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Honey Mustard Dream Delight Pork Chops

Honey Mustard Dream Delight Pork Chops

Blues

Blues

Double thick pork chops basted with three kinds of mustard, and cured with a dry rub for a day, and then glazed over with honey. Serve with grilled veggies, white wine, and pie a la mode for dessert!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 488 kcal
  • 24%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 65.6g
  • 21%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 655 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

  1. In a small bowl, combine the ground black pepper, cayenne pepper, garlic powder, paprika, brown sugar and chili powder. Mix well and rub thoroughly over the pork chops. Cover the meat and refrigerate for 24 hours, taking meat out at least 30 to 45 minutes before grilling.
  2. Prepare an outdoor grill for high heat and lightly oil grate.
  3. Meanwhile, in a small bowl, combine the yellow mustard, horseradish mustard, brown mustard, horseradish and brown sugar. Mix well. Place the honey in a separate small bowl.
  4. Then, continue to grill over medium high heat, turning and basting every 10 minutes with the mustard sauce, for 45 to 50 minutes, or until internal temperature reaches 145 degrees F (63 degrees C). During the last 15 minutes of cooking, start basting with the honey, turning as needed. This will give the chops a nice, sweet coating, sealing in the flavors of the mustard baste.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

KARLAAHRENS
11

KARLAAHRENS

1/25/2004

This is REALLY good but very spicey. Not for the kids or sensitive taste buds.

CMDKQB
9

CMDKQB

1/25/2004

Excellent tasting and incredibly juicy. Have made this numerous times since. Thanks for sharing this great recipe!

Ambo
6

Ambo

6/11/2009

Yum. These have become a summer standard at our house. I don't put quite as much spice on the chops as the recipe calls for. In fact, I just mix up a batch of the rub and keep it in jar in my pantry so I always have some on hand. Also, I just use whatever mustards I have on hand, but the honey and horseradish are a must.

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