Wednesday, May 20, 2015

Honey-Mustard Glazed Pork Chops



Everybody loves Wednesday, right?
The week's half over.  The weekend is on the way.
What's not to love?
Each Wednesday, I want to share something with you
that I absolutely love and can't live without!






I love pork. You know! The other white meat? It has great flavor and it goes with so many things. Cooks quickly, too. Well, I found these center loin chops on sale the other day so I picked them up and froze them. Then I ran across a recipe that called for honey and with a big jar of honey from my daddy's hives sitting in my pantry, I knew I wanted to try it. It was absolutely delicious. It got four thumbs up!


Isn't that pretty? The meat has a little char for flavor, but it's not a dry, leathery pork chop!

Honey-Mustard Glazed Pork Chops

4 boneless center cut loin chops about 3/4" thick
1/4 cup sugar
1 tsp kosher salt
1 tsp ground black pepper
2 tbsp apple cider vinegar
1/2 tsp cornstarch
1/4 cup honey
2 tbsp Dijon mustard
1/2 tsp fresh thyme, minced
1/8 tsp cayenne pepper, optional

Cut a slit on each side of the chop through the fat. This will keep the chop from drawing up as it cooks. Combine sugar, salt and black pepper in a small bowl. Pat chops dry with a paper towel and then rub both side of chops with the sugar mixture. Cover with plastic wrap and set aside.


Whisk vinegar and cornstarch in a small saucepan until smooth. Stir in honey, mustard, thyme and cayenne and bring to a boil. Reduce to medium-low and simmer until the glaze reduces to about 1/4 cup. Should take about 5 minutes. Stir often until reduced.


Heat grill on high for about 15 minutes. Clean and oil grill and then turn three burners to medium-low. Cook chops on the cooler side for about 4 minutes on first side and about 2-3 on second side. Brush chops with glaze and move to hot side of grill for one minute on each side to caramelize the glaze. Remove to platter and tent with aluminum foil for about 5-10 minutes. 


Be careful not to overcook the pork. It will cook quickly and get dry very easily. The sugar rub helps it to caramelize and get color quickly without overcooking. 

I served this with corn on the cob, turnip greens and cornbread. It was so good, the kids asked for more! We will definitely put this into the dinner rotation. Winn Dixie puts this cut on BOGO all the time, so watch out for it and stock up!

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