#10DaysofTailgate: Chipotle Mustard Pork Chops

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

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!

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.

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
Print

Ingredients:

1/3 cup El Diablo Roasted Chipotle Hot & Spicy Mustard
3 tablespoons vinegar
1/2 cup Thai basil, chopped
4 pork chops – I used a thin cut since I was grilling indoors but use whatever you like, thicker is better outside

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

Saucy Maple Leaf Duck Sliders by Making Miracles

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.