Maple-Mustard Glazed Pork Chops

1/4 cup brown sugar, lightly packed
1 tablespoon fresh ground black pepper
1/2 teaspoon salt
1 teaspoon onion powder
1 teaspoon paprika
4 (6 ounce) boneless pork chops
1/2 cup pure maple syrup
2 tablespoons spicy brown mustard (Grey Poupon’s new Hearty Spicy Brown Mustard)

1 Stir together the brown sugar, pepper, salt, onion powder, and paprika in a bowl. Coat the pork chops with this mixture on both sides. Cover and place in the refrigerator for 6 hours or overnight.
2 Place pork chops onto a slotted, two-piece pan.
3 Stir together the maple syrup and mustard.
4 Broil chops for 5 minutes, then turn over, and broil for another 5 minutes.
5 Brush the tops with the mustard glaze, and cook 1 minute.
6 Turn chops over, brush again and broil an additional minute, or until cooked to your desired degree of doneness.
7 Remove pork chops to serving plates and top with additional glaze, if desired.

Butterflied Chicken with Thyme, Lemon and Garlic

Recipe courtesy Bobby Flay


  • 1/2 cup canola oil
  • 2 tablespoons, plus 1 teaspoon finely chopped fresh garlic, salt made a paste
  • 2 tablespoons, plus 1 teaspoon finely chopped fresh thyme leaves
  • 2 tablespoons grated lemon zest
  • 1 tablespoon chopped onion
  • Pinch crushed red pepper flakes
  • 1 (3-pound) whole chicken, butterflied
  • Salt and freshly ground black pepper


Whisk together the oil, 2 tablespoons of the garlic, 2 tablespoons of the thyme, 1 tablespoon of the lemon zest and 1 tablespoon of onion in a large baking dish. Add the chicken and turn to coat in the oil. Cover and let marinate in the refrigerator for at least 2 hours and up to 8 hours.

Preheat the grill to medium. Remove the chicken from the marinade and season both sides with salt and pepper. Place the chicken on the grill, skin side down and slowly grill until the fat renders and the skin becomes golden brown and crisp, about 15 minutes. Turn the chicken over, close the cover and continue grilling until just cooked through, about 20 minutes longer. Remove from the grill, loosely tent with foil and let rest 10 minutes before cutting.

Mix together the remaining garlic, thyme and 1 tablespoon of lemon zest and sprinkle over the cut chicken.

Tuscan Lemon Chicken

2008, Barefoot Contessa, Back to Basics, All Rights Reserved


1 (3 1/2-pound) chicken, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved

Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.

When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.