Honey Mustard BBQ Pork Chops74 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 2 hr 30 min
“These pork chops are great! I accidentally left them in the marinade for a day, a night, and the next day, and they were even better! They are very tender and tasty.” - by Jody Champion
Original recipe yields 8 servings
- Place honey, orange juice, vinegar, wine, Worcestershire sauce, onion powder, tarragon, and mustard in a large resealable plastic bag. Slash fatty edge of each chop in about three places without cutting into the meat; this will prevent the meat from curling during cooking. Place chops in the plastic bag, and marinate in the refrigerator for at least 2 hours.
- Preheat grill for high heat.
- Lightly oil grill grate. Place chops on grill, and discard marinade. Cook chops for 6 to 8 minutes, turning once, or to desired doneness.
Amount Per Serving (8 total)
- 158 cal
- 6.1 g
- 14 g
Based on a 2,000 calorie diet
Reviews (74)Rate This Recipe
"I made this, using everything but the tarragon, because I didn't have any and, I baked it in the oven instead of grilling...it was fantastic and my hubby loved it! I made a second time, except I dump..." See moreed chops and marinade in the crock pot, let cook for 8 hours...the marinade made a yummy gravy which we served over rice, with green beans and cornbread muffins...outstanding!"
"Very good, yet not fantastic. I didn't have any onion powder so I left it out and marinated almost 2 hours. Next time I will try for overnight for more flavor...." See more"
"I thought this was GREAT! I made a few small changes though. I used 4 chops that were about 3/4 inch. I doubled the marinade and marinated overnight in a glass pan. When ready to cook I removed the ..." See morechops and dipped them in a flour/salt/pepper mix. Then pan fried them in a little olive oil with a sliced up onion. When the chops were brown I put them w/onions back in the glass pan with the marinade and baked covered @ 350 degrees for about 45 minutes. Moist and Delicious!!! I served with noodles, applesauce and red cabbage."
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