The thing is, I don’t normally buy boneless chops, because I believe that the bone gives the pork a ton of flavor – but the market had this INCREDIBLE sale, and I figured I could pick up a packet as an emergency back up.
Then, Rich started asking whether or not we had any chops in the freezer, and it turned out that all I had were these. Time for some magic, with a little help from the folks at Food Network Magazine.
•Pork chops (I used 3, boneless)
•1/2 cup yellow mustard
•1/4 cider vinegar
•1/4 cup (packed) brown sugar
•1-1/2 tbsp Colman’s dry mustard
•2 tsp Earl’s (or regular hot sauce)
•1/2 tsp Worcestershire Sauce
•1/4 tsp Seasoned Salt
•1/4 tsp Tellicherry pepper
•2 tbsp unsalted butter, melted
In all fairness, the Food Network peeps used this recipe for chicken, which they coated with salt, pepper, and a bit of the sauce, and then let rest for 10 minutes before grilling. I opted to pour 1/3 of the sauce over my chops in a bowl, then covered them and stashed ’em in the fridge for an hour or so, tho’ next time, I think I may let them sit for 4 hours.
When ready to grill, pull the chops out of the fridge (and the marinade) and let them come to room temperature while you heat your grill.
I did these on my kitchen grill set at medium high for about 6 minutes per side, brushing with more of the sauce, until they were nicely done and about 145º internal temperature.
And pretty darned quick to toss together (especially if you opt for chicken and the 10 minute rest). Try it yourself, swapping out mustards and vinegars to find your favorite combination.