Pro Tips
**Chef's Tips & Troubleshooting:**
- Brush the grill grates with oil before cooking to prevent the meat from sticking.
- Let grilled meat rest for 3-5 minutes after cooking so the juices redistribute evenly.
- Baste the meat with oil or marinade while grilling to keep it moist and flavorful.
- For crispy fried pork, do a double-fry — first at 325°F to cook through, then at 375°F to crisp.
Cooking Tips
Let the meat rest at room temperature for 15–20 minutes before grilling so it cooks evenly from edge to center. Baste the marinade on during the last few minutes of grilling — applying it too early can char the sugars and create bitter flavors. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Grilled Dijon Pork Chops
Bone in pork chops are brined, marinated in Dijon mustard and Worcestershire sauce, then grilled until juicy and flavorful. Serve with rice, vegetables, or your favorite side.
Instructions
- Make the brine by combining 2 cups water, 1/4 cup brown sugar, and 1/4 cup coarse sea salt in a bowl. Microwave for 2 minutes, then stir until the sugar and salt dissolve completely.
- Pour in the hot brine into a separate bowl with 2 cups of ice cubes. Stir until the brine cools down completely.
- Add the pork chops to the cooled brine and let them soak for 20 minutes. Remove the pork chops from the brine, rinse them under running water, and pat them dry with paper towels. Set them aside.
- Make the marinade by combining 1/4 cup Dijon mustard, 1/2 cup Worcestershire sauce, 2 teaspoons brown sugar, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper in a bowl. Stir until everything is well blended.
- Place the pork chops in a resealable freezer bag, then pour in the marinade. Seal the bag and gently massage to coat the pork chops. Marinate for 2 hours.
- Heat the grill over medium-high heat. Grill each side of the pork chops for 4 to 6 minutes, or until the internal temperature reaches 145°F. Do not overcook because pork chops can dry out quickly.
- Transfer the grilled pork chops to a serving plate. Serve with rice, vegetables, or your favorite side dish.
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Pro Tips & Troubleshooting
- Brush the grill grates with oil before cooking to prevent the meat from sticking.
- Let grilled meat rest for 3-5 minutes after cooking so the juices redistribute evenly.
- Baste the meat with oil or marinade while grilling to keep it moist and flavorful.
- For crispy fried pork, do a double-fry — first at 325°F to cook through, then at 375°F to crisp.
Cooking Tips
Baste the marinade on during the last few minutes of grilling — applying it too early can char the sugars and create bitter flavors.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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