I have a theory that pork chops are the most misunderstood protein in the average kitchen – they’re either cooked to hockey puck consistency or underseasoned to the point of sadness. This Maple & Mustard Herb Rub is my personal crusade against bland pork! 

The combination of sweet maple with tangy mustard creates this perfect balance that seems to have been designed specifically for pork. The tradition of pairing pork with sweet and tangy flavors goes back centuries across multiple cultures – think about apple sauce with pork chops or the honey glaze on a holiday ham. This Maple & Mustard Herb Rub just takes that classic pairing and kicks it up about twelve notches! If you don’t have mustard powder, you can substitute a tablespoon of prepared Dijon mustard mixed with the other dry ingredients – slightly different texture but equally delicious results.

Maple & Mustard Herb Rub for Pork Chops

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Sweet-tangy Maple & Mustard Herb Rub creates a caramelized exterior on pork, balancing the natural richness with warm maple depth and mustard’s sharp bite.

• Author: Amanda MacArthur
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 4oz 1x
• Category: Sides & Sauces

Ingredients

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• 3 tablespoons dried maple sugar (or brown sugar)
• 2 tablespoons mustard powder
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary (crushed)
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried sage
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves

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Instructions

1. Mix together then store in a 4oz jar

Notes

• Serving size: 1-2 tablespoons per pound of pork

This blend was created for pork chops, and honestly, that’s where it truly shines. For best results, apply generously to both sides of the chops and let them hang out in the fridge for at least 30 minutes (though a few hours is even better) before grilling. The sugar in the blend helps create the most amazing caramelized crust when you cook them. Just be careful not to use super high heat or the sugar can burn – medium heat on the grill or in a cast iron pan is perfect.

Beyond pork chops, this blend works wonders on pork tenderloin, and I’ve even used it on chicken thighs with spectacularly delicious results. Want to get really wild? Try it on roasted sweet potatoes or butternut squash – the maple-mustard combo pairs beautifully with their natural sweetness. I like to serve maple-mustard pork with something simple on the side – roasted Brussels sprouts or a crisp apple slaw that echoes those sweet-tangy notes.

Did this Maple & Mustard Herb Rub onvert you to the church of perfectly seasoned pork chops? Or have you found another amazing use for this sweet-savory magic dust? Share your success stories in the comments – especially if it won over a picky eater in your household!