Hickory Smoked Pork Chops with Maple-Mustard Glaze Recipe
Have you ever made a smoked pork chop on the grill? They are about as easy to cook as boiling pasta water. Simply heat your grill to medium/medium-low and warm your smoked chops for about 3 minutes on each side or until warmed through. Our Hickory Smoked Pork Chops are pre-cooked in the smokehouse, so you aren’t aiming to actually *cook* a smoked chop, just to heat it up gently, so as not to dry it out.
Make no mistake; grilled smoked pork chops are absolutely delicious on their own, but if you want to add a little sumthin’ extra special to your next smoked chop, try this sweet, tangy Maple-Dijon Mustard Glaze drizzled on top of each chop:
1 Tbsp Unsalted Butter
¼ C. Craig's Pure Wisconsin Maple Syrup
1 Tbsp. Dijon Mustard
Salt and pepper to taste (remember the smoked chops have salt already!)
Note: Add 1 TBSP. Brown Sugar is optional, if you like more sweetness, and can be added at the Maple Syrup and Dijon Mustard step.
In a small sauté pan, melt the butter over medium-low heat. Whisk in the Maple Syrup and the Dijon Mustard and turn the heat up to medium, allowing the mixture to come to a low simmer, whisking often. Simmer the mixture, while whisking, for 2-3 minutes, and then drizzle on top of your chops. So simple, so good!
If we’re picking sides for this dish, we would go with roasted Rosemary Sweet Potatoes and, in a perfect world, homemade cheddar biscuits…that’s a recipe for another day!
- Nolechek’s Meats