Grilled Pork Chops with mustard sauce

These are some grilled pork chops that Jud made this week.  I did the sauce and the sides which include twice baked potatoes and corn and bean salad.  I have give the recipe for the bean salad, and it is one of my favorites. Black Bean and Corn Salsa








Ingredients for the Sauce:
3/4 cup brown mustard
1/4 cup rice wine vinegar
3 T. brown sugar
1 Tablespoon maple syrup
1Tablespoon apricot preserves
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
Whisk all ingredients in a small bowl and toward the end of the grilling of the pork chops baste with this sauce.  The more the better.  You might have some left to put on the table so people can add more to their pork chop.

Jud marinated the pork chops overnight in Italian Dressing.  Just buy the cheap stuff. Then grill the pork chops about 5 min. on each side on a very hot grill.

Honey, Mustard and Rosemary Pork Tenderloin

This came from Fine Fighter Fare Cookbook and is a collection of recipes by IFF Moody AFB in Valdosta, GA. I cooked my pork tenderloin in a cooking bag because I had it.  It made clean-up a snap and I always love that.





Printable Version

Ingredients:
3/4 cup beer (I used coke)
1/2 cup Dijon mustard
6 T. Honey (I used real maple syrup)
1/4 cup olive oil
2 Tablespoons fresh rosemary or 1 teaspoon dried
2 Tablespoons chopped garlic
2 lb. boneless pork tenderloin
1/2 cup whipping cream

Whisk the beer, mustard, honey, olive oil, rosemary, and garlic in a glass baking dish. Add pork and turn to coat. Let stand at room temperature for 1 hour or cover and refrigerate overnight, turning occasionally. Preheat oven to 350-375 degrees. Transfer pork to rack set in roasting pan; reserve marinade. Roast until thermometer inserted into center registers 150' or higher. Then let the pork stand for 15 minutes. Strain the marinade into a heavy saucepan. Use a strainer with the small wire holes so the garlic and rosemary don't get through.  Add the cream and boil until it is reduced to about 1 1/2 cups. Approximately 15 minutes. Slice pork; arrange on platter. Serve the sauce separately so that it can be passed and drizzled over the pork.