Honey Mustard Marinated Grilled Pork Chops

The product page lists honey powder, lemon juice powder, garlic, onion, and red pepper, and describes honey and mustard together. It also lists sodium tripolyphosphate, which helps lean pork hold its juice on the grill, and the 24-hour soak gives the salt and flavor time to work all the way in.

Made with

• Honey Mustard Marinade

Ingredients and steps

Serves: 8-10

Ingredients

• 5 lb bone-in pork chops, about 1 inch thick (8-10 chops)
• Frisco Honey Mustard Marinade, mixed with cold water as the package directs
• Optional glaze: 1/4 cup honey stirred with 2 tablespoons Dijon mustard

Steps

1. Dissolve the marinade in the water in a glass dish or two gallon zip bags.
2. Add the chops. Use a snug container or press the air out of the bags so the liquid covers the meat completely, as the product page directs.
3. Refrigerate 24 hours, turning the bags once or twice.
4. Take the chops out and throw away the used marinade. Pat the chops dry. Don't add salt; the marinade already has it.
5. Set up a two-zone grill. Sear the chops over direct medium-high heat 3-4 minutes per side, then move them to the cooler side until the center reads 145F.
6. Brush with the glaze during the last minute if you like. Rest 3 minutes, the USDA minimum for whole pork cuts, before serving.

Pair it with

Rib Rub Seasoning. For the next pork cook, the product page says to "rub a day or two before you cook," and it's made for bark on ribs and shoulder.