Loading...
Loading...
This brines the pork chops briefly in a simple saltwater solution before grilling, a step that helps this naturally lean cut stay juicy over direct heat instead of drying out and turning tough. Brushing the honey mustard glaze on only during the final few minutes of grilling keeps its sugars from burning before the chops finish cooking through.
Prep Time
40 min
Per serving
300kcal
Calories
32g
Protein
12g
Carbs
14g
Fat
Cook Time
12 min
Servings
4 people
Difficulty
easy
11g
Sugar
Follow step-by-step with voice guidance.
In a bowl, dissolve the salt in the water to make a simple brine.
Submerge the pork chops in the brine and refrigerate for 30 minutes.
Remove the chops from the brine, pat dry, and season with black pepper.
In a small bowl, whisk together the Dijon mustard, honey, and a drizzle of olive oil to make the glaze.
Preheat the grill to medium high heat.
Grill the pork chops for 4 to 5 minutes per side, until nearly cooked through.
Brush generously with the honey mustard glaze during the last 2 minutes of grilling on each side.
Remove from the grill once a thermometer reads 63°C (145°F) in the thickest part.
Let rest for 5 minutes before serving.
Brine the Chops Briefly First: Even a short 30 minute soak in saltwater helps this naturally lean cut stay juicy on the grill instead of drying out. Add the Glaze Late in Cooking: Brushing it on during just the final few minutes keeps the honey's sugars from burning before the chops finish cooking through. Use a Thermometer to Check Doneness: Pork chops can dry out quickly if overcooked, so pull them at 63°C or 145°F for the juiciest result.
A brief brine helps pork chops, which are naturally lean and prone to drying out, retain more moisture on the grill, resulting in a juicier finished chop.
0 reviews • 0.0 / 5 Average Rating
No reviews yet. Be the first to review this recipe!
More Like This
This forms a shallow dimple in the center of each raw patty before grilling, a trick that counteracts the way ground beef naturally puffs up in the middle as it cooks, resulting in a flat burger instead of a dome shaped one. Handling the beef as little as possible while shaping the patties is what keeps the burgers tender rather than dense and tightly packed.
This keeps the marinating time brief, since shrimp is delicate enough that a strongly acidic lemon marinade can start to cure and toughen its texture if left too long, unlike heartier cuts of meat. Threading the shrimp onto skewers in a tight C-shape, rather than straight through, is what keeps them from spinning uncontrollably when you try to flip them on the grill.
This keeps the marinating time short compared to a tandoori chicken recipe, since fish is far more delicate and can start to break down in texture if left in an acidic, spiced yogurt marinade for too long. Oiling the grill grates well before adding the fish is what keeps its tender flesh from sticking and tearing apart when it comes time to flip.
This uses cream and processed cheese in the marinade, the defining ingredients that give malai boti its name, since malai literally means cream and is what sets this dish apart from a standard tandoori chicken by making it noticeably richer and milder in heat. Green chilies blended right into the marinade, rather than dried spices alone, keep the heat fresh and vibrant instead of dusty.