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These mustard glazed grilled pork chops are impossibly juicy, incredibly flavorful, and so easy to make. The perfect summertime backyard meal!
Today’s post is sponsored by Maille, Your BBQ Best Friend! Opinions are my own and I appreciate your support of the brands and companies that support What Should I Make For…
Do you know what my favorite season is? GRILLING season!
The season of light and easy recipes, minimal clean up, and dining al fresco. I’m all about simple recipes that don’t skimp on flavor and ones that can just as easily be served to your family on a busy weeknight or translate to a big backyard bbq over the weekend.
The trick to sliding into grilling season is making a big impact with fewer ingredients and cooking with high quality ones, like the mustards made by Maille. I’ve long been a fan of their products and frequently use them as a base to my dressings, vinaigrettes, sauces, and marinades.
Today I used Maille Old Style Mustard not only in the glaze of these mustard glazed grilled pork chops, but (pro tip!) in the brine as well.
Why brine pork chops?
Do you know what’s worse than a tough, chewy pork chop? Absolutely nothing! Pork chops can easily be overcooked, especially over the high heat of a grill. This mustard brine not only imparts a tangy flavor, but the salt/brown sugar solution is absorbed into the pork resulting in an extra tender chop. The brine gives you a little bit of leeway while cooking, so the meat won’t dry out too fast.
Yes, brining is an extra step, but so worth it. It takes just a bit of pre-planning and a few minutes of extra work but once you brine, you’ll never go back.
Let’s talk mustard glaze…
Because these pork chops cook so quickly on the grill, we want to use ingredients that impart maximum flavor in a short amount of time.
Enter Maille Old Style Mustard. Stir the mustard into brown sugar, with just a splash of white wine vinegar and you have a bold, tangy glaze balanced with sweetness. You can substitute dijon mustard, but I love the appearance and texture of the grainy mustard in this simple preparation. You can find Maille Old Style Mustard here or in your local grocery store.
Feeling inspired to get grilling? I’ve partnered with Maille in this fantastic giveaway which includes an indoor smokeless BBQ grill. Enter for a chance to win a grilling makeover with the Maille Get Grilling Giveaway!
Now let’s get grilling!
Let’s make Mustard Glazed Pork Chops
- Combine all the ingredients for the brine in a small saucepan.
- Bring to a simmer and whisk or stir until the sugar and salt are dissolved.
- Add the ice to the brine and stir. Once the ice is beginning to melt and the mixture is room temperature or colder, add the pork chops.
- Be sure the chops are fully submerged, cover, and refrigerate. Allow them to brine for at least from hours or ideally, overnight.
- After the chops have brined for at least 4 hours, remove them from the brine and pat dry. Brush them with a little olive oil and let them stand at room temperature while the grill heats up.
- Combine the ingredients for the glaze in a small bowl. Set aside.
- Place the pork chops on the grill over medium/high heat. Brush with the glaze, turn, glaze, turn, and glaze again. Cook until just cooked through, about 8 mins.
- Remove to a plate, tent with foil. and allow the pork chops to rest for about 5 mins before serving.
Tips for success
- Make sure that the brine is fully cooled before submerging the pork chops. If the brine is warm you run the risk of it cooking the pork chops.
- Dry off the chops well after removing them from the brine and allow them to sit at room temperature while you prep the glaze. Letting them warm up slightly promotes even cooking.
- Watch your heat/flame when you’re brushing the glaze on the pork chops. You don’t want it to burn and scorch the chops.
- Allowing the pork chops to rest for a few minutes after grilling allows the juices to redistribute and ensures a tender, juicy pork chop.
More tasty ways to use Maille Mustard
- Roasted Fingerling Potato Salad with Green Beans
- Grilled Chicken Caesar Salad
- Pear Frisée Salad with Candied Walnuts and Goat Cheese
- Baby Back Ribs with Bourbon BBQ Sauce
- Roasted Salmon with Herb Butter
These mustard glazed grilled pork chops are impossibly juicy, incredibly flavorful, and so easy make! The perfect summertime backyard meal!
- 2 cups water
- 2 Tbsp Maille Old Style Mustard (grain mustard)
- 1/4 cup kosher salt
- 1/4 cup light brown sugar, packed
- 4 cloves garlic, peeled and smashed
- 6 sprigs fresh thyme
- 2 cups ice cubes, heaping
- 4 bone-in pork chops, 1 inch thick (about 2 1/2 lbs)
- 1 Tbsp extra virgin olive oil
- 2 1/2 Tbsp Maille Old Style Mustard (grainy mustard)
- 1/4 cup light brown sugar, packed
- 2 Tbsp white wine vinegar
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
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Combine the water, mustard, salt, brown sugar, garlic, and thyme in a small saucepan. Heat over medium heat just until the sugar and salt are dissolved, stirring frequently.
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Remove from the heat and immediately stir in the ice. Allow the ice to melt and be sure the brine is fully cooled before pouring it over the chops.
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Place the chops in a baking dish. Pour the cooled brine over the chops, being sure they are fully submerged. Cover and chill in the refrigerator for at least four hours (or up to 24 hours).
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Remove the chops from the brine and pat dry. Brush both sides of the chops with olive oil and let stand at room temperature while you preheat the grill and make the glaze.
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Heat the grill to med/high heat and whisk together the mustard, brown sugar, white wine vinegar, salt, and pepper in a small bowl for the glaze.
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Place the chops on the grill and brush the tops with some of the glaze. Close the grill and cook for 3-4 mins.
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Flip the chops with tongs, and brush again with glaze. Close the lid and cook for about 2-3 mins. Turn once more, brush with remaining glaze, close the lid, and cook 1-2 mins. (Lower the flame if the chops begin to burn.)
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Remove the chops to a plate and cover with foil. Let them rest for about 5 mins before serving.
- Make sure that the brine is fully cooled before submerging the pork chops. If the brine is warm you run the risk of it cooking the pork chops.
- Dry off the chops well after removing them from the brine and allow them to sit at room temperature while you prep the glaze. Letting them warm up slightly promotes even cooking.
- Watch your heat/flame when you’re brushing the glaze on the pork chops. You don’t want it to burn and scorch the chops.
- Allowing the pork chops to rest for a few minutes after grilling allows the juices to redistribute and ensures a tender, juicy pork chop.
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