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1
Make the sauce: melt the butter in a saucepan over medium heat; add in bacon, onion, and garlic; cook until golden brown, 4-5 minutes; stir in tomato paste; cook for 1 minute.
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2
Stir in maple syrup, mustard, and vinegar; let the sauce simmer until thick and flavorful, about 10 minutes; taste for seasoning, add salt and pepper if needed, also more vinegar.
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3
You can serve the sauce hot or at room temperature; can be made up to 2 days ahead and refrigerated, covered; bring the sauce to room temperature before serving.
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4
The chops: place the pork chops in a baking dish and season generously on both sides with salt and pepper.
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5
Sprinkle the pork chops on both sides with the mustard powder, using about 1 teaspoon per side and rubbing it onto the meat with a fork or your fingertips.
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6
Drizzle the soy sauce over the chops, patting it onto the mustard with a fork to make a flavorful paste.
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7
Place the maple syrup and oil in a small bowl and stir to mix.
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8
Pour this mixture over the chops, turning to coat both sides, and let marinate in the refrigerator, covered, for 30 minutes.
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9
Set up grill for direct grilling and preheat to high.
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10
When ready to cook, brush and oil the grill grate; drain the marinade from the chops and discard the marinade.
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11
Arrange the chops on the hot grate, placing them on a diagonal to the bars.
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12
Grill the chops until cooked through, 4-6 minutes per side, depending on the thickness of the chops.
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13
Rotate the chops a quarter turn after 2 minutes to create nice grill marks.
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14
When ready to turn, the chops will be nicely browned on the bottom; test for doneness with instant-read thermometer side-ways into a chop; internal temp should be about 160u00b0.
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15
Transfer the grilled chops to a platter; let rest for 2 minutes.
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16
Serve the chops with the Maple-Mustard Barbecue Sauce.
