The Weekly Pork Chop
I have been making this pork chop recipe all of my life.
Some of the best recipes we always seem to come back to become standard choices for a quick weeknight, crank-it-out dinner solution. This easy pork chop recipe I learned from a family friend when I was 10 years old. Been making pork chops this way ever since. Pork chops are generally pretty cheap which make this a really affordable option that is low in carbs but big on taste.
Every once in a while we splurge and go for a better quality locally raised pork chop that is a completely different breed all together. The pasture-raised, Berkshire Pork from Green Valley Farm in Eastford, CT is worth the extra dollars – you have not tasted good pork unless you have tried some from here. And… they ship anywhere!
Back to my youth! The cut of pork chop does not really matter so much as this recipe will elevate any variety. The key to grilling pork so that it does not dry out is to make sure of a few things.
- Be sure the pork chops are at room temp before you grill.
- Make sure the grill is very hot when you place the chops – makes for great grill marks.
- Immediately turn down the heat to low-med so the chops cook slow.
Pork chops that cook too fast will dry out easily and no one likes a dry pork chop. As a kid growing up in NY I was fortunate to have a gas oven with a salamander broiler so the results broiling these pork chops under a flame was impressive. It’s just a few ingredients so I hope you will try this soon and report back.
- 4 Pork Chops - bone in - any cut (aprox. 1 inch thick or better)
- 3 tbs. French's yellow mustard
- 3 tbs. soy sauce or tamari sauce for those gluten free folks.
- Fresh ground salt and pepper.
- Take out pork chops ahead so they are at room temperature.
- Pre-heat grill on high.
- Grind fresh pepper on both sides of pork chops - lightly salt as well.
- Spread mustard over both sides of pork chops.
- Shake soy sauce over pork chops.
- Using a fork, mop one pork chop on another until yellow mustard and soy sauce turns a little brown and are well coated.
- Place pork chops on hot grill - drizzle with any extra sauce from the plate.
- Turn down grill to med-low.
- Turn chops a quarter turn after 4 minutes.
- Turn chops over after another 4 minutes.
- Cook until done another 6-8 minutes.
- Serve hot off the grill.