With this year’s Grillin’ On the Bay happening tomorrow, and warm weather appearing after what was a pleasantly mild winter, we’ve had the outdoor culinary arts on our beans here in the Bensonhurst Kitchen.
One of our favorite things to do at this time of year is show fellow apartment dwellers how – in lieu of outdoor space – many grilling and smoking techniques can be replicated or modified in the not-so-great indoors.
For a talented cook like Colleen, working with what’s available is actually a great way to showcase her highly adaptable skills – plus it illustrates to our readers how a little ingenuity can go a long way.
Mustard just seems to go with pork, which is why we decided to accompany our swine with a warm bacon-mustard barbecue sauce, that also happens to double as a nifty salad dressing.
Colleen’s Grilled Pork Chops With Mustard Barbecue Sauce
2 slices bacon chopped
1 medium onion diced
1/2 cup yellow mustard
6 tablespoons honey
3 tablespoons ketchup
2 tablespoons apple cider vinegar
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
4 boneless thick cut pork chops
1 tablespoon light brown sugar
1 tablespoon paprika
2 teaspoons chili powder
1 1/2 teaspoons garlic powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
Over high heat, in a medium saucepan cook bacon until almost crisp. Add
chopped onion and cook until onions are translucent, stir frequently.
In a bowl combine mustard, honey, ketchup, apple cider vinegar, chili
powder and cumin.
Add mustard mixture to bacon and onions, stir until thoroughly combined.
Reduce heat and simmer until slightly thick, stirring occasionally to keep
sauce from sticking to pan.
Heat a grill pan over high heat.
Combine brown sugar, paprika, chili powder, garlic powder, cumin, salt,
black pepper and cayenne pepper.
Rub sugar and spice mixture evenly over pork chops, both sides.
Using your favorite cooking spray grease the grill pan and place the pork
chops in pan, leaving a little space between them.
Cook pork chops for 10-12 minutes and then turn them over cooking for an
additional 10-12 minutes or until they are cooked through.
Allow cooked pork chops to rest 5-10 minutes.
Slice and serve with mustard barbecue sauce.
TIP: Need to shake up boring salads for the warm weather? The mustard barbecue sauce makes a great salad dressing! Double the recipe and top your favorite greens with sliced pork and a generous amount of mustard barbecue sauce.