Grilled Pork Chops with Mustard Rub
I love pork roasted or grilled with a simple mustard rub. For this recipe, I like ball park-type yellow mustard the best because it has a fresh, bright flavor as opposed to Dijon or grainy mustards, which I use most often in cooking. A delicious example is the chops with lemon-mustard marinade recipe in the similar and related recipes links. But this is simple food at its best. Sometimes, I add dried herbs to the rub, such as rosemary or sage. The recipe works equally well with pork steaks or chops. However, if you have thick-cut chops, as I usually do, they will take a little longer to cook. Make this quick and easy main dish on a busy weeknight in any amount needed.
- 4 bone-in pork loin chops, 6 to 8 ounces each
- 2 to 3 tablespoons yellow prepared mustard
- Garlic powder to taste
- Salt and pepper to taste
- Olive oil
Pat the pork dry with paper towels. Spread mustard over both sides. Season both sides with garlic powder, salt and pepper. Drizzle both sides with olive oil. Let set while heating grill (or broiler) on high heat. When grill is hot, grill pork until done, being careful not to overcook, about 5 minutes per side, depending on thickness. (If you are using thick chops, reduce the heat to medium-high and cook about 8 minutes per side. Remember, pork is safe when still a little pink or at least 145° F. Overcooked pork can be dry and tough.) Remove from grill, tent with foil, and let rest about 5 minutes before serving.