#10DaysofTailgate: Chipotle Mustard Pork Chops

Pork chops quickly marinated in a spicy chipotle mustard sauce are an easy and yummy weeknight dinner option!

Chipotle Mustard Pork Chops | thepajamachef.com #10DaysofTailgate

We’re in the homestretch of #10DaysofTailgate! This is my second to last recipe for this fabulous event! But you can still enter the giveaway…go here for more info asap!

#10DaysofTailgate Sponsors

I always forget about pork chops. It’s not that we don’t like pork. When we have company over or want a dinner with loads of leftovers, I don’t hesitate to make pulled pork or carnitas. Ben’s obsessed with bacon and sausage. [True story.] But pork chops seem to sit in our freezer for.eve.r. before I make something with them. And I’m not sure why. In my opinion, they’re easier to cook than a regular old chicken breast, and they feel fancier too. But as soon as I heard about one of the sponsors for #10DaysofTailgate I KNEW I was going to be making some pork chops, because one of our sponsors is El Diablo Hot & Spicy Mustard. And mustard pork chops are amazing!! These mustards come in all sorts of fun flavors like Mango, Smoky Chipotle, and Jalapeno. I’ve already used two–Mango in an aoili for sweet potato fries [yummm!] and the Smoky Chipotle for these pork chops. Another #10DaysofTailgate sponsor came in handy for this recipe too–ThermoWorks’ ThermoPop, a pocket digital thermometer. I didn’t have a good meat thermometer before this–just a cheapo from our wedding five years ago that didn’t really work–so I’m really excited to use this thermometer in my kitchen now. :) And it’s red too! Super cute. Anyways, these pork chops were so simple and so flavorful… just a mixture of spicy mustard, apple cider vinegar, and Thai basil. I grilled them indoors because it was getting dark but they can be grilled outside too obviously. If you can’t find El Diablo, any spicy mustard plus a tablespoon of chipotle peppers will do.

Chipotle Mustard Pork Chops | thepajamachef.com #10DaysofTailgate

Thanks to El Diablo for your delicious mustards–check ‘em out on Twitter, Facebook, and Instagram, and thank you to ThermoWorks for the fun red thermometer! They’re on Twitter and Facebook too. You can win products from both awesome companies in the giveaway. And hey, do you guys see what state my pork chop looks like??! If you say INDIANA you’re right! :) Happy Sunday!

three years ago: Butternut Squash Apple Soup
for years ago: Whole Wheat Pancakes

Chipotle Mustard Pork Chops

  • Servings: 4
  • Time: 60 minutes
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Ingredients:

Directions:

In a bowl, stir together mustard, vinegar, and Thai basil. Add pork to the bowl and combine to coat. Let rest for 40 minutes. If you prefer to do this in a plastic bag, that works too.

Grill until cooked through, about 4 minutes for me on my George Foreman grill. You can also grill these outdoors if you prefer.

Here’s what the rest of the team brought to the table today…
Starters
‘Da Bears in ‘Da Blankets by Sew You Think You Can Cook
Jalapeno Popper Deviled Eggs by Debbi Does Dinner Healthy
Philly Cheese Steak Eggrolls by Cooking In Stilettos
Ketchup & Mustard Glazed Meatballs by Culinary Adventures with Camilla
Duck Bacon, Pear, Brie Baked Wontons by A Kitchen Hoor’s Adventures
Mains
Buffalo Chicken Sliders by girlichef
Chipotle Ranch Chicken Wings by Cheese Curd In Paradise
White Chicken Chili by A Day in the Life on the Farm
Three Pepper Burgers by Eliot’s Eats
Chipotle Mustard Pork Chops by The Pajama Chef
Sides
Salads in Jars by OnTheMove-In the Galley

Disclosure: I received a complementary stash of mustard from El Diablo and a complementary Thermopop as part of my participation in #10DaysofTailgate. I was not compensated in any way–for my time, to create a recipe, or to publish positive comments. I was not required to use these products as part of my recipe. My opinions are my own.

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#10DaysofTailgate: Thai Beef Skewers

A Thai-inspired grilled beef skewer recipe that couldn’t be simpler but tastes amazing! So flavorful and exotic.

Thai Beef Skewers | thepajamachef.com #10DaysofTailgate

Welcome to #10DaysofTailgate! Camilla did a great job organizing this fun event, and we have 14 amazing giveaways for you guys! So check out the giveaway here. :) September is winding down, and so is #10DaysofTailgate and the giveaway so check it out now!

