Summary

Sweet Mustard BBQ Pork Chops might be just the American recipe you are searching for. This recipe makes 4 servings with 445 calories, 38g of protein, and 16g of fat each. For $2.15 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. A mixture of pork chops, coarsely ground pepper, soy sauce, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert. 68 people were impressed by this recipe. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 45 minutes. It works well as an affordable main course. All things considered, we decided this recipe deserves a spoonacular score of 75%. This score is solid. Try Sautéed Pork Chops with Sweet Potato, Apples and Mustard Sauce, Pork Chops With Mustard, and Mustard Pork Chops for similar recipes.

Instructions

1. Combine honey, Dijon mustard, lemon juice, soy sauce, and garlic in a bowl. Stir until sugar dissolves.
2. Place pork chops in large resealable plastic container or bag. Pour marinade over pork chops; seal bag/container. Refrigerate for at least 4 hours (preferably overnight), shaking container or turning bag occasionally.
3. Prepare barbecue (medium-high heat). Sprinkle pork chops with fresh cracked pepper.
4. 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.
5. Transfer chops to platter; cover with foil, and let stand 5 minutes. Serve.

Ingredients

• 1 bone-in pork chops
• 2 dijon mustard
• 3 garlic, crushed
• 4 coarsely ground black pepper
• 5 honey
• 6 lemon juice
• 7 soy sauce

Directions

• 1 Combine honey, Dijon mustard, lemon juice, soy sauce, and garlic in a bowl. Stir until sugar dissolves.
• 2 Place pork chops in large resealable plastic container or bag.
• 3 Pour marinade over pork chops; seal bag/container. Refrigerate for at least 4 hours (preferably overnight), shaking container or turning bag occasionally.Prepare barbecue (medium-high heat).
• 5 Transfer chops to platter; cover with foil, and let stand 5 minutes.
• 6 Serve.