Grilled Bacon Mustard Pork Chops Recipe

Grilled Pork Chops with Bacon Mustard Sauce
Submitted By: Taz


4 (1 ½ -2 inches thick) Center-Cut Bone-in Pork Chops
½ lb Bacon - chopped
1 medium Onion - chopped
1 ½ Cups Chicken Broth
2 cloves Fresh Garlic - minced

6 Tbs Dijon Mustard
¼ Cup Un-sweetened Apple Juice
¼ tsp Paprika
¼ tsp Kosher Salt
⅛ tsp Black Pepper
2-3 Tbs Honey - amount to taste

  1. Mix together the marinade ingredients until well combined - Transfer 2/3 of the mixture to a large zip-top bag (reserve remaining 1/3 of the marinade covered in refrigerator until later)
  2. Add the pork chops to the zip-top bag and massage until well coated - Squeeze out as much air as possible and seal the bag - Allow pork chops to marinade in the refrigerator for a minimum of 6 hours (over night for better results)
  3. After pork chops have marinated for desired time, remove them from the marinade and dispose of the bag and used marinade
  4. Preheat your grill to medium heat (350ºF) - Lightly oil grate
  5. Cook the pork chops over the hottest part of the grill for 3-5 minutes to a side until they develop a nice brown crust - remove from grill
  6. Place a large skillet over medium-high heat (you can do this right on the grill with a cast iron skillet if you wish) and add the bacon - Allow to cook until it just begins to brown (apx 7 minutes) - Remove from skillet and set aside
  7. Add onion to the skillet and sauté until softened (apx 5-7 minutes) - Add garlic (if using) and sauté for an additional 2 minutes
  8. Add the reserved marinade and allow to cook for about a minute
  9. Add chicken broth to the skillet and bring to a boil - Lightly scrape the bottom of the skillet with a spatula to deglaze and get all of the 'fond' up from the bottom of the skillet
  10. Add bacon back to the skillet - Place pork chops in skillet and reduce heat to medium-low (reduce to a simmer) and allow to cook (flipping once) until pork chops are cooked through (135ºF internal temperature) and sauce is thickened
  11. Remove from heat and allow to rest (loosely covered) for 10 minutes
  12. Serve hot drizzled with sauce alongside potato salad (I suggest German style [Northern or Southern] potato salad), grilled applesauce, and some grilled vegetables of your choice

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