Honey-Mustard Pork Chops Recipe

5 1 4
Honey-Mustard Pork Chops Recipe
Honey-Mustard Pork Chops Recipe photo by Taste of Home
Publisher Photo

Honey-Mustard Pork Chops Recipe

Read Reviews
5 1 4
Publisher Photo
"I started using this recipe when my girls were little," Angela Lott says of these moist pork chops and sweet sauce. "I grilled everything because it allowed me to be outside watching children play in the pool," relateds the Neshanic Station, New Jersey cook.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 10 min.

Ingredients

  • 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)

Directions

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

Nutritional Facts

  • 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)
  1. 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.
  2. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHoney-Mustard Pork Chops

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Rshipman User ID: 6641747 59075
Reviewed Apr. 17, 2012

"Super moist and awesome flavor"

Loading Image