Grilled Pork Chops with Mustard Rub

Serves 4

I love pork roasted or grilled with a simple mustard rub. I often use Dijon or grainy mustards in cooking, such as the Grilled Chops with Lemon-Mustard Marinade in the similar and related recipes. However, in this recipe, I prefer ball park-type yellow mustard for the fresher, bright flavor. This is simple food at its best. Sometimes, I add dried herbs to the rub, such as rosemary or sage. If you have thick-cut chops, as I usually do, they will take a little longer to cook. The recipe works equally well with chops or pork steaks and either can be cooked using the broiler if grilling is not an option. Make this quick and easy main dish on a busy weeknight in any amount needed.

Ingredients

• 4 bone-in pork loin or rib 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 on high heat. When grill is hot, grill pork until done, being careful not to overcook, about 5 minutes per side, depending on thickness (see notes below). Remove from grill, tent with foil, and let rest about 5 minutes before serving.

Notes: 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, especially leaner cuts such as chops, can be dry and tough.