Traditional recipes

Mustard-Grilled Pork Recipe

Mustard-Grilled Pork Recipe

Ingredients

  • Nonstick vegetable oil spray
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon (packed) golden brown sugar
  • 2 pounds trimmed boneless pork loin, cut crosswise into 1/2-inch-thick slices
  • Grilled Red and Green Cabbage Slaw

Recipe Preparation

  • Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Whisk mustard, mayonnaise, tarragon, and brown sugar in medium bowl. Brush mustard sauce generously on both sides of pork cutlets.

  • Grill pork until just cooked through and firm to touch, 2 to 3 minutes per side. Transfer to plates. Serve with Grilled Red and Green Cabbage Slaw.

Reviews Section

Honey Mustard Grilled Pork Chops

Fire up the grill! This is one of our juiciest grilled pork chop recipes ever. What makes these Honey Mustard Grilled Pork Chops so good is the sweet 'n' tangy glaze that caramelizes as it cooks. You'll be smackin' your lips with each bite!

What You'll Need

  • 2 tablespoons apple cider vinegar
  • 1 teaspoon cornstarch
  • 1 tablespoon finely chopped onion
  • 1 / 2 cup honey
  • 3 tablespoons Dijon mustard
  • 1 / 4 cup light brown sugar
  • 4 (3/4-inch thick) bone in pork chops
  • 1 / 2 teaspoon salt
  • 1 / 4 teaspoon black pepper

What to Do

  1. Preheat grill to medium.
  2. In a small saucepan, whisk vinegar and cornstarch until smooth. Add onion, honey, mustard, and brown sugar and heat over medium heat 5 to 7 minutes, or until sauce has thickened. Reserve half the glaze in a small bowl for later use.
  3. Sprinkle pork chops evenly with salt and pepper. Grill 3 to 4 minutes per side. Brush chops with glaze and grill 2 to 3 more minutes per side, or until desired doneness. Serve pork chops with reserved glaze drizzled on top.

Notes

If you enjoy pork chops on the grill as much as we do around here, you'll be looking for other ways to prepare them, so check out our website. For starters, we all love our Grilled Asian Pork Chops, so give 'em a try!


Recipe: Mustard Grilled Pork Chops w/ Basil-Apricot Relish

05/17/2012 by PaleoPeriodical 13 Comments

WHOOOOOOO-DOGGIES. Have I got a hootenanny of a recipe for you today!

How could it not be, with seasonally fresh and delicious apricots melding with the mustardy goodness on the chops? I just ate this a few days ago, and my mouth is seriously watering in remembrance.

Any cut of pork will do for this, but be sure to adjust your cooking time accordingly. Tenderloin, boneless spareribs, shoulder steak, chops. All good. My favorite are the local, pastured bone-in loin chops I get from my friendly neighborhood ranchers. The pigs are finished on acorns and that fat is so amazing that even my non-Paleo mother-in-law, who always orders the fish or chicken breast, wanted more fat. So you know. You might want to make sure there’s seconds available.

Mustard Grilled Pork Chops w/ Basil-Apricot Relish

4 pork chops (or 2 tenderloins, etc.)

sea salt and fresh ground pepper, to taste

3/4 lb. fresh apricots (about 6), stone removed and fruit diced

1 shallot or 1/4 sweet onion, diced small

1/4 cup basil, shredded fine

3 Tbsp. raspberry vinegar (or other light, mild vinegar)

1/4 cup olive oil (use a good one)

1 tsp. ground cardamom (optional, if you have it on hand put it in there)

1) Set chops out at room temp for 30 minutes to an hour. Sprinkle both sides with S&P, then slather all over with mustard. Preheat grill.

2) Meanwhile, add rest of ingredients to a medium bowl (apricots through cardamom). Stir to combine and add S&P to taste.

3) Grill chops over medium-high heat for about 5-6 minutes on each side, flipping when good grillmarks appear and meat releases easily from the grate. If you have nice fatty cuts, be sure to keep an eye on them for flare-ups. Baste with any extra mustard from the plate as you flip.

4) Plate chops and top with relish. Ba-da-BING!

NOTE: The side dish this particular evening was simply grilled asparagus and mushrooms. After grilling, I chop them up and stir them together like a grilled salad.

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About PaleoPeriodical

13 Responses to “Recipe: Mustard Grilled Pork Chops w/ Basil-Apricot Relish”

Lovely! Apricot goes so well like this. I do a mean pork and apricot stew.

Um, yum! Yes please! This looks amazing.

My mouth is watering in envy. Looks delish.

This was fabulous! I substituted 1/4 c apricot jam and red wine vinegar. Even my picky husband loved it.

