I am a fan of mustard, but sometimes it is hard finding the perfect kind. My supermarket has an aisle full- sweet, spicy, tangy etc. With so many styles and brands, I usually go with what’s familiar. I was surprised when I found out how easy it is to make your own mustard. This recipe from Made With Love by Jackie B. for “Ballpark Beer Mustard” showed me how this can be done. This mustard adds flavor to sandwiches or anything else you desire. I will also share one of my mom’s own recipes that utilizes this mustard.
- 1/4 cup mustard powder (or dry mustard)
- 1/2 cup beer (Jackie B. uses Corona, but I’ve seen other mustard recipes use Dopplebocks. (TIP: use whatever beer you are in the mood for that day!)
- 2 tbsp. water
- 1 tsp. tumeric
- 1 egg
- 1 1/4 tsp. salt
- 1 tsp. corn starch
- 1/2 tsp. lemon juice (fressh squeezed or pre-made)
- Whisk together the mustard powder, beer, water and tumeric in a medium-sized bowl until smooth.
- Cover and refrigerate overnight.
- Simmer 1 inch of water in a saucepan and set aside.
- Add egg, salt, cornstarch, lemon juice and sugar to the cooled mustard mizture, whisking well to blend.
- Place bowl in the simmering water of the saucepan and whisk until the mustard thickens. (TIP: This process usually takes about 6 minutes.)
- Transfer mustard into a plastic “squirt” bottle or container of your choice.
- Regrigerate before serving.
I never liked pork chops because they always seem too dry. My mom has been baking these special porkchops since I was a kid, and they are the only kind that I would eat! The mustard helps keep the pork chops moist and tender. TIP: Use pork chops with the bone.
- Pork Chops (Bone-in)
- Homemade Beer Mustard
- Seasoned bread crumbs
- Preheat your over to 400° farenheight for electric stoves and 375° farenheight for gas stoves.
- Squirt some of your Homemade Beer Mustard into a medium-sized bowl.
- Pour some seasoned breadcrumbs into another medium-sized bowl.
- Sprinkle your porkchops with salt and pepper.
- Dip the chops in your mustard and coat evenly.
- Transfer your chop to the “bread crumb” bowl and coat evenly.
- Place the pork chops on a foil-lined pan and bake for about 45 – 60 minutes for electric stoves and 35 – 45 minutes for gas stoves.
- Flip the chops halfway through. (TIP: For a little extra crispiness, put your oven on broil for about 1-2 minutes for each side of your chops a few minutes before they are done.)