plans, negligible tidy up, and feasting outdoors. I’m about basic plans that don’t hold back on flavor and ones that can simply be served to your family on a bustling weeknight or mean a major patio bar-b-que over the course of the end of the week.
The secret to sliding into flame broiling season is having a major effect with less fixings and cooking with top notch ones, similar to the mustards made via Maille. I’ve for quite some time been an enthusiast of their items and often use them as a base to my dressings, vinaigrettes, sauces, and marinades.
Ingredients
Mustard Brine
- 2 cups water
- 2 Tbsp Maille Old Style Mustard (grain mustard)
- 1/4 cup kosher salt
- 1/4 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 2 1/2 lbs)
- 1 Tbsp extra virgin olive oil
- 2 1/2 Tbsp Maille Old Style Mustard (grainy mustard)
- 1/4 cup light brown sugar, packed
- 2 Tbsp white wine vinegar
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
Mustard Brine
- 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.
- 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
- 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).
- 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.
- 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.
- Place the chops on the grill and brush the tops with some of the glaze. Close the grill and cook for 3-4 mins.
- 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.)
- Remove the chops to a plate and cover with foil. Let them rest for about 5 mins before serving.
Recipe 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.
