These Tequila Mustard Glazed Pork Chops, are a delightful fusion of smoky, sweet, and tangy flavors. This recipe combines thick-cut pork chops brined for juiciness, then glazed with a zesty blend of Big Rick's Jalapeño Honey Mustard and tequila, creating a mouthwatering main course that's perfect for any occasion
Tequila Mustard Glazed Pork Chops
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
10 minutes
Cook Time
12 minutes
Calories
394
Whether you're hosting a backyard barbecue or seeking a weeknight dinner with a twist, these pork chops deliver a harmonious balance of heat and sweetness. The brining process ensures tender, flavorful meat, while the glaze adds a vibrant finish that will impress your guests and satisfy your taste buds.
Ingredients
-
4 thick-cut pork chops (bone-in or boneless)
-
4 oz Cattleman's Grill Butcher House Brine (1/4 of the bag)
-
1 quart cold water
-
1 cup Big Rick's Jalapeño Honey Mustard (you will use about 5 oz for 4 pork chops)
- 1 oz Tequila
Directions
Brine the Pork Chops:
- In a large brining bag or container, dissolve 4 oz of Cattleman's Grill Butcher House Brine in 1 quart of cold water.
- Submerge the pork chops in the brine solution.
- Refrigerate and let them soak for 2 to 4 hours.
Prepare the Glaze:
In a bowl, mix together 5 oz of Big Rick's Jalapeño Honey Mustard with 1 oz of tequila until well combined.
Grill the Pork Chops:
- Remove the pork chops from the brine and pat them dry with paper towels.
- Place the chops on the preheated grill.
- After about 3 minutes, rotate each chop 45 degrees to create crosshatch grill marks.
- Flip the chops and brush the top side with the tequila mustard glaze.
- After another 3 minutes, rotate 45 degrees again for crosshatch marks.
Continue grilling until the internal temperature reaches 145°F.
Rest and Serve:
- Remove the pork chops from the grill and let them rest for about 5 minutes; the internal temperature will continue to rise slightly.
- Serve with a ramekin of Big Rick's Jalapeño Honey Mustard sauce on the side.
Recipe Note
What You'll Love About This Recipe
Juicy and Flavorful: Brining the pork chops ensures they remain moist and flavorful throughout the grilling process.
Sweet and Spicy Glaze: The combination of jalapeño honey mustard and tequila creates a unique glaze that balances sweetness with a hint of heat.
Impressive Presentation: Crosshatch grill marks and a glossy glaze make these pork chops visually appealing, perfect for entertaining guests.
FAQ: Tequila Mustard Glazed Pork Chops
Q: Can I use boneless pork chops instead of bone-in?
Yes, boneless pork chops can be used; however, bone-in chops tend to retain more moisture and flavor during grilling.
Q: What type of tequila is best for the glaze?
A blanco or silver tequila is recommended for its clean, crisp flavor that complements the sweetness of the honey mustard.
Q: How long should I brine the pork chops?
Brine the pork chops for 2 to 4 hours to ensure optimal flavor and juiciness without over-salting the meat.
Q: Can I cook these indoors?
We rate these as a 4 out of 5. Great in the kitchen, better on the grill
Nutrition
Nutrition
- Serving Size
- 4 oz
- per serving
- Calories
- 394
- Carbs
- 24 grams
- Protein
- 18 grams
- Fat
- 20 grams
- Sodium
- 937 milligrams
