Grilled Pork Chops with Maple-Mustard Sauce

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Simple is good, sometimes. Simple is really good, this time, when Chris Douglass’s grilled pork chops get a maple-mustard makeover. Fire up the grill (before you put it away for the season) and give your standard chops a little panache with the straightforward brine and super easy dipping sauce (or glaze, if you prefer).


Servings: 4


  • 4 double-cut pork chops
  • 1 quart water
  • 1/4 cup salt
  • 2 tablespoons sugar
  • 1/2 cup whole grain mustard
  • 1/4 cup maple syrup
  • 1 onion, sliced (optional)
  • 1 zucchini, sliced (optional)
  • 1 pepper, sliced (optional)


  1. Combine the water, salt and sugar in a nonreactive pot or bowl and brine the chops for 6-8 hours in the refrigerator.
  2. Drain and dry chops on paper towels.  Preheat gas grill to medium heat and apply oil to prevent meat from sticking.  Grill chops to desired temperature (about 5 minutes on each side should achieve medium).
  3. Meanwhile, stir together the mustard and maple syrup in a small bowl to use as a dipping sauce or to be brushed over the chops at the final stage of cooking to give a slight glaze.
  4. If desired, grill onion, zucchini, and pepper to serve with chops.

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