Sweet Tangy grilled balsamic mustard pork chops with brown sugar and Herbes De Provence

Only doing 2 of these last night was a huge error! The taste was incredibly delicious and the chops were oohhhh soooo juicy! Talk about one party in the mouth! WOW !! So I will go ahead and double this recipe for you, and even if there are only two of you, go ahead and make 4! You want will definitely have another round of these beauties for dinner again next night …if they last that long!

At least I had a particular taste in my head that I was looking for, so I played on the computer for over an hour looking at the marinade idea after the marinade idea, and nothing was even close to what I had in mind and taste for. So I gave up and decided to go out into the kitchen to play, and just go for it and come up with my own. And I am so glad i did and so very happy with the results! Next time, I plan ahead and marinate them overnight because these only had to bathe in the incredible wonder of only three hours. I might have to hit a warning label on them! “Eat with caution! Can lead to orgasmic reaction! "Ha! The "Herbal Essence" shampoo has nothing on these babies! These are definitely the sexiest pork chops I've ever had! And since they take so little time grill, and can marinate for hours for the night, they would also be perfect for entertaining! The grills from the sugar look spectacular and there's no secret to it! They just happen like magic! The hubs about flipped out when he saw them! I caught him hovering over them and smelling them a a little too close and had to chase him three times while I took care of the rest of the supper! Too sweet! Best compliment there is! 😉 I wanted these to be the shining star, so we had them simply with baked potatoes and a simple garden salad, and it was more than plenty. I never got a dinner place, they smelled too good and we simply wouldn't wait any longer! But I got a quick shot of them done …


… omg !!! I do not know? Check out the grill marks !! This is what is going to make YOU also looks like a Grilling Diva Rock Star !!! Get ready for the standing ovation and rounds of applause !! I can not imagine how fabulous a whole dish of these would look, can you ?! Can’t you just imagine them ?! I'm definitely going to have to do this for company. 😉 Most beautiful, easiest and best tasting pork chops I've ever had. Hands down. So excited to be able to share this so everyone can enjoy! And I hope you save this or print it and keep it handy! The Labor Day weekend is coming up and these would be one out of the park huge hit by the grill! So, fire up those barbecue and get out there and enjoy the last of the summer before it's over! Oh, and you might as well go ahead and pick up a party pack of chops, double or triple the marinade and invite neighbors, because believe me … if you create them … they will come! 😉 Have a beautiful day everyone! 🙂


Serves 4

4 large 1 ″ thick boned pork chops, approx. 2 1/2 lbs. , trim fat if desired

oil-soaked paper towel to wipe grill grates

For marinade:

1/2 cup mayonnaise

1/3 cup good quality aged sweet balsamic vinegar

1/3 cup of dark brown sugar

1/4 cup prepared table mustard, I just used French

2 tsp. spicy salt

2 tsp. Herbes De Provence

1/2 tsp. coarsely ground black pepper


Whisk marinade ingredients until well mixed in a small bowl or large glass measuring jug. Pour into large resold ziploc baggie of plastic.

Add chops, seal tightly closed, remove excess air, and lay flat with chops well coated in refrigerator overnight to marinate. Rotate several times before grilling. (Or marinate at least 3-4 hours if time is a factor.)

When it's time to grill, remove the chops and turn on the counter to cool off, and heat the grill to high heat. When the grill is very, very hot, open the lid and turn to medium-high, quickly wipe the grates off with a wick of vegetable or canola oil-soft paper towel using pliers, and place the chops on the hot grate. Don't touch it. Put the tops together with a bit of excess marinade and close the grill lid. Grill for about 5-6 minutes. (Throw in the rest of the marinade.) Turn, close the lid, lower the heat to medium, and continue to grill until slightly pink in the middle, approx. 7-8 minutes longer. Remove and let rest for 5 minutes so that the juices settle before serving.

* The marinade is so good that I now wonder if the leftovers could possibly be made into a sauce or kind of sauce, heated in a saucepan for a simmer, and a cornstarch sludge * added to get a little thicker… .hmmm… Food for thought! 😉

A "cornstarch slurry" is equal parts of cornstarch and cold water mixed well. If you would like to try this and I will next time I will start with 1 Tbl. every. Bring the marinade to a simmer in a small saucepan, slowly stir in the slurry and continue to simmer and stir 1-2 minutes. If it is not thick enough, repeat it. Can be nice to dip or a sauce for any kind of potatoes such as grilled, mashed, roast, grilled, etc. (* This can be easily done while chops rest after grilling.)

0 Compartir