Blog for Tuesday: Grilled Honey Mustard Pork Chops

January 20, 2015

GTLF loves the flavor combination of Honey and Mustard.  There are many recipes in this series that feature honey mustard, and while I never thought about it before, I'm learning that there are just certain kinds of foods that like to be together... in fact, not only do they taste grate together, but they grow together and seem to compliment each other in all areas of their life cycles from the ground to the tummy... and one of them is honey and mustard.  Here is one of many delicious recipes featuring the honey mustard flavor combination.

Grilled Honey Mustard Pork Chops

GTLF: Grilling p. 66

Serves 4, working time 20 min., total time 40 min. 

1 1/4 pounds sweet potatoes, peeled and halved lengthwise
3 Tablespoons Dijon mustard
1 Tablespoon honey
1 Tablespoon cider vinegar
1/4 tsp. hot pepper sauce
3/4 tsp salt
4 well trimmed pork loin chops (about 4 oz. each)
1/3 C reduced sodium chicken broth, defatted
1 red bell pepper, finely diced
2 scallions, thinly sliced
3 Tablespoons raisins

Nutritional Information: 6 g fat, 288 calories, 2.2g sat. fat., 37 g carbohydrate, 19 g protein, 47 mg cholesterol, 79 mg sodium.

1. In a pot of boiling water, cook the potatoes until firm tender, about 12 minutes. Drain.

2. Meanwhile, in a large bowl, combine the mustard, honey, vinegar, hot pepper sauce and salt.  Measure out 2 tablespoons of the mixture and rub onto both sides of the pork chops.  Set aside to marinate while the grill preheats.  Add the broth, bell pepper, scallions, and raisins to the honey mustard mixture remaining in the bowl, stirring to combine.

3. Preheat the grill to a medium heat.  Spray the rack, off the grill, with nonstick cooking spray.  Grill the pork and sweet potatoes, covered, turning occasionally for 6 minutes or until the pork is cooked through.  Cut the sweet potatoes into cubes and add them to the honey mustard mixture.  Place the pork chops on 4 plates, spoon the sweet potatoes on the side, and serve.

Tips:

1. I'm pretty sure that when they say "cider" vinegar, they're saying "apple cider" vinegar... at least, that's what I'm using because I haven't found anything that is just "cider" vinegar.

2. I find that the recipes listed in these books are for cuts of meat that are 1/2 in. thick or less... most of the recipes in fact ask that you pound a piece to 1/4 in. thickness.  If your cut is larger, make sure to check for doneness since a thicker piece may take longer to cook.  In the case with pork, you can tell if it's done if it has an allover white color that is even all the way through similar to chicken.  

3. GTLF suggests that if you want to marinate the pork you can for up to 12 hours... and if you would like to use a different cut of meat, try roasted chicken or grilled turkey...