I had written a crock pot recipe for a honey mustard chicken a few days earlier so I decided to adapt it a bit for the pork and the grill. It seemed like the perfect combination. After a few tweaks to my original mustard sauce, I had a glaze that worked great with the fire.
The output was flavorful but not too intense. There was a little sweetness and the addition of some thyme gave a little boost to the mustard. The chops grilled up nice and juicy with just the right amount of yum.
Grilled Honey Mustard Pork Chops
• 6 pork chops, cut 1" thick
• 3 c water
• 1/3 c kosher salt
• 1/4 c white sugar
Honey Mustard Glaze:
• 3 TB honey
• 1/2 TB cider vinegar
• 1/2 TB white wine vinegar
• 3 TB stone ground mustard
• 1 tsp yellow mustard
• 2 TB mayo
• 2 TB packed brown sugar
• 1/4 tsp pepper
• 1/8 tsp dried thyme
1. Mix brine ingredients together in saucepan and stir over medium heat until salt and sugar are dissolved. Cool completely. Place chops in resealable bag and pour brine over. Squeeze out air, place in bowl or container, and refrigerate for 1 - 1 1/2 hours.
2. Combine sauce ingredients together in bowl. Drain pork chops and pat dry. Divide mixture in half and spread half over pork chops and let sit while preparing the grill.
3. Preheat grill over high heat for 15 minutes. Lower heat to medium-high and grease grates with oil. Place chops in indirect, cooler part of grill, cover, and cook for about 5 minutes. Move to direct heat and brush with remaining mixture a couple times until pork is cooked through, about 3-5 minutes* per side. Discard remaining sauce mixture.
*Every grill is different so cook chops according to how your grill cooks.