Mustard Glazed Pork Chops

Mustard Glazed Pork Chops

Recipe by: Cathy Roma of What Should I Make For...
Prep Time: 15 minutes
Cook Time: 8 minutes
Brining Time: 4 hours
Servings: 4


For Mustard Brine:

  • 2 cups water
  • 2 tbsp Maille Old Style Mustard
  • ¼ cup kosher salt
  • ¼ cup light brown sugar, packed
  • 4 cloves garlic, peeled and smashed
  • 6 sprigs fresh thyme
  • 2 cups ice cubes, heaping

For Mustard Glazed Grilled Pork Chops:

  • 4 bone-in pork chops, 1 inch thick (about 2 ½ lbs)
  • 1 tbsp extra virgin olive oil
  • 2 ½ tbsp Maille Old Style Mustard
  • ¼ cup light brown sugar, packed
  • 2 tbsp white wine vinegar
  • ½ tsp kosher salt,/li>
  • ¼ tsp black pepper


  1. Mustard Brine: Combine the water, Maille Old Style Mustard, salt, brown sugar, garlic, and thyme in a small saucepan. Heat over medium heat just until the sugar and salt are dissolved, stirring frequently. Remove from the heat and immediately stir in the ice. Allow the ice to melt and be sure the brine is fully cooled before pouring it over the chops.
  2. Mustard Glazed Grilled Pork Chops: Place the chops in a baking dish. Pour the cooled brine over the chops, being sure they are fully submerged. Cover and chill in the refrigerator for at least four hours (or up to 24 hours). Remove the chops from the brine and pat dry. Brush both sides of the chops with olive oil and let stand at room temperature while you preheat the grill and make the glaze. Heat the grill to med/high heat and whisk together all of the remaining ingredients in a small bowl. Place the chops on the grill and brush the tops with some of the glaze. Close the grill and cook for 3-4 mins. Flip the chops with tongs, and brush again with glaze. Close the lid and cook for about 2-3 mins. Turn once more, brush with remaining glaze, close the lid, and cook 1-2 mins. (Lower the flame if the chops begin to burn.) Remove the chops to a plate and cover with foil. Let them rest for about 5 mins before serving.
  3. Recipe Notes: Make sure that the brine is fully cooled before submerging the pork chops. If the brine is warm you run the risk of it cooking the pork chops. Dry off the chops well after removing them from the brine and allow them to sit at room temperature while you prep the glaze. Letting them warm up slightly promotes even cooking. Watch your heat/flame when you're brushing the glaze on the pork chops. You don't want it to burn and scorch the chops. Allowing the pork chops to rest for a few minutes after grilling allows the juices to redistribute and ensures a tender, juicy pork chop.