Apple Mustard Pork Chops
Apple juice, mustard, and shallot create a flavorful and slightly sweet marinade for these pork chops. Great on the grill, or you could cook the chops on the stovetop or in the oven. Pair with a simple side salad, or a seasonal vegetable side, like this Braised Cabbage and Apples.
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- Prep time
- 6 hr
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- Cook time
- 20 min
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- Servings
- 4 Servings
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- Serving size
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1 chop
Ingredients
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pork chops (bone-in, about 1/2 inch thick)
- 4
- 4
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shallots (finely minced)
- 1
- 1
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garlic (finely minced)
- 2 clove
- 2 clove
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olive oil
- 2 tbsp
- 2 tbsp
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coarse Dijon mustard
- 2 tbsp
- 2 tbsp
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apple juice (no sugar added)
- 1/2 cup
- 1/2 cup
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fresh thyme (finely minced)
- 1 tsp
- 1 tsp
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black pepper
- 1/4 tsp
- 1/4 tsp
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salt
- 1/8 tsp
- 1/8 tsp
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Directions
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Trim the pork chops of excess fat.
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Add the rest of the ingredients to a large bowl or zip-top bag. Add the pork chops and turn to coat. Let the pork chops marinate for 6 to 8 hours or overnight in the refrigerator.
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Remove the pork chops from the marinade, and add the excess marinade to a small saucepan. Set the marinade aside.
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Coat a grill rack from an outdoor gas grill with cooking spray and set it 6 inches from the heat source. Preheat the grill to medium heat.
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Add the pork chops to the grill, and sear on each side for about 3 minutes. Then cover the grill and cook for about 15 minutes until the chops register 145 degrees on an instant-read thermometer. Remove the chops from the grill and let them rest for a few minutes (to retain the juices) before serving.
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Heat the excess marinade on medium-high heat for 2 minutes. Serve the heated marinade over the pork chops.
Reviews
Write a Review-
I am normally not a fan of porkchops as I find them too bland. This recipe has changed my mind. The marinade adds a wonderfully subtle flavor and moisture to the chops. I marinated six hours, turning occasionally, and we threw them on the grill, which is probably the best way to cook them. We heated the marinade to spoon over them. The chops were tender with a slightly sweet flavor. I served them with the recommended cabbage recipe and roasted asparagus (which can be done on the grill at the same time as the chops). Good recipe!
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We made ours on the gas grill outdoor and they were very tasty so I have a feeling making them in the oven isn't the best idea. I was going to try them tonight in the oven but maybe I should try them under the broiler in the oven rather than baking them because of your experience. I wish when they said you could do them in the oven they would have said whether they should be broiled rather than baked.
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I made this with 6 medium sized, bone-in pork chops. So I increased the ingredients in the marinade. I'm not sure if I made a mistake or if this was the intent but the flavoring of the chops is very subtle. It was not at all what I expected. And I did marinate the chops overnight, flipping them over every few hours or so to make sure all the chops were covered. Though the recipe called for the chops to be grilled, I baked them instead. Perhaps grilling them would have been better. If you use this marinade, don't expect a burst of flavor. I even used the marinade, as suggested, as a sauce over the chops. The meat was juicy and, as my husband said, "It's edible." I won't make this again.