Ingredients
Units
Scale
- 4 - bone in pork chops - about 1/2 inch thick
For the Honey Mustard Marinade:
- 1/3 cup yellow mustard
- 1/4 cup balsamic vinegar
- 1/4 cup honey
- 1/3 cup Mazola Corn Oil
- 3 tbs. chili paste
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. garlic powder
- 2 cloves grated garlic
For the Honey and Chili Paste Mixture:
- 1/4 cup honey
- 2 tsp. Chili Paste
Instructions
- Combine the honey and Chili paste in a small bowl and stir.
- Combine all of the ingredients for the marinade in a bowl and whisk.
- Reserve a quarter of the marinade for brushing the pork chops while grilling.
- Place the pork chops in a bowl and cover with the marinade. Toss the pork chops so that the marinade covers both sides of the pork chops.
- Refrigerate for at least one hour to overnight.
- Heat an outdoor grill. Grill over medium-high heat until lightly golden, about 3-5 minutes per side. The cooking time will depend on the thickness of the pork chop and if it is a bone-in or boneless pork chop.
- Brush the pork chops with the reserved marinade while bar-b-qing.
- Pork should have an internal temperature of 145 degrees F.
- However, do not overcook the pork chop, it will become dry and tough.
- Let the pork rest for 3 – 5 minutes before serving.
- Serve the pork with a honey and chili paste mixture, if desired.
Notes
Prep Time does NOT include Inactive Prep Time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1
