Mustard-Glazed Pork Chops
Pillsbury Good For You Copyright 2006
2 tablespoons packed brown sugar
1 teaspoon onion powder
¼ cup beer or ginger-ale I used Sierra Mist Free
2 tablespoons prepared yellow mustard
1 tablespoon canola or soybean oil
1 tablespoon soy sauce
6 boneless pork loin chops, ¾ inch thick
1. Heat gas or charcoal grill. In small bowl, mix brown sugar and onion powder. Stir in beer, mustard, oil, and soy sauce until well-blended.
2. When grill is heated, place pork chops on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 10 to 15 minutes, turning and brushing once or twice with mustard mixture, until pork is slightly pink in center and thermometer inserted in center of pork reads 160 degrees.
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These weren't bad but the 'glaze' only added minimal flavor. I put glaze in quotes because I don't consider these watery mixtures (same as in another Pillsbury recipe, Honey-Mustard Chicken)to be glazes. Glazes should be a bit viscous, leading to a sticky and/or shiny coating. Most of this mixture ended up on the bottom of my grill.
I had actually already mixed up a rub recipe to use on these chops but this recipe looked more appealing so that might have had in part in intensifying my disappointment in this recipe. I think using this mixture as a marinade would have made a world of difference.
I used my grill twice in one week - amazing. I really want to get this tank emptied before the big cookout since I don't want to run out of propane while cooking for 30 people. We have another tank on standby but I'd still rather that it not come down to that (changing it in the middle of our cookout).
I bought this cookbook online and it's a bit of a disappointment. Something about seeing the words 'fat-free' over and over that's a real turn-off. I can handle most lite products but 'fat-free' just doesn't make my mouth water. I'm sure I can get past this mental block eventually.
Another 'repeat recipe I made this week was the second version of Cheeseburger Macaroni. There wasn't a scrap left if that tells you anything. I used a cheddar blend this time (last time I used a mozzarella blend). That recipe is definitely a keeper.
Question of the Day: Do you have any special plans for Father's Day this weekend?
We're going to visit my parents tomorrow and it's going to be very hot and humid so I don't really want to cook or grill for Dad but they're babysitting my sister's dog and don't like to leave him alone so they probably won't want to go out for dinner. What a conundrum. I'll think of something.
ReplyDeleteMy plan was to bring DD and DH for miniature golf (if I can find a place), then either barbeque 'beer butt chicken' or bring them to Red Lobster - DH has to choose. He said he wants to decide Sunday. Seeing as I need to buy and brine the chickens in advance, he better tell me before that!
ReplyDeleteI just found your blog and wanted to let you know I LOVE it, and I'm inspired now to dust off each of my cookbooks one by one and try some new recipes. Everytime I buy one I think to myself that I will use ALL of the recipes because they sound so great, and I end up making my same-olds all the time. So thanks for the inspiration!
ReplyDeleteDespite the conundrum, I hope you enjoy the day tomorrow! :)
ReplyDeleteWe are doing a shrimp and lobster boil on Sunday. The recipe is from the September 2004 Everday Food Magazine.
I'll be making him brunch on Sunday and I think he's going to play golf on Saturday.Pretty low key.
ReplyDeleteLet's see...We're having brisket, home-made mashed potatoes, roasted asparagus, and something good for dessert. Then I'm sure Daddy will take the place of honor (his recliner) and keep all of us awake with his snoring during a nap! ;-)
ReplyDelete