Growing up I, Wrenn, was not much a fan of pork chops. I don’t know if it was something about the texture or the way they were cooked, they were just never really my thing. So, in the beginning, when Arturo would suggest a pork chop for dinner, it never got my mouth watering. Until he introduced me to this beauty! Oh my gosh y’all, this thing is to die for! So moist and full of flavor…you just can’t go wrong!

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I also think that my aversion to pork back in the day was that it was never cooked properly, sorry Momma! They were always too dry and cut too thin. So here is our advice when picking out a pork chop to grill…It must be thick cut an inch if you can find them and bone in chop are always more flavorful and moist and whatever you do don’t overcook it, then if you use this glaze you will never look at a pork chop again. Now, I have since learned that a thin cut chop is best served floured and fried but we will save that for another post!

We also love to serve this pork chop or that fried pork chop I was talking about with purple hull peas, they are an East Texas thing, collard greens, and cornbread. You can’t beat it!

Oh, and I forgot to share this recipe is pretty simple, it requires three ingredients and the grill. That’s it!

Pork Chop

4 Bone-in pork rib chops, or really any kind of chop you like
Arturo’s Grill Seasoning
1/3 cup grainy Dijon Mustard
1/3 cup molasses

Begin by preheating the grill, building a 2 zone fire with one side rocket hot to sear the chops and one side at medium heat to finish the chops.

Next, mix the Dijon Mustard and molasses together to baste on the chops. We use a coffee cup…the handle makes it easy to work with at the grill.

Then coat the pork chops liberally with grill seasoning.

Place chops on the hot side of the preheated grill and sear for four minutes on both sides. You should notice the juices will being to run clear on the surface of the first seared side when they are close to being done and ready to begin being basted.

Once the chops have a nice sear, move them to the cooler side of the grill and baste the first side you seared. Close the lid of the grill for about a minute, then flip the chop and baste the other side again close the lid again for another minute. Again flip the chop and baste again on the first side. From this point on the glaze will caramelize pretty fast so keep an eye on them (the glaze will taste like burnt sugar if it gets to over done). Flip once more and baste the second side once more and flip the chop about 30 seconds after you have basted the second side. Flip one last time to caramelize the second side again for about 30 seconds. In total, you will baste each side at least twice.

If your fire is good and hot the chops should be done with about 12-15 minutes of total cooking time. We like our chops medium closer to medium rare which is about 150 degrees. With practice, you will learn the degree of doneness with the “poke test” just like you use on a good ol’ beef steak. If you need to, don’t be afraid to use a thermometer, but the chop you test will be a little dryer then the others. When the chops are done remove from the grill to a plate and tent with foil to let rest for 5 minutes before serving.

Molasses and Mustard Glazed Pork Chop

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Servings

Ingredients

4 Bone-in pork rib chops, or really any kind of chop you like
Arturo's Grill Seasoning
1/3 cup grainy Dijon Mustard
1/3 cup molasses

Instructions

Begin by preheating the grill, building a 2 zone fire with one side rocket hot to sear the chops and one side at medium heat to finish the chops.
Next mix the Dijon Mustard and molasses together to baste on the chops. We use a coffee cup…the handle makes it easy to work with at the grill.
Then coat the pork chops liberally with grill seasoning.
Place chops on the hot side of the preheated grill and sear for four minutes on both sides. You should notice the juices will being to run clear on the surface of the first seared side when they are close to being done and ready to begin being basted.
Once the chops have a nice sear, move them to the cooler side of the grill and baste the first side you seared.
Close the lid of the grill for about a minute, then flip the chop and baste the other side again close the lid again for another minute. Again flip the chop and baste again on the first side. From this point on the glaze will caramelize pretty fast so keep an eye on them (the glaze will taste like burnt sugar if it gets to over done). Flip once more and baste the second side once more and flip the chop about 30 seconds after you have basted the second side. Flip one last time to caramelize the second side again for about 30 seconds.
In total you will baste each side at least twice. If your fire is good and hot the chops should be done with about 12-15 minutes of total cooking time.
We like our chops medium closer to medium rare which is about 150 degrees. With practice you will learn the degree of doneness with the “poke test” just like you use on a good ol’ beef steak. If you need to, don’t be afraid to use a thermometer, but the chop you test will be a little dryer then the others.
When the chops are done remove from the grill to a plate and tent with foil to let rest for 5 minutes before serving.

Notes

Here is the recipe for Arturo's Grill Seasoning.

Combine 4 tablespoons kosher salt;
3 tablespoons New Mexico Chili Powder;
2 tablespoons dried granulated garlic;
2 tablespoons brown sugar;
2 tablespoons ground cumin;
2 tablespoons coarsely ground black pepper;
1 tablespoon ground thyme in a jar and shake.

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