My brother-in-law had left some pork blade steaks the last time they were here and I’m only just finding them in the back of the freezer. Oops! I decided to combine my honey mustard marinade with my root beer mustard and the result was delicious.
These were fairly thin, so I grilled directly over the coals. They came out juicy with a sweet but tangy glaze. Yum!
Honey Mustard Glaze
4 pork blade steaks or pork chops
1/2 cup honey
1/2 cup spicy brown mustard
1 cup root beer (I prefer Abita Root Beer as they sweeten with cane sugar not high fructose corn syrup)
2 tablespoons Worcestershire Sauce
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Mix all the marinade ingredients together in a bowl and whisk to combine. Set aside ⅓ cup of the mixture to glaze the pork once on the grill. Pour the rest in a zip top bag and put in the pork steaks or chops. Place in the refrigerator for at least 2 hours.
Grill on a 350 degree direct fire grill for 7-10 minutes on each side or internal temperature is 145 degrees F. Baste with reserved sauce when you flip over the steaks.
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