Smokymaplemustardchops Recipes

MAPLE-MUSTARD GLAZED PORK CHOPS

Steps:

• Stir together the brown sugar, pepper, salt, onion powder, and paprika in a bowl. Coat the pork chops with this mixture on both sides. Cover and place in the refrigerator 6 hours to overnight.
• Place oven rack in it's highest position. Set oven to Broil.
• Place pork chops onto a slotted, two-piece broiler pan. Stir together the maple syrup and spicy mustard. Broil pork chops for 5 minutes, then turn over, and broil for another 5 minutes. Brush the tops with the mustard glaze, and cook for 1 minute. Turn the chops over, brush again, and broil for an additional minute, or until cooked to your desired degree of doneness. Remove pork chops to serving plates and top with additional glaze, if desired.

MAPLE MUSTARD PORK CHOPS

Steps:

• Preheat a nonstick skillet on stove with the butter and oil on medium heat. The oil will help keep the butter from burning.
• Combine the flour, salt and pepper in a ziptop bag. Add pork slices and shake to cover lightly. Shake off any excess.
• Add pork to oil/butter in skillet. Lightly brown in batches. It will finish cooking in the sauce so don't worry about cooking through. Remove from skillet as it browns.
• Combine water, maple syrup, mustard, salt and pepper in skillet and whisk till hot and bubbley. Add pork back in to sauce and cook over med-low heat for 20 minutes or till cooked through. The flour from the pork will thicken the sauce.
• We like to serve it with rice-a-roni and a veggie.

MAPLE MUSTARD PORK CHOPS

Steps:

• Make the sauce: melt the butter in a saucepan over medium heat; add in bacon, onion, and garlic; cook until golden brown, 4-5 minutes; stir in tomato paste; cook for 1 minute.
• Stir in maple syrup, mustard, and vinegar; let the sauce simmer until thick and flavorful, about 10 minutes; taste for seasoning, add salt and pepper if needed, also more vinegar.
• You can serve the sauce hot or at room temperature; can be made up to 2 days ahead and refrigerated, covered; bring the sauce to room temperature before serving.
• The chops: place the pork chops in a baking dish and season generously on both sides with salt and pepper.
• Sprinkle the pork chops on both sides with the mustard powder, using about 1 teaspoon per side and rubbing it onto the meat with a fork or your fingertips.
• Drizzle the soy sauce over the chops, patting it onto the mustard with a fork to make a flavorful paste.
• Place the maple syrup and oil in a small bowl and stir to mix.
• Pour this mixture over the chops, turning to coat both sides, and let marinate in the refrigerator, covered, for 30 minutes.
• Set up grill for direct grilling and preheat to high.
• When ready to cook, brush and oil the grill grate; drain the marinade from the chops and discard the marinade.
• Arrange the chops on the hot grate, placing them on a diagonal to the bars.
• Grill the chops until cooked through, 4-6 minutes per side, depending on the thickness of the chops.
• Rotate the chops a quarter turn after 2 minutes to create nice grill marks.
• When ready to turn, the chops will be nicely browned on the bottom; test for doneness with instant-read thermometer side-ways into a chop; internal temp should be about 160°.
• Transfer the grilled chops to a platter; let rest for 2 minutes.
• Serve the chops with the Maple-Mustard Barbecue Sauce.