Total Time
1hr 12mins
Prep 1 hr
Cook 12 mins

Steven Raichlen

Ingredients Nutrition


  1. Make the sauce: melt the butter in a saucepan over medium heat; add in bacon, onion, and garlic; cook until golden brown, 4-5 minutes; stir in tomato paste; cook for 1 minute.
  2. Stir in maple syrup, mustard, and vinegar; let the sauce simmer until thick and flavorful, about 10 minutes; taste for seasoning, add salt and pepper if needed, also more vinegar.
  3. You can serve the sauce hot or at room temperature; can be made up to 2 days ahead and refrigerated, covered; bring the sauce to room temperature before serving.
  4. The chops: place the pork chops in a baking dish and season generously on both sides with salt and pepper.
  5. Sprinkle the pork chops on both sides with the mustard powder, using about 1 teaspoon per side and rubbing it onto the meat with a fork or your fingertips.
  6. Drizzle the soy sauce over the chops, patting it onto the mustard with a fork to make a flavorful paste.
  7. Place the maple syrup and oil in a small bowl and stir to mix.
  8. Pour this mixture over the chops, turning to coat both sides, and let marinate in the refrigerator, covered, for 30 minutes.
  9. Set up grill for direct grilling and preheat to high.
  10. When ready to cook, brush and oil the grill grate; drain the marinade from the chops and discard the marinade.
  11. Arrange the chops on the hot grate, placing them on a diagonal to the bars.
  12. Grill the chops until cooked through, 4-6 minutes per side, depending on the thickness of the chops.
  13. Rotate the chops a quarter turn after 2 minutes to create nice grill marks.
  14. When ready to turn, the chops will be nicely browned on the bottom; test for doneness with instant-read thermometer side-ways into a chop; internal temp should be about 160°.
  15. Transfer the grilled chops to a platter; let rest for 2 minutes.
  16. Serve the chops with the Maple-Mustard Barbecue Sauce.