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Grilled Iowa Pork Chops Dijonnaise

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Submitted by Rubylee4

Grilled pork chops Dijonnaise with a double-mustard rub and herb butter finish. Seared over hot charcoal then wrapped in foil with parsley-chive butter to steam through - juicy, never dry.

YIELD

6 servings

PREP

15 min

COOK

30 min

READY

45 min

Two mustards - Dijon and dry - ground together with butter into a paste that gets rubbed hard into the chops before they ever hit the grill. That’s the Dijonnaise part, and it builds a sharp, savory crust over the charcoal.

The real technique here is what happens after the initial sear. Each chop goes into foil with herb butter - softened butter worked with parsley, chives, and a squeeze of lemon - then sits back on the grill for 10 minutes. The butter melts into the meat while it finishes cooking, and what comes out is genuinely juicy in a way that straight-grilled pork chops rarely are.

You need a very hot charcoal fire for this. The directions are specific about that - low heat won’t give you the crust that makes the whole thing work.

Pro Tips

  • Make the herb butter ahead of time. Roll it in plastic wrap and refrigerate; it keeps for days and works on grilled fish or steak too.
  • Don’t skip the foil rest step. It’s tempting to serve straight off the grill but those 10 foil-wrapped minutes are doing real work.
  • If using thick-cut Iowa-style chops, pull toward the longer end of the sear time (6 minutes per side) before wrapping.

Ingredients

2 30
TABLESPOONS ML DIJON MUSTARD
1 5
TEASPOON ML DRY MUSTARD
1 5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
freshly ground
4 to 6
EACH PORK CHOP *
3 45
TABLESPOONS ML BUTTER
2 30
TABLESPOONS ML BUTTER
softened
1 15
TABLESPOON ML PARSLEY LEAVES
finely chopped
1 15
TABLESPOON ML CHIVE
finely chopped
½ 2.5
TEASPOON ML LEMON JUICE
1
X BLACK PEPPER
to taste *
1
X SALT
to taste *

Directions

Make a paste of the mustards, salt, and pepper and 2 tablespoons butter.

Rub this paste into the chops.

Grill the chops over a very hot charcoal fire for 4 to 6 minutes on each side.

Place each chop in tin foil and brush with the herb butter.

Wrap each chop and place on grill for 10 minutes.

Brush chops with herb butter and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 20g (0.7 oz)
Amount per Serving
Calories 89 99% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 519mg 22%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 7% Vitamin C 2%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 

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