Toledo-Inspired Grilled Pork Chops with Apple-Mustard Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender grilled pork chops brushed with a sweet and tangy apple-mustard glaze, celebrating the rich agricultural heritage of the Toledo region. This American-inspired pork recipe, ready in about 25 minutes, pairs bone-in pork chops, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill to medium-high heat (about 400°F). Pat dry 4 bone-in pork chops and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Brush both sides of the pork chops with 2 tbsp olive oil to prevent sticking.
  3. Step 3: In a small bowl, whisk together 1/4 cup apple cider, 3 tbsp Dijon mustard, 2 tbsp honey, 1 tbsp apple cider vinegar, and 1/2 tsp garlic powder to create the glaze.
  4. Step 4: Place pork chops on the grill and cook for 4-5 minutes per side, brushing the glaze generously over the chops after flipping.
  5. Step 5: Continue grilling and glazing for a total of 12 minutes or until internal temperature reaches 145°F and the glaze is caramelized and sticky.
  6. Step 6: Remove from grill and let rest for 5 minutes before serving.

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