Maple and Mustard, sweet and tangy, they go together well.
I have used the BBQ sauce for other dishes in the past most notably my savory rosemary waffles. It is a versatile sauce that could be used with many things. These pork are where I first discovered them.
This is yet another recipe from BBQ USA that I absolutely love.
I made it most recently with some incredible pork chops from Stones Throw Farm
For the pork you will need
4 Pork chops (1/2 - 3/4 inch thick)
3 Tbsp mustard powder
3 Tbsp Soy Sauce
1/2 Cup maple syrup (Grade B or Dark is best)
3 Tbsp vegetable oil.
Put the chops in a baking dish and season with salt and pepper. Sprinkle on the mustard powder, about 1 tsp per side. Rub the dry ingredients into the pork with your fingers, then drizzle on the soy sauce and work it into the pork until it forms a paste. Whisk together the oil and maple syrup and then pour it over the pork, turning to coat. Let the pork marinate for at least 30 minutes, longer is fine. Grill the pork chops over medium heat, you don't want to have the grill too hot otherwise the maple syrup will burn.
Grill the pork 6-7 minutes per side until it reaches an internal temperature of 165. Let th epork rest for 5 minutes and served with the maple mustard BBQ Sauce
You will need
1 Tbsp Butter
2 slices bacon cut into 1/4 inch slivers (replaced with pancetta today)
1 small onion finely chopped ( about 3/4 cup)
1 clove garlic minced
1 Tbsp tomato paste
3/4 cup maple syrup (grade b if you can find it)
6 Tbsp Dijon mustard
2 Tbsp apple cider vinegar
kosher salt and black pepper to taste.
Melt the butter in a saucepan and add the onion garlic and bacon. Saute until the bacon is crispy then add the tomato paste. Stir for a minute or two then add the mustard, syrup and vinegar. Bring to a boil then reduce hit to low and simmer 10- 12 minutes. Add salt and pepper to taste. You can serve it hot or at room temp