This sauce has a kick when first prepared. A little time in the refrigerator will soften the bite by allowing the flavors to meld and mellow a little. Find dry mustard on the spice aisle of the supermarket.

Nora Henshaw, Okemah, Oklahoma
Recipe by Southern Living May 2007

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Credit: Ralph Anderson; Styling: Lisa Powell Bailey

Recipe Summary test

prep:
5 mins
chill:
1 day
total:
1 day
Yield:
Makes about 2 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together first 5 ingredients. Add pepper to taste. Cover and chill at least 24 hours or up to 2 weeks.

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  • Mustard Pork Chops: Brush 1 cup No-Cook Mustard Sauce evenly over 4 (3/4-inch-thick) bone-in pork chops. Grill, covered with grill lid, over medium heat (300° to 350°) 6 to 7 minutes on each side or until a thermometer inserted in thickest portion registers 155°. Let stand 5 minutes or until thermometer registers 160°. Makes 4 servings. Prep: 10 min., Grill: 14 min., Stand: 5 min.

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