Trackbacks/Pingbacks

[…] Grilled Pork Chop with Apricot-Basil RelishMy first meal was Mustard Grilled Pork. Delicious, fun and easy. My second dish (tonight) was Chile Verde. Chili Verde with Brown […]

[…] first week, we had Mustard Grilled Pork Chops with Basil-Apricot Relish, Everyday Paleo Chili Verde and some more fantastic dishes! While it may not have been […]

[…] 26. Mustard Grilled Pork Chops w/ Basil-Apricot Relish These pork chops are sure to please, since they are giving equal attention to the pork chop as well as what goes on top of it. First, they are giving the chop a healthy dose of mustard, and here’s where they give you a little leeway and let you use whichever mustard you like best. Most mustards are Paleo friendly, so it’s nice to be able to sub in your favorite. Even more flavor is piled on with the relish. This is an eclectic mix of strongly-flavored basil with sweet and tart apricots. Toss some veggies on the grill to round this out. […]

[…] 27. Mustard Grilled Pork Chops with Basil-Apricot Relish These pork chops are made on the grill, so they are going to seal in all of the delicious grilled flavor. Plus they have added a nice mustard coating on it, so you’re going to have a bit of spiciness here as well as the flavor from the pork. They topped it off with basil apricot relish so there will be a sweetness to balance out the mustard, and sweet fruits like apple sauce are often paired with pork chops because they simply go really well together. You’ll want to make sure that you get a vegetable with this. It’s nice to have some fruit with it, but vegetables get top rank along with meat. […]

[…] Mustard Grilled Pork Chops with Basil-Apricot Relish by Paleo Periodical […]

[…] thanks to PaleoPeriodical.com for this delicious […]

[…] 27. Mustard Grilled Pork Chops with Basil-Apricot Relish These pork chops are made on the grill, so they are going to seal in all of the delicious grilled flavor. Plus they have added a nice mustard coating on it, so you’re going to have a bit of spiciness here as well as the flavor from the pork. They topped it off with basil apricot relish so there will be a sweetness to balance out the mustard, and sweet fruits like apple sauce are often paired with pork chops because they simply go really well together. You’ll want to make sure that you get a vegetable with this. It’s nice to have some fruit with it, but vegetables get top rank along with meat. […]

[…] recipe comes from The Paleo Periodical,. I was looking for a meat to pair with the roasted cabbage slices and we hadn’t had pork […]

[…] 27. Mustard Grilled Pork Chops with Basil-Apricot Relish These pork chops are made on the grill, so they are going to seal in all of the delicious grilled flavor. Plus they have added a nice mustard coating on it, so you’re going to have a bit of spiciness here as well as the flavor from the pork. They topped it off with basil apricot relish so there will be a sweetness to balance out the mustard, and sweet fruits like apple sauce are often paired with pork chops because they simply go really well together. You’ll want to make sure that you get a vegetable with this. It’s nice to have some fruit with it, but vegetables get top rank along with meat. […]


  • 4 (3/4-inch thick) boneless pork chops
  • 1 1/2 cups diced plum tomatoes
  • 8 sun-dried tomato halves packed in oil, drained and chopped
  • 1/4 cup chopped fresh basil or 1 tablespoon dried basil
  • 1/4 teaspoon cayenne
  • 2 tablespoons Dijon-style mustard
  • 1 tablespoon honey
  • 1 teaspoon minced garlic
  • Fresh basil sprigs (optional)
  1. In a medium bowl combine plum tomatoes, sun-dried tomatoes, chopped basil and cayenne set aside.
  2. In a small bowl combine mustard, honey and garlic. Rub mustard mixture over all surfaces of chops.
  3. Place chops on a kettle-style grill directly over medium-hot coals, lower grill hood and grill for 3 to 4 minutes.
  4. Turn chops and grill for 3 to 4 minutes more or until chops are just done.
  5. Serve with Two-Tomato Salsa.
  6. If desired, garnish with basil sprigs.

Posted by bettyboop at Recipe Goldmine 1/3/2002 8:53 am.

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How do I know when pork is done cooking?

Typically pork is served medium or well-done, I recommend medium, so the meat still stays juicy and tender, yet safe to eat. Use this food temperature cooking guide to know when to stop cooking pork, which should be checked with an instant-read digital thermometer. Always rest your meat for 10-15 minutes before serving to reach the proper doneness.

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Recipe Summary

  • 2 tablespoons Dijon mustard
  • 2 tablespoons finely chopped garlic
  • 1 tablespoon dried tarragon
  • 1 teaspoon honey
  • 1 tablespoon lemon juice
  • 4 skinless, boneless chicken breast halves

Preheat grill for medium heat and lightly oil grate.

Whisk mustard, garlic, tarragon, honey, and lemon juice in a small bowl. Pat chicken breasts dry with a paper towel coat one side of each breast with mustard sauce.

Place chicken, coated side down, on grill cover with remaining sauce and close grill lid. Turn chicken over after 10 minutes. Cook chicken breasts until no longer pink in the center and juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


Honey Mustard Grilled Pork Chops

Grilled pork chops are even better after being marinated in a flavorful honey mustard sauce. This recipe is easy and oh so good!

Light your grills and get your appetite ready! Honey mustard grilled pork chops are about to grace your plates. Chops are even better when marinated in tons of flavor!

