Pork chops on the grill - PineCreek Journal

Pork chops on the grill

Sunday, June 16, 2019 | 12:01 AM


Hamburgers and hot dogs on the grill create comfort and confidence, but when the grill comes out for pork chops, panic arises. But no worries, just follow these directions and your guests will think you are a true grill master. Marinating for 24 hours in a homemade rub creates part of the magic, but the meal is completed when coated with three types of mustard. Cooked on medium-high, basting every 10 minutes, this will become a summertime favorite.

Honey Mustard Dream Delight Pork Chops

(serves six)

¼ cup ground black pepper (can use less)

¼ cup ground cayenne pepper (can use less)

¼ cup garlic powder (can use less)

2 tablespoons paprika

¼ cup packed brown sugar

2 tablespoons chili powder

6 pork chops, thick cut

¼ cup prepared mustard

¼ cup prepared horseradish mustard

¼ cup prepared brown mustard

2 teaspoon prepared horseradish

¼ cup packed brown sugar

¼ cup honey

Combine the first six ingredients and rub on the pork chops. Cover the meat and refrigerate for 24 hours. Take the meat out 30-45 minutes before grilling. Lightly oil the grate on the grill and place on higher level from the flame. Combine yellow mustard and the next five ingredients. Mix well. Place the honey in a separate bowl. Cook on medium-high heat, turning and basting every 10 minutes with mustard mix until the pork reaches 160 degrees. This can take up to 45 minutes. For the last 15 minutes, bast with honey.

Todd’s Potatoes

(serves six to eight)

2 medium onions, finely chopped

½ cup (1 stick) butter

6 to 8 medium potatoes

8 ounces cream cheese

pinch garlic powder

1 cup heavy cream

2 eggs lightly beaten

dash pepper

Bake at 325 degrees for 1 ½-2 hours.

Butter a 2-quart casserole. Saute onions in butter, peel, quarter, boil and mash potatoes. While potatoes are hot, add cream cheese and a pinch of garlic powder. Beat on high. Add onions and butter then beat again. Add cream and beat, add eggs and blend thoroughly. Season with dash of pepper and serve.