Please excuse the charred spots. I’m not an expert griller. These still tasted great though.
A few weeks ago, I shared on Facebook that I had totally ruined Jim’s birthday dinner of grilled pork chops. That time I set the whole grill on fire. Flames were shooting from the grill, black smoke billowed into the yard and children were screaming. We ended up with pizza for dinner.
I did better this time though. The honey mustard is easy to stir together and gave the meat a nice flavor. You could do the same thing with chicken instead.
Here’s what you’ll need:
Honey Mustard Grilled Pork Chops
Ingredients
- 6-8 boneless pork chops
- 2 Tbs. Dijon mustard
- 4 Tbs. honey
- black pepper to taste
Instructions
- Grill the pork chops over medium heat.
- Stir the mustard, honey and pepper together.
- Baste the pork chops with the sauce a few minutes before removing from the grill.
I grill all the time, but I’m not very good at it. We recently got a new grill, which helps a lot, but I still have moments of doing battle with flames. How often do you grill? Are you good at it? Have any tips for me?
I’m very hit or miss with the grill. Part of it is that I have an 18 month little boy toddling about and don’t have the time right now to practice. Next summer will be easier.
I think the charred spots are lovely, those are my favorite bits! I am totally inept at the grill, but my husband is really good at it. We started jazzing up plain corn chowder by grilling out the corn first, which really changes the dish a lot. Now we’re grilling out lots of things to mix up regular recipes, like the veggies for ratatouille or even gumbo. It’s a nice way to get my husband involved in making dinner, since he’s stereotypically the man of the grill. 🙂
Grilled veggies are so good. I haven’t tried corn, but a new favorite is squash and zucchini. I brush it with olive oil and sprinkle with homemade seasoned salt. So good! I like the idea of adding grilled veggies to soups.
You can keep a mister or spray bottle filled with water near your grill and squirt when you are starting to see flare ups.
Or can of beer!!!
I just made this tonight and it was delish! Thank you for the recipe! I had to stand over the grill so it wouldn’t burn.
Hey Tiffany;
I for one can not Thank-You enough for your Wonderful blog. Your food ideas are just Great for anyone who is interested in cooking, or learning how to cook.
I am an prize winning Griller. I have learned through trial and error which is the best way, because you will know if something works or if it fails. It is a fact that most foods taste better off a grill! I would be thrilled to help you, with any questions or such that you have about using a grill. Are you using a charcole grill, or a gas grill? Are you using wood chips, or lighter fluid? Have you seasoned the grill before using?
Please email me, and I will gladly answer all of your questions!
Learning how to use a grill is a wonderful way to make different and fun foods for family and friends. 😀
Sunny, thanks for your offer of sharing your grilling tips. I’m sending you an email.
I miss my gas BBQ. I am now using charcoal again which I find you really have to watch, and yes keep a spray bottle close by.
Your chops look great. I’m making some this evening with some mustard from Coleman’s (out of England). If you ever want extra help on grilling, you can Google Barbecue Master to find my blog on BBQ or go to the Yes You Can Grill site I started. I teach at a college, so I give detailed directions, because I have seen some big #fails during tailgates (-:
Tiffany- yet another winner! You have saved me so many times and made dinner a breeze, Really!! Anyways I’m going to mention you again in my blog, hopefully my readers won’t kill me. ..on another note some have asked about vegetarian meals, should I direct them to a certain part of your blog?
Thanks for the nice comments and for sharing my blog! You can find the Vegetarian meals here, and also by scrolling to the footer and clicking in the categories box.
I’m with Sunny on this one – its trial and error. I love to grill, esp with charcol yet you have more control with the gas grill. There is a great book that helped me get out of the gate – “The Barbecue! Bible” by Steven Raichlen. He breaks it down in a way that makes complete sense!
Andrea, thanks for the book recommendation!
If you want a grill that doesn’t flare up and is very forgiving as to overcooking meat and still being juicy, get a CharBroil Infared grill. They can’t be beat. If you really want the best all around outdoor cooker that I call the Swiss Army Knife of cookers, get the CharBroil Smoker, Roaster, Grill (SRG). I have two of them and one five-burner infared grill. Dee
Thanks for the recommendation. I’ve been looking at different types of grills for something that might work better.
I wonder if you could cook this on a George Foreman grill.
Yes, I think that would work.
My husband and I grill all summer long, this sounds like a great idea, we both like chops, think we’ll try this recipe soon. Thanks
How long do they take to grill?
It really depends on how thick they are. About 15-20ish minutes, more or less.
go to amazing ribs.com anything you need to know about grilling on just about everything can be found
Does it work as well in a pan on the stove?
Yes, I think that will work fine.
Dumb question but do these taste a lot like mustard?
I don’t think they’re too mustardy. You can cut back though, if you don’t like too much of that flavor.
If you want to bring your grilling to the highest level and never, ever have a flame up may I suggest something I purchased some time ago. They are called grill grates and you can check out their website at http://www.mygrillgrate.com
Thanks for the link. I hadn’t seen that product before, but it looks interesting.
if you are interested in cooking chicken with the bones in, the trick is to boil the chicken the day before you blacken it on the grill, Marinate it in the preferred sauce over night, stick in the fridge. the next day you can fire the grill and just put it in. Beauty is you do not have to worry if the chicken is done yet.. blacken too preference and apply your sauce to glaze the meat.
Charcoal is a lot easier than propane, I think. I just wait til all the flame is gone and I have nice red hot briquettes and everything comes out wonderful!
any salt?
I don’t always add salt, but you can.