The mustard I used on this was from a foursome I got from Trader Joe's--Blackcurrant Mustard. I read one review that said these chops had no taste, so I decided that a sweeter mustard might work better. You can see the seeds in the mustard on the photo I took, so maybe a whole grain mustard works best. Otherwise, I followed the recipe as written. We enjoyed these pork chops. We rate it a 4 1/2! I've saved some of the reserved sauce for another recipe--maybe chicken. Thanks, Laura! This helped us start in the new year! Read More
This recipe is good but could be better! That spice rack sitting in the corner of your kitchen that you got from Aunt Betty 20 years ago as a wedding gift wasn't given as a show piece. Don't be afraid of those things called spices! They can dress up almost anything and this dish is certainly no exception to that rule. I added a little onion powder, garlic powder, tarragon and thyme for a savory and delicious addition that made these pork chops pop and I only marinaded it for 30 minutes. Imagine what how those chops would taste after sitting in all of that savory goodness overnight! Try it! Hopefully you'll agree and get creative shaking those pretty jars sitting in the corner of your kitchen taking up counter space! Read More
This recipe is good but could be better! That spice rack sitting in the corner of your kitchen that you got from Aunt Betty 20 years ago as a wedding gift wasn't given as a show piece. Don't be afraid of those things called spices! They can dress up almost anything and this dish is certainly no exception to that rule. I added a little onion powder, garlic powder, tarragon and thyme for a savory and delicious addition that made these pork chops pop and I only marinaded it for 30 minutes. Imagine what how those chops would taste after sitting in all of that savory goodness overnight! Try it! Hopefully you'll agree and get creative shaking those pretty jars sitting in the corner of your kitchen taking up counter space! Read More
The mustard I used on this was from a foursome I got from Trader Joe's--Blackcurrant Mustard. I read one review that said these chops had no taste, so I decided that a sweeter mustard might work better. You can see the seeds in the mustard on the photo I took, so maybe a whole grain mustard works best. Otherwise, I followed the recipe as written. We enjoyed these pork chops. We rate it a 4 1/2! I've saved some of the reserved sauce for another recipe--maybe chicken. Thanks, Laura! This helped us start in the new year! Read More
Loads of flavor. I mixed the Dijon and sugar and set aside half to glaze then added the rest of the ingredients for the marinade. I let them soak overnight then dried on a rack in the fridge for 5 hours. 4 minutes per side on a hot grill- a little glaze- and yum! Read More
10 stars!!! I used frozen apple juice concentrate straight from the carton. I eye balled the rest, added a splash of whiskey and reduced the whole thing by half. I am a poor planner so I used the sauce as a glaze. Fired up the grill and the boneless ribs were MONEY!! Laura, these were Fricken Tastic!! Thank You!!! Read More
This was very good. I did add hot sauce and some minced garlic. I think you should reserve some of the marinade to baste the pork with. That will truly make it flavourful. Great bbq recipe - thanks! Read More
Bought 1.25" thick fatty pork "steaks" with bone-in, marinated 24 hours, grilled low and long for 35 minutes and they were the best pork "chops" I have ever eaten! Doubled the sauce for my thick steaks. Used apple concentrate from the can, undiluted. The fat marbled in the thick steaks kept them nice and moist. My father is a pork chop enthusiast and was a bit unsure about grilling something so thick. Take your time, use a bit lower heat and you will end up with restaurant worthy meat, nicely carmelized and very juicy. Grill up onions and sweet apples on the side. Marinade was spot on delicious. Amazing flavor! Use good quality Dijon mustard. I do not understand the review about having no flavor, perhaps they used poor mustard and did not marinate overnight... Read More
Tasted nice........not a lot of the Dijon flavor at the recommended level--I'll add more next time. I used 1 tbl spoon less sugar and it was still kinda sweet. I'll make it again for sure but will tweek it a bit--I guess that is what cooking is all about. I say make it we liked it!! Read More
Fantastic recipe! I didn't have apple juice the first time I made it, so I used orange juice instead. I'm sure the apple juice is terrific, but I will continue using the orange juice! Read More
I followed this recipe to the letter & it had absolutely no taste. I saved some of the marinade for basting as we bbq'd them & they were moist but that was about it. Won't make again. Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This recipe is good but could be better! That spice rack sitting in the corner of your kitchen that you got from Aunt Betty 20 years ago as a wedding gift wasn't given as a show piece. Don't be afraid of those things called spices! They can dress up almost anything and this dish is certainly no exception to that rule. I added a little onion powder, garlic powder, tarragon and thyme for a savory and delicious addition that made these pork chops pop and I only marinaded it for 30 minutes. Imagine what how those chops would taste after sitting in all of that savory goodness overnight! Try it! Hopefully you'll agree and get creative shaking those pretty jars sitting in the corner of your kitchen taking up counter space!
The mustard I used on this was from a foursome I got from Trader Joe's--Blackcurrant Mustard. I read one review that said these chops had no taste, so I decided that a sweeter mustard might work better. You can see the seeds in the mustard on the photo I took, so maybe a whole grain mustard works best. Otherwise, I followed the recipe as written. We enjoyed these pork chops. We rate it a 4 1/2! I've saved some of the reserved sauce for another recipe--maybe chicken. Thanks, Laura! This helped us start in the new year!
Loads of flavor. I mixed the Dijon and sugar and set aside half to glaze then added the rest of the ingredients for the marinade. I let them soak overnight then dried on a rack in the fridge for 5 hours. 4 minutes per side on a hot grill- a little glaze- and yum!
10 stars!!! I used frozen apple juice concentrate straight from the carton. I eye balled the rest, added a splash of whiskey and reduced the whole thing by half. I am a poor planner so I used the sauce as a glaze. Fired up the grill and the boneless ribs were MONEY!! Laura, these were Fricken Tastic!! Thank You!!!
This was very good. I did add hot sauce and some minced garlic. I think you should reserve some of the marinade to baste the pork with. That will truly make it flavourful. Great bbq recipe - thanks!
Bought 1.25" thick fatty pork "steaks" with bone-in, marinated 24 hours, grilled low and long for 35 minutes and they were the best pork "chops" I have ever eaten! Doubled the sauce for my thick steaks. Used apple concentrate from the can, undiluted. The fat marbled in the thick steaks kept them nice and moist. My father is a pork chop enthusiast and was a bit unsure about grilling something so thick. Take your time, use a bit lower heat and you will end up with restaurant worthy meat, nicely carmelized and very juicy. Grill up onions and sweet apples on the side. Marinade was spot on delicious. Amazing flavor! Use good quality Dijon mustard. I do not understand the review about having no flavor, perhaps they used poor mustard and did not marinate overnight...
Tasted nice........not a lot of the Dijon flavor at the recommended level--I'll add more next time. I used 1 tbl spoon less sugar and it was still kinda sweet. I'll make it again for sure but will tweek it a bit--I guess that is what cooking is all about. I say make it we liked it!!
Fantastic recipe! I didn't have apple juice the first time I made it, so I used orange juice instead. I'm sure the apple juice is terrific, but I will continue using the orange juice!
I followed this recipe to the letter & it had absolutely no taste. I saved some of the marinade for basting as we bbq'd them & they were moist but that was about it. Won't make again.
