Ingredients
Marinade
▢3 tablespoons Dijon mustard, (grainy mustard may be substituted, do not use yellow mustard)
▢2 tablespoons honey
▢1 tablespoon soy sauce, (I use regular but reduced sodium may be substituted)
▢2 to 3 cloves garlic, finely minced
▢1 teaspoon salt, or to taste
▢1 teaspoon freshly ground black pepper, or to taste
▢4 pork chops, (I use boneless thick cut chops, about 1-inch thick; bone-in chops may be used noting they’ll take a bit longer to cook through)
Glaze/Sauce
▢2 tablespoons apple cider vinegar
▢1 teaspoon cornstarch
▢½ cup honey
▢¼ cup light brown sugar, or to taste (use a bit less for a less sweet glaze)
▢3 tablespoons grainy mustard, (also known as whole grain mustard; Dijon mustard may be substituted, do not use yellow mustard)
▢½ teaspoon garlic powder, or to taste
▢½ teaspoon salt, or to taste
▢½ teaspoon freshly ground black pepper, or to taste
Garnish, optional
▢Fresh parsley, finely minced, (fresh basil, fresh cilantro, or another fresh herb may be substituted)
Instructions
Marinade: To a large ziptop bag or bowl, add all the marindade ingredients, add the pork, seal bag, and squish around the contents and evenly coat the pork, or toss and flip well in the bowl. Allow the pork chops to marinade at least 30-60 minutes, or up to 8 hours, in the fridge. The longer the better.
Raw chicken breasts marinating in a sealed plastic zip-top bag placed inside a white bowl on a white surface.
Preheat and Remove: Preheat your grill to medium-high heat, lightly oil the grates, and remove the pork chops from the fridge. Tip – Placing fridge-cold proteins on the grill may result in uneven cooking so always better to let it come up to room temp a bit.
Glaze/Sauce: To a medium saucepan, add the apple cider vinegar, cornstarch, and stir to dissolve. Add the honey, brown sugar, mustard, garlic powder, salt, pepper, turn the heat to medium, and whisk nearly continuously until the mixture reaches a simmer, then reduce the heat to medium-low or low, and allow it to simmer for a few minutes until thickened slightly. Tip – All sauces will appear less thick when in a saucepan and over the stove’s heat. When they cool, they’ll thicken up more noticeably.
Remove about half the sauce in a small bowl to use for basting while grilling and set the remaining half aside for serving.
A saucepan containing mustard, seasonings, and liquid ingredients, viewed from above, prior to mixing.
Grilling: Place the pork chops on the grill and grill for about 5 minutes. Discard the leftover marindade. Flip the chops over, baste the cooked side with the sauce, and grill another 5 minutes, or until the pork chops reach an internal temperature of 145F. Baste once more right before taking off the grill.
A glazed piece of grilled chicken breast with visible grill marks sits on a metal grill grate.
Resting and Garnishing: Remove from the grill and let rest for about 5 minutes before optionally garnishing with fresh herbs.
Grilled chicken breast with grill marks, served with green beans and mashed potatoes on a white plate.
Serving: Serve the pork chops with the remaining glaze/sauce that you set aside, as desired.