My husband always gets excited when I ask him to grill. No matter how hot (or cold) it is, he is happy to stand over the grill.

During the heat of summer it is a great way to get dinner on the table without heating the whole house. Plus Little Dude loves it because he is likely to get some extra time playing outside.

I like to make a couple of simple summer salads to go along with whatever he&rsquos making. I made a sour cream and dill cucumber salad and Russian style beet salad to go with these.

The pork chops are better given a chance to really soak in some flavor, so they went in their sauce at about lunch time. I went ahead and made the salads then as well. They both taste better after a chance to let the flavors meld as well.

So I got to spend the afternoon enjoying our revolving door of company without worrying about how dinner would get done. When the grill was ready I only had to dig out the marinated chops and the extra marinade for brushing and kick my feet up while my husband and the trusty grill took it from there.

Sometimes you can barely taste the marinade on meat. That is not the case here! They were full if flavor. Of course being brushed with the reserved sauce on the last flip didn&rsquot hurt anything!

Tender flavorful pork chops are always welcome at our table. What are your favorite things to grill?


Easy Grilled Pork Chops – Mustard and Brown Sugar Glazed Recipe

Mustard and pork chops. What could be better than that? Not much really. Mustard and pork chops naturally go together – especially the rich distinctive flavor of dijon mustard.

There are many variety of dijon mustards available. The most basic is usually a creamy consistency with a pale yellow color. Grey Poupon is pretty much the standard for dijon mustard but any brand to your liking will do. Add in the sweetness of the brown sugar, the tartness and acidity of the apple juice and the savory flavor of Worcestershire sauce and you’ve got a taste explosion waiting to happen.

Make sure to save some of the marinade to baste with while the chops are grilling.

Ingredients:

  • 2 boneless pork loin chops 1/2″ thick
  • 1/8 cup dijon mustard
  • 1/8 cup brown sugar
  • 2 tablespoons apple juice
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon white wine vinegar

Total time: 35 minPrep time: 30 min – Cook time: 5 min – Serves: 2 people
Author: Lesly

In a shallow dish combine all ingredients except pork chops and mix well. Set aside a small portion in another container to use during grilling. Place pork chops in marinade and let sit in refrigerator overnight. If you’re in a hurry, let them marinate as long as you can.

Preheat your indoor contact grill for at least 5 minutes with the lid closed and high setting if you have it. When grill is hot and ready place chops on grill and close lid. Total cooking time will be 4-6 minutes. halfway through grilling – give the chops a 1/4 turn and add the remaining marinade to both sides.


Apricot-Mustard Grilled Pork Tenderloin

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  • 213 calories
  • 25 g protein
  • 6 g fat
  • 221 mg sodium
  • 78 mg cholesterol
  • 2 g saturated fat
  • 11 g carbohydrates
  • 1 g fiber
  • 1 pork tenderloin, about a pound
  • 3 tablespoon apricot preserves
  • 1/4 cup mustard

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Grilled Apricot Glazed Pork Tenderloin

This apricot glazed pork tenderloin is grilled to give it a nice crisp on the outside while keeping it juicy and tender on the inside.

I’m sitting here on my deck on this nice sunny Sunday afternoon writing this post. That might seem normal except for today is November 15th and I live in Chicago! The exceptionally nice late fall weather seemed like the perfect reason to do a final test of this grilled glazed pork tenderloin recipe. So, as I sit here with my laptop and wine, which is a great way to spend an afternoon, I’m thinking what’s so great about this recipe?

Well, ALOT!! Pork is such a versatile meat and this is a super easy and very tasty recipe. It only requires a few ingredients, most of which you probably have in your kitchen, and it doesn’t take much hands-on time. You can serve it as the main attraction for a great Sunday dinner, or even a dinner party, and it also makes great leftovers. The apricot glaze gives it this cool crunch on the outside – if your grill gets really hot it will get REALLY crunchy, which I actually kind of like. Oh, and did I mention it’s ready in just about 45 minutes?!

I grew up around apricots. We had apricot trees growing in our yard and we used to pick them in the summer and then dry them….we had lots of apricots! Too bad I didn’t really like them much when I was a kid. I actually still don’t love them as a fresh fruit but dried or in preserves, they are fabulous and especially good with pork!

For this recipe, I deviated a bit from my usual cooking for two theme. A pound of pork will serve 3-4 depending on who is eating and what you are serving it with, so I decided to keep it simple by using a pound. If you are having a larger party just get a 2-pound tenderloin or two one-pound tenderloins and double the ingredients for the glaze as well. The cooking time will increase a bit if you are using a larger tenderloin but won’t double so keep an eye on the internal temperature.

Since I’m a big fan of recipes that allow you to cook once and eat twice this grilled tenderloin gives you Sunday (or any day) Super for two and then you can use the leftovers to make these Pork Tacos, which are great for an easy weeknight meal!

While this recipe is designed for the grill, you can also roast the tenderloin in the oven – see the notes at the end of the recipe for details. Enjoy!!