- 1 cup beer or ginger ale
- 1/2 cup prepared mustard
- 1/2 cup honey
- 1/4 cup canola oil
- 1 teaspoon salt
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon pepper
- 6 boneless pork loin chops (1/2 inch thick and 4 ounces each)
- In a large bowl, combine the first eight ingredients. Pour 1 cup marinade into a large resealable plastic bag; add pork chops. Seal bag turn to coat; refrigerate for at least 1 hour. Set aside 1/2 cup of the remaining marinade for basting and 3/4 cup for serving; cover and refrigerate.
- Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, uncovered, over medium heat or broil 4-5 in. over heat for 4-5 minutes on each side or until a thermometer reads 145°, basting occasionally with 1/2 cup marinade. Let meat stand for 5 minutes before serving. Serve with reserved marinade. Yield: 6 servings.
Originally published as Honey-Mustard Pork Chops in Quick Cooking July/August 2004, p22
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed Apr. 17, 2012
"Super moist and awesome flavor"