Mustard-Molasses Pork Chops
Posted: Sun Jul 15, 2018 1:15 pm
Taken from The Official John Wayne Way To Grill Cookbook
PROVISIONS
2/3 cup balsamic vinegar
2/3 cup molasses
2 large garlic cloves, minced (about 1 Tbsp)
1 ½ Tbsp finely chopped fresh rosemary (Note: we used fresh sprigs because they are easy to remove prior to step 4 below )
½ cup Dijon Mustard, divided
8 thick pork chops (about 4lbs)
2 Tbsp olive oil
1 tsp salt
1 tsp pepper
1 Tbsp butter
4 oz crumbled Gorgonzola (about 1 cup) – NOTE : I don't like Gorgonzola so we left it out
DIRECTIONS
1. Whisk vinegar, molasses, garlic,rosemary, and ¼ cup mustard in a bowl. Divide marinade in half between 2 large Ziploc bags, add chops, flip to thoroughly coat. Seal and chill for at least 2 hours, flipping chops occasionally. (NOTE: overnight would be just fine)
2. Preheat grill to medium high. (NOTE: we prefer indirect heat) Remove chops from marinade, shake off excess. Set aside marinade. Brush chops with oil. Sprinkle with salt and pepper.
3. Grill chops to just below desired level of doneness. Transfer to plate, loosely cover with foil and let stand.
4. Whisk remaining set-aside marinade and remaining ¼ cup mustard in a small sauce pan. (NOTE: if sprigs of rosemary were used, remove them) Bring to a boil over medium high heat stirring frequently, for about 4 minutes as the sauce thickens. Remove from heat and whisk in the butter until melted.
5. Use the marinade as pour over sauce or as a dip. (NOTE: don't skip this step, it really brings out the flavor) Sprinkle with Gorgonzola if desired.
COMMENTS
We really enjoyed this recipe and will fix it again soon
PROVISIONS
2/3 cup balsamic vinegar
2/3 cup molasses
2 large garlic cloves, minced (about 1 Tbsp)
1 ½ Tbsp finely chopped fresh rosemary (Note: we used fresh sprigs because they are easy to remove prior to step 4 below )
½ cup Dijon Mustard, divided
8 thick pork chops (about 4lbs)
2 Tbsp olive oil
1 tsp salt
1 tsp pepper
1 Tbsp butter
4 oz crumbled Gorgonzola (about 1 cup) – NOTE : I don't like Gorgonzola so we left it out
DIRECTIONS
1. Whisk vinegar, molasses, garlic,rosemary, and ¼ cup mustard in a bowl. Divide marinade in half between 2 large Ziploc bags, add chops, flip to thoroughly coat. Seal and chill for at least 2 hours, flipping chops occasionally. (NOTE: overnight would be just fine)
2. Preheat grill to medium high. (NOTE: we prefer indirect heat) Remove chops from marinade, shake off excess. Set aside marinade. Brush chops with oil. Sprinkle with salt and pepper.
3. Grill chops to just below desired level of doneness. Transfer to plate, loosely cover with foil and let stand.
4. Whisk remaining set-aside marinade and remaining ¼ cup mustard in a small sauce pan. (NOTE: if sprigs of rosemary were used, remove them) Bring to a boil over medium high heat stirring frequently, for about 4 minutes as the sauce thickens. Remove from heat and whisk in the butter until melted.
5. Use the marinade as pour over sauce or as a dip. (NOTE: don't skip this step, it really brings out the flavor) Sprinkle with Gorgonzola if desired.
COMMENTS
We really enjoyed this recipe and will fix it again soon
