I’m really pretty much a creature of habit, especially on days when I just want to throw together something easy that will please everyone. Pulling out the same basic combination of ingredients is comfortably familiar but I try to at least peak over the edge of the rut, even if I don’t escape it entirely. This combo is based on this Pork Tenderloin recipe but we grilled pork chops instead. I have a feeling this grilling glaze would work well with chicken too.
- Boneless Pork Chops or Chicken Breasts
- Dijon Mustard
- Balsamic Vinegar
- Granulated Garlic
- Black Pepper
- Thyme, a few fresh sprigs or the dry equivalent
Start with about 1/3 cup of mustard.Squeeze in 2 or 3 tablespoons of honey.Add a bit of granulated garlic and black pepper.Add a tablespoon or so of balsamic vinegar.Strip the thyme from the stems.Stir it all together. Taste it and adjust the flavor according to what tastes good.Spoon the glaze over the meat as you grill it. Save a little sauce for the table if you like.Garnish with thyme sprigs and serve it up, passing the extra glaze alongside.