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Grilled Husker Chops with Spicy Beer Mustard Glaze

Grilled Husker Chops with Spicy Beer Mustard Glaze

Grilled Husker Chops with Spicy Beer Mustard Glaze

Tender, Juicy and Rich in Flavor
Prep Time : 20 minutes
Cook Time : 15 minutes
Servings : 8 people

How To Host a Labor Day Celebration with a Blue Ribbon

The earth whirls

 summer spins away

on Labor Day


Labor Day weekend is set-aside to honor You and Me– US, The People for the delicate and ordinary and tedious and amazing work we accomplish in the U.S.A. and in the world.


Labor Day Holiday also softens the harsh thoughts of “no-vacation-until-_____time,” and gives permission to rest in the shade of a cottonwood tree and linger in the closing moments of summer.  And to invite young and old, football fans and not – to enjoy great food in a simple setting with low-lift prep. and short clean-up.


We are grilling Husker Chops (In Nebraska meaning- 1 inch thick pork chops) to send playful summer on her way and transition into  Hurly-Burly Autumn.


See the menu I selected to celebrate Labor Day with my  friends and family. I plan first for flavor because I relish (pun intended) spice, heat, meat, and  fresh flavors, then I plan for simple so I feel comfortable and at ease  enjoying  friends and listening and laughing and telling my stories too.


I thank  website for their original brine, grill and glaze recipe.

Grilled Pork Chop with Spicy Beer Mustard glaze


This menu is tried and true for me, and I promise that guests will rave and you will smile as they heap praise on you the Grill Master. The menu works for you and me because prepping and grilling this Labor Day Feast feels effortless.


Twenty-four or even 48 hours before Labor Day Celebration, buy the chops and place them in the brine and refrigerate. One day prior to the Celebration gather ingredients and make the potato salad recipe.  Brining the chops guarantees moist and a salty, sweet, thyme and garlic flavor in every slice. Extraordinarily delicious! 

The Buzz

Edward Espe Brown, a former Chef at Tassjara Zen Center and teacher writes,  “I want people to be happy.  Not the happy of getting what you imagined wanting, but the happy of kind mind, joyful mind, big mind; the happy of a day of peace, a day of tending, of attending; the happy of being with, not being boss, of greeting, meeting, patience, warmth, generosity.”


I like thinking and believing that our days and especially Labor Day will be peaceful, and a day of tending and attending , greeting, meeting, patience, warmth and generosity.  Thank you for opening this space and time in your life for Spicy Beer Mustard and Buzz Savories Honey Mustard and for me to share recipes and thoughts with you.


Grilled Husker Chops with Spicy Beer Mustard Glaze

Tender, Juicy and Rich in Flavor
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Servings 8 people


  • meat thermometer
  • grill
  • 2 1 gallon zip lock bags

What You'll Need:

For Mustard Brine

  • 4 cups water
  • 4 Tb Honey Mustard
  • ½ cup kosher salt
  • ½ cup brown sugar
  • 4 cloves garlic peeled and smashed
  • 10 springs fresh thyme
  • 4 cups ice cubes

Spicy Beer Mustard Grilled and Glazed Pork Chops

  • 4 1" thick bone-in pork chops
  • 2 T olive oil
  • ½ cup brown sugar, packed
  • 2 Tb Buzz Savories Honey Mustard
  • 4 Tb rice vinegar
  • ½ tsp salt
  • ½ tsp black pepper

How To Prepare:

Mustard Brine

  • Combine water, Buzz Savories Honey Mustard, salt, brown sugar, garlic, and thyme in a sauce pan. Heat until the sugar and salt are dissolved. No need to boil. Remove from heat and stir in the ice cubes to cool the brine before you pour the cooled brine over the pork chops

Brine the Pork Chops

  • Place 2 pork chops per zip lock bag and divide the brine between the 2 bags, seal and refrigerate for up to 2 days or at least overnight. Turn occasionally so that the chops brine throughout and evenly.

Make ahead Buzz Savories Honey Mustard Glaze

  • Anytime that fits your schedule prior to grilling, make the glaze. In a bowl you will take to the grill, whisk together the remaining ingredients, Honey Mustard, brown sugar, 1 Tablespoon each of oil and vinegar, season with salt and pepper.

Grilling the Pork Chops

  • Remove the chops from the brine, drain them, and pat dry. Allow the chops to return to room temperature prior to grilling.
    Grill on med/high heat.
    Place the chops on the grill and brush the tops with some of the glaze.
    Close the grill - cook for 3-4 minutes
    Flip the chops with tongs, and brush again with glaze.
    Close the lid and cook for about 3 minutes
    Turn once more brushing glaze on each side
    Cook each turn of the chop another 2-3 minutes
    145 Degrees - interior temperature of the chops when done
    Remove chops cover with foil and let them rest for about 5 minutes before serving
    Slice thin slices across the grain and serve.


Important:  Brine the chops in a cool brine, not hot.  A hot or warm brine may cook the chops.
Important:  Do not over cook the chops on the grill.  Test for 145 Degrees and take off the grill.  
Important:  Watch your heat flame when brushing the glaze on.  No need to burn and scorch the chops.
Important:  Allowing the chops to rest for a few minutes after grilling ensures a tender, juicy pork chop.

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