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.
Sweet Mustard BBQ Pork Chops🌸🌺🏵️🍀😍
- 4 – 1 to 1 ¼- inch-thick center-cut bone-in pork chops
- 1/2 cup honey (or brown sugar)
- 1/4 cup dijon mustard
- 1/4 cup lemon juice
- 1/4 cup soy sauce
- 2 cloves garlic, crushed
- 3 teaspoons coarsely ground black pepper
Combine brown sugar/honey, dijon mustard, lemon juice, soy sauce and garlic in a bowl. Stir until sugar dissolves.
Place pork chops in large resealable plastic container or bag. Pour marinade over pork chops; seal bag/container. Refrigerate for at least 4 hours (we typically marinade overnight), shaking container or turning bag occasionally.
Prepare barbecue (medium-high heat). Sprinkle pork chops with fresh cracked pepper.
Grill pork chops until instant-read thermometer inserted into center of chops registers 145°F to 150°F, about 5-7 minutes per side, brushing with leftover marinade and moving chops to cooler part of rack if burning.
Transfer chops to platter; cover with foil, and let stand 5 minutes. Serve.