Tequila Mustard Glazed Pork Chops

Recipe Note

Recipe FAQ

Can I use boneless pork chops instead of bone-in?

Yes — boneless chops work fine here. Bone-in chops have a slight edge in moisture retention because the bone slows heat transfer through the meat closest to it, which can mean a more evenly cooked result. Boneless chops cook slightly faster and are easier to eat. Either works with this brine and glaze; just be attentive to internal temperature since boneless chops can go from 140°F to 155°F quickly over direct heat.

What type of tequila works best in the glaze?

Blanco (silver) tequila — unaged, clean, with agave forward flavor that doesn't compete with the jalapeño honey mustard. Reposado (rested 2–12 months in oak) adds a light vanilla and caramel note that also works well. Avoid añejo or extra añejo for this application — the heavy oak and complexity gets lost against the bold mustard and caramelizes unevenly on the grill. You only need 1 oz, so a bottle goes a long way across multiple cooks.

How long should I brine and what happens if I go longer?

2–4 hours is the target window. The Cattleman's Grill Butcher House Brine is a salt-based wet brine — within that window, salt and flavor penetrate into the meat and the proteins relax, producing a juicier, more evenly seasoned chop. Beyond 4 hours, the salt continues working and the exterior texture can become slightly mushy and over-salted, especially on a thinner chop. Don't brine overnight for this recipe. Set a timer.

When do I apply the glaze — before or during the cook?

During, not before. The direction calls for brushing the glaze on the top side after the first flip — so the glaze goes on mid-cook, not as a pre-marinade. Applied before the chop hits the grill, the sugars in the honey mustard burn before the meat is done. Applied after the first flip, the glaze caramelizes in the final 6 minutes of cook time and sets as a sticky, glossy exterior rather than burning.

Can I cook these indoors?

Indoor cooking rating: 4 out of 5 — Great in the kitchen, better on the grill. A cast iron grill pan on a high-heat burner replicates the crosshatch sear and produces good char marks. The glaze caramelizes identically indoors. What you lose is the live-fire char character and any ambient smoke from the grill. Everything else — the brine, the glaze application timing, the 145°F pull — translates directly.

Recipe Highlights

• Pat Dry After the Brine — Don't Skip It: After the 2–4 hour brine, removing the chops and patting them completely dry with paper towels is the step between a brined chop and a properly seared one. Wet surface meat steams on the grill rather than searing — you get gray, boiled exterior instead of char. The moisture from the brine has done its work inside the meat; the outside needs to be dry for contact heat to do its job.

   

• Grill Preheat and Temperature Matter — But Aren't Specified: The directions reference a "preheated grill" without specifying temperature or equipment. For crosshatch grill marks and a 12-minute total cook, aim for 450–500°F at the grate over direct heat. On the YS640s, that means direct over the firebox with the diffuser open. On a charcoal grill, a hot two-zone fire. The crosshatch rotation schedule — 3 minutes, rotate, 3 minutes, flip, glaze, 3 minutes, rotate — only works if the grill is consistently hot throughout.

   

• Brush Glaze Once, Not Multiple Times: The direction says to brush the glaze after flipping — one application on the top side while the bottom side finishes. Multiple glaze applications on pork chops at high heat causes the honey mustard sugars to build up and burn rather than caramelize. One coat, applied mid-cook, is the right amount. The side ramekin handles any additional glaze desire at the table.

   

• Rest 5 Minutes — The Temperature Will Rise: Pulling at 145°F and resting 5 minutes is the USDA-revised safe minimum for whole cuts of pork. During the rest, carry-over heat will bring the chop to approximately 148–150°F, which is juicy and slightly pink at the center. Cutting immediately after pulling vents the accumulated juices; resting lets them redistribute. Use a piece of foil tented loosely over the chops during the rest to retain warmth.

Recommended Recipes

• Grilled Pork Tenderloin with Mushroom Cream Sauce

• Pork Tenderloin & Grilled Chimichurri

• Barbecue Pork Tenderloin

• Tamarind Glazed Pork Ribs