Sweet Mustard BBQ Pork Chops
Sweet Mustard BBQ Pork Chops
After 6 months of winter, it’s Grilling Season in Nebraska! I’m choosing the Buzz Savories’ recipe for grilled pork chops as first on the grill this weekend. I have moved pork up my scale of my favorite choice of meat to barbecue. Pork is versatile and lends itself to a variety marinades, sauces and rubs. I’m grilling pork chops often for the ease of preparation and serving, and the recipe that follows begins with a marinade.
This specific marinade adds character and flavor to the chops and the added convenience of a leisurely prep because the chops marinate for four hours minimum, and I prefer an overnight marinating process.
Pork chops are considered a lean cut of meat, and do not make the mistake of over cooking them. Stop when instant thermometer reads 145 Degrees F. The result will be tender, juicy and a flavorful cut of meat to please every guest at your table.
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Spicy Beer Mustard
$25.00 – $70.00 Select options This product has multiple variants. The options may be chosen on the product page -
All-Natural & Local Honey
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The Sampler
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Sweet Mustard BBQ Pork Chops
Equipment
- 1 barbecue medium high heat
What You'll Need:
- 4 1 to 1½ inch center-cut bone-in pork chops
- ½ cup Buzz Savories artisanal honey
- ¼ cup Buzz Savories Spicy Beer Mustard
- ¼ cup fresh squeezed lemon juice
- ¼ cup soy sauce
- 2 cloves garlic, crushed
- 3 tsp. freshly ground pepper
How To Prepare:
- Combine honey, Spicy Beer Mustard, lemon juice, soy sauce and garlic in a large resealable glass container or plastic bag. Mix the ingredients and add the pork chops. Refrigerate for at least 4 hours or overnight. Shake the container and turn occasionally.
- Prepare barbecue (medium high heat). Sprinkle pork chops with the fresh cracked pepper. Grill pork chops until instant-read thermometer inserted into center of chops registers 145 to 150 Degrees - approximately 5-7 minutes per side. Brush with leftover marinade and move to cooler side of the grill if the chops may burn.
- Transfer chops to a serving board and cover with foil for 5 minutes.