#10DaysofTailgate Sponsors

Whenever Ben and I grill–correction: whenever BEN grills and I watch–we pretty much always have the same thing: burgers. Burgers. Burgers. Delicious, but boring. We have some skewers that came with our grill tools but we’ve never used them. And we still haven’t even though we made skewers… because FireWire Grilling [check ‘em out on Twitter and Facebook too] sent me some cool flexible skewers as part of #10DaysofTailgate. Thank you SO much! They are so fun to use, and easy to grill with, even on a small grill like the one we have at our apartment complex. The tips stay cool if you keep them off the grill so they’re easier to remove.

Thai Beef Skewers | thepajamachef.com #10DaysofTailgate

These skewers were SO flavorful and tender. I marinated chunks of steak in a mixture of Thai basil, rice vinegar, fish sauce, and two herbs that Gourmet Garden sent as part of #10DaysofTailgate–lemongrass and chili pepper. This was my first time using those tubes of herbs and I have to say that they were super convenient, especially for something like lemongrass that you might not normally purchase. [If you want, check ‘em out on Twitter, Facebook, and Pinterest.] While fresh herbs are definitely my first choice for seasonings, I’ll definitely consider Gourmet Garden in future! For my skewers, I added bell peppers and onions to the beef but feel free to use whatever veggies you like. :) Next time I make these skewers I’d love to add fresh mango or pineapple AND use coconut milk in the marinade instead of water. I highly suggest YOU try those additions. :) Enjoy!

Thai Beef Skewers | thepajamachef.com #10DaysofTailgate

three years ago: Honey Mint Glazed Chicken
four years ago: Citrus Tilapia

Thai Beef Skewers

  • Servings: 4
  • Time: 4 hours 30 minutes
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Ingredients:

  •  1 1/2 cups Thai basil – can also substitute cilantro or Italian basil
  • 1/2 cup water
  • 1/4 cup oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon Lemongrass Paste from Gourmet Garden
  • 1 teaspoon Chili Pepper Paste from Gourmet Garden
  • 5-10 drops fish sauce
  • 3/4-1 pound steak, cut into 2 inch cubes
  • 1 green bell pepper, cut into 2 inch squares
  • 1/2 yellow bell pepper, cut into 2 inch squares
  • 1/2 red bell pepper, cut into 2 inch squares
  • 1/2 sweet or red onion, cut into large squares

Directions:

Combine basil, water, oil, vinegar, Lemongrass paste, Chili Pepper paste, and fish sauce in a large bowl. Use immersion blender to process until smooth. A regular blender or food processor would work as well. Add steak cubes to the mixture, stirring to fully submerge. Cover and refrigerate for 4 hours to marinate. After marination is complete, add steak to skewers along with bell peppers and onions. Grill over indirect heat to desired doneness, about 15-20 minutes on a charcoal grill.

If you don’t have a grill, you can try baking the skewers on a rimmed baking sheet at 375 degrees F for 20-30 minutes, turning every 5 minutes. Just follow proper safety precautions such as soaking wooden skewers for 24 hours to prevent the risk of fire. I have not tried baking these, but there are lots of tutorials online on this subject.

Here’s what everyone brought to the table today…
Starters
Chicken Bacon Ranch Taquitos by Things I Make (for Dinner)
Cherry Chipotle Glazed Wings by A Day in the Life on the Farm
Firewired Pancetta-Wrapped Seafood by Culinary Adventures with Camilla
Mains
Maize and Blue Chicken Salad by Sew You Think You Can Cook
Savory Duck Handpies by The Not So Cheesy Kitchen
Smokey Red Lentil Chili by Debbi Does Dinner Healthy
Thai Beef Skewers by The Pajama Chef
Sips
Dips
Kicked up Spinach Dip by Miss Laura’s Kitchen
Pizza Dip by Making Miracles
Sweets
Peanut Butter & Chocolate Hard Pretzels by The Spiffy Cookie

Disclosure: I received a complementary set of flexible grilling skewers from Firefire and complementary herbs from Gourmet Garden Herbs and Spices as part of my participation in #10DaysofTailgate. I was not compensated in any way–for my time, to create a recipe, or to publish positive comments. I was not required to use these products as part of my recipe. My opinions are my own.