A twist on traditional barbecue sauce, this one replaces the tomato products with mustard. It’s spicy, vinegar-y kick is perfect with the sweet molasses. Mustard Barbecue Chops is our new fave summer meal!
We love love LOVE having the ability to grill now. We missed oh those many months when we were cliff dwellers in Centreville. I love being able to thaw something in the AM and grill it for dinner in the PM. No getting the kitchen hot, no broiling, no baking, no frying; just…
Don’t you love grilled dinners? Don’t they just taste better?? No? Just us?
Ooookay. Moving on…
What I love about summer is grilling and barbecue everything. Barbecue chicken, pork, ribs, shrimp, burgers; you name it, I will slap a sauce on it and grill away. Or the hubs will grill away. I’m not shying away from the grill by no means. In my previous life I was the grill master. Just saying.
This leads me to the sauce. Just as there umpteen bajillion flavors of hot sauce out there, there’s not really all that many flavors of barbecue sauce. Maybe they’re just not in this area. Maybe I just shop with blinders on?
Anyway, I have made a few slow cooker recipes for barbecue sauce. Not that slow cooker style sauce is different, but I usually have some standard flavors when slow cooking like the omission of garlic. Read almost any slow cooker recipe and I’ll explain the garlic thing. Just don’t like it in the slow cooker.
I’ve even made a slow cooker barbecue sauce recipe. It was amazing! And perfect for the meat I cooked it in. But this recipe is slightly different. This recipe is even better. This recipe is mother of all mustard barbecue sauce recipes. Just saying.
Just look at all those herbs and spices in that sauce. Look at the golden delicious color and all that luscious pork chop goodness just waiting to be grilled. Look at what you’re missing by not making this recipe right now!
Okay, is it just me or do you love those charred bits of barbecue goodness on pork or chicken? You know what I mean, those bits of barbecue sauce that have just almost completely blackened, but are just smoky sweet and delicious? I LIVE for that in a grilled barbecue. You really can’t get that all with a slow cooker recipe.
MAN have we missed grilling!
I didn’t do such a great job with the gorgeous grill marks on this chop. The other one looked a little better, I think? I can’t remember. The grill marks are for cosmetic purposes only, but they really do your grilled dinner a little more professional? Is that the word? Prettier? It’s like a garnish, but not a garnish that is added to the dish. This garnish is part of the dish. If you haven’t made grill marks when grilling, give it a try and tell me your meat doesn’t taste just a little better.
Yes, I did add some of the mustard barbecue sauce to the baked beans. And yes, they are canned. No, I have never made homemade baked beans. I think it’s on the list to make? But I’m not really sure. I like too many of the canned varieties to really want to try to make them. Yes. I know they’re full of sodium and other stuff that’s probably not good for me. But they just taste so yummy and they’re oh so easy.
What’s the first thing on your grill every spring? What’s your favorite type of barbecue sauce? Texas, North Carolina, South Carolina, Kansas City?
- 3/4 cup mustard
- 1/4 cup local honey
- 1/4 cup molasses
- 1/4 cup cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 pound lean pork chops, trimmed of excess fat
- Combine first nine ingredients (mustard through paprika) in a small mixing bowl.
- Place the pork chops in a shallow dish and pour 2/3 of the sauce over the chops, turning to coat. Allow to marinate 30 minutes.
- Preheat grill to medium-high. Place the chops on the grill and baste with the remaining sauce. Cook for 2 to 3 minutes then rotate them 45 degrees and cook an additional 2 to 3 minutes depending on thickness. Turn the chops over, baste, and repeat the previous step until the pork reaches 165 in the center.
- Remove from the grill, cover, and allow to rest 5 to 10 minutes or until they reach an internal temperature of 168 to 170, or your desired degree of doneness.
- Serve with baked beans and corn.