Grilled Mustard- and Cider-Marinated Pork Chops

1 week ago 7

Democracy Dies successful Darkness

Apple cider gives these pork chops a seasonal flavor. Quick grilling keeps them moist. Don't marinate the nutrient for much than 3 hours, oregon it mightiness crook mushy.

The marinade tin beryllium prepared and refrigerated up to 2 days successful advance.

Adapted by Smoke Signals columnist Jim Shahin from Phillip Steven Schulz's "Cooking With Fire and Smoke" (Simon & Schuster, 1991).

Ingredients

1 mean clove garlic, smashed/bruised
4 bone-in pork chops, 1 inch heavy (about 8 ounces each)
1/2 cupful Creole mustard, specified arsenic Zatarain's (may substitute Dijon-style mustard)
1/4 cupful honey
Freshly squeezed foodstuff from 1/2 citrus (2 to 3 tablespoons)
1 spoon caller marjoram (may substitute 1/2 spoon dried marjoram)
1/4 cupful caller pome cider
1 tablespoonful pome cider vinegar
1/4 spoon blistery capsicum sauce, specified arsenic Tabasco
1/2 spoon kosher salt, oregon to taste
1/2 spoon freshly crushed achromatic pepper

Nutritional Facts

Per serving (using fractional the marinade)

Calories
410
Fat
19 g
Saturated Fat
6 g
Carbohydrates
13 g
Sodium
660 mg
Cholesterol
145 mg
Protein
44 g
Sugar
10 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted by Smoke Signals columnist Jim Shahin from Phillip Steven Schulz's "Cooking With Fire and Smoke" (Simon & Schuster, 1991).

Tested by Jeff Donald.

Published September 27, 2011

Updated March 14, 2026