Maple Mustard Pork Chops

1. 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.

2. 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.

3. 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.

4. 4

   The chops: place the pork chops in a baking dish and season generously on both sides with salt and pepper.

5. 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.

6. 6

   Drizzle the soy sauce over the chops, patting it onto the mustard with a fork to make a flavorful paste.

7. 7

   Place the maple syrup and oil in a small bowl and stir to mix.

8. 8

   Pour this mixture over the chops, turning to coat both sides, and let marinate in the refrigerator, covered, for 30 minutes.

9. 9

   Set up grill for direct grilling and preheat to high.

10. 10

    When ready to cook, brush and oil the grill grate; drain the marinade from the chops and discard the marinade.

11. 11

    Arrange the chops on the hot grate, placing them on a diagonal to the bars.

12. 12

    Grill the chops until cooked through, 4-6 minutes per side, depending on the thickness of the chops.

13. 13

    Rotate the chops a quarter turn after 2 minutes to create nice grill marks.

14. 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.

15. 15

    Transfer the grilled chops to a platter; let rest for 2 minutes.

16. 16

    Serve the chops with the Maple-Mustard Barbecue Sauce.

* Per serving · 4 servings · Values may vary.