Grilled Boneless Juicy Honey Mustard Pork Chops

 

Ingredients

4 6 oz (1 1/2" thickness) center cut boneless pork chops

1/3 cup honey

3 Tablespoons Dijon Mustard

1 Tablespoon Dry Hot mustard, (can sub with Dijon if you don't have it)

3 Tablespoons Apple Cider Vinegar

4 cloves garlic, minced

1/3 cup onion, minced

1/2 teaspoon salt

1 teaspoon basil, minced

Instructions

 

Place all ingredients except for the pork chops  in a plastic bag. Seal and mix 

well.  Then open bag, and place pork chops in the bag, seal while removing 

any additional air in the bag.  Place in the fridge for a minimum of 30 minutes 

up to overnight.

If you place the pork chops in the fridge longer than 30 minutes you will need 

to remove them 30 minutes before you wish to grill them to allow them to 

come to room temperature.

Turn on your gas grill, or get coals ready to heat for a two temperature cook 

area.  On a gas grill, have one area on high, and one area on medium.  With 

charcoal, know where the hot spots are and know where its a lot cooler. 

While the grill is heating up, pull out the pork chops and place on a plate, 

shaking off any additional marinade.  Place leftover sauce in a sauce pan and 

bring to boil for 5 minutes to cook any remaining pork juices.  Set aside to 

serve over top of cooked pork chops.

Place pork chops on the hot area of the grill for 3-5 minutes per side to sear 

the edges and caramelize the outer area.  Then slide the pork chops to the 

cooler temp and cook for 5-10 minutes (flipping again at 5 minutes) until the 

pork is 145°.  (this is the temp recommended by the usda for safe eating.)

Remove from the grill when it attains 145° and let it rest for 5 minutes before 

serving.  Spoon cooked sauce over the top and serve immediately. (optionally, 

you can sprinkle extra basil on for contrasting color before serving!)