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Maple mustard pork chops from Food & Wine Best of the Best, Volume 7 (2004): The Best Recipes from the 25 Best Cookbooks of the Year by Food & Wine Magazine

  • soy sauce
  • maple syrup
  • dry mustard
  • pork chops

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Notes about this recipe

  • wodtke on April 29, 2015

    Very tasty recipe. I made the Maple Mustard barbecue sauce as a dipping sauce as well, which was exceptional. As one doesn't actually eat all that much of it, it probably wasn't quite as unhealthy as would first appear. I had much thicker pork chops than specified (can't stand dried out meat), so I made a two-level fire, browned the chops directly over it, then covered and charcoal-roasted until 135 degrees. BTW, recipe says to cook to 160, but USDA has lowered safe temp to 145, and with resting, pork taken off my fire will reach 145.

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