{"id":105265,"date":"2025-02-23T13:38:39","date_gmt":"2025-02-23T13:38:39","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/juicy-mustard-glazed-pork-chops\/"},"modified":"2025-02-23T13:38:39","modified_gmt":"2025-02-23T13:38:39","slug":"juicy-mustard-glazed-pork-chops","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=105265","title":{"rendered":"JUICY Mustard Glazed Pork Chops\u00a0"},"content":{"rendered":"


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Grilling pork chops is easy, but getting them just right takes a little know-how. Today, we\u2019re making Mustard Glazed Pork Chops\u2014that are not only juicy, but packed with bold flavor and just the right amount of kick.\u00a0<\/p>\n

This glaze is built around two kinds of mustard, brown sugar, bourbon, thyme, and a secret weapon: anchovy paste. Don\u2019t worry\u2014it won\u2019t make your pork taste fishy at all. It just adds an extra layer of umami that makes everything better.<\/p>\n

Jump to Recipe<\/a><\/p>\n

How Do You Grill Pork Chops Without Drying Them Out?<\/h2>\n

Nobody wants a dry pork chop. I\u2019ve had more of those than I care to remember back in the day when the USDA recommended pork be cooked to 160\u00b0F.\u00a0<\/p>\n

Those were basically like eating shoe leather. The key is keeping the chops juicy while still getting that nice sear. Here\u2019s how:<\/p>\n

Chop thickness <\/strong>\u00a0\u2013 Thicker cuts (at least an inch) will help; those thin cut chops are hard to keep juicy without using a liquid brine.
Brine or marinate<\/strong> \u2013 A simple saltwater brine or a marinade adds moisture before the chops even hit the grill.
Use two-zone grilling<\/strong> \u2013 Start with direct heat just to get a char, then move to indirect heat to finish cooking without drying them out.
Don\u2019t overcook<\/strong> \u2013 Pork is safe (by USDA standards) at 145\u00b0F. I feel like that\u2019s overcooked, but you should follow the guidelines you\u2019re comfortable with. I use a meat thermometer, and pull them off the grill between 133\u00b0-135\u00b0F. They\u2019ll keep cooking as they rest.
Let them rest<\/strong> \u2013 Give the chops at least five minutes before slicing them so the juices can redistribute back into the meat.<\/p>\n

Follow these steps, and you\u2019ll never chew on dry pork again.<\/p>\n

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What\u2019s the Best Way to Season Pork Chops for the Grill?<\/h2>\n

Pork is a blank canvas, so it takes on flavors easily. A good seasoning plan includes three things: salt, aromatics, and a balance of sweet, tangy, and umami flavors.<\/p>\n

For these mustard glazed pork chops, here\u2019s how that works:<\/p>\n