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Grilled Husker Chops with Spicy Beer Mustard Glaze
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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

Equipment

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

Ingredients

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

Instructions

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.

Notes

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.