🍯🐷 Grilled Honey Mustard Pork Chops are SO juicy and tender thanks to a Dijon mustard and honey marinade. And a brown sugar and grainy mustard sauce is the perfect finishing touch to glaze these EASY pork chops that are sure to become your new favorite weeknight pork chop recipe! Naturally gluten-free and high protein! Stovetop directions are also provided.
Easy Grilled Honey Mustard Pork Chops Recipe
- A simple marinade made with Dijon mustard, honey, soy sauce, and garlic enhances the natural flavors of the pork chops without overwhelming the meat so you end up with just the best pork chops.
- Because I’m all about sauces – the saucier the better – I made a quick finishing sauce to glaze the pork chops with honey, brown sugar, grainy mustard, apple cider vinegar and a bit of cornstarch to thicken it. Check out my Honey Garlic Pork Chops if you’re a sauce person!
- You could technically make the pork chops without this glaze, but they won’t have as much rich flavor and may be a bit drier since the glaze helps seal in not only flavor but moisture, too.
- If you don’t want to grill these chops, you can easily cook them in a skillet on the stovetop in about 10 minutes. Specifics provided in the recipe card below.
Ingredients in Honey Dijon Pork Chop Recipe
Marinade: Dijon mustard (do not use yellow mustard!), honey, soy sauce (I like regular but reduced sodium is fine), minced garlic, salt, pepper.
Pork Chops: I used thick-cut boneless pork chops. You can use pork chops with a bone, noting bone-in pork chops will take a bit longer to cook through. I like a nice, thick pork chop when I’m grilling because it’s extra insurance against dry meat. You could likely also use pork tenderloin but I haven’t tested it so you’ll need to experiment with cooking times on your own.
Glaze/Honey Mustard Sauce: Apple cider vinegar, cornstarch (thickens the sauce, don’t omit it), honey, brown sugar, whole grain mustard (sub with the Dijon used in the marindade if desired or spicy brown mustard), garlic powder, kosher salt, pepper.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How To Make Honey Mustard Pork Chops on a Grill
- Marinade: To a large ziptop bag or bowl, add all marinade ingredients, add the pork chops, seal the bag or toss around in the bowl to evenly coat the chops. Marinade for at least 30-60 minutes, or up to 8 hours in the fridge.
- Preheat: Preheat the grill to medium-high heat and take the pork chops out of the fridge so they’re not overly cold going onto the grilll.
- Glaze: To a medium saucepan, add the ACV and cornstarch and stir to dissolve. Then add the remaining glaze ingredients, turn the heat to medium, and whisk nearly continuously for about 5 minutes, or until the sauce has thickened. Set aside half the glaze and use the other half for basting.
- Grilling: Place the pork on the grill, cook for about 5 minutes, flip, brush with some of the glaze, and cook for another 5 minutes or until the internal temp reaches 145F measured with a digital thermometer.
- Rest, Garnish, Serve: Rest the meat for about 5 minutes so the juices seal in before garnishing with fresh parsley (or other fresh herbs such as basil, cilantro, etc.) slice, and serve with the remaining honey mustard glaze.
Note: Scroll down to the recipe card section of the post for step-by-step photos and process shots of the cooking process.
what to serve with pork chops
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Grilled Honey Mustard Pork Chops
Ingredients
Marinade
- 3 tablespoons Dijon mustard, (grainy mustard may be substituted, do not use yellow mustard)
- 2 tablespoons honey
- 1 tablespoon soy sauce, (I use regular but reduced sodium may be substituted)
- 2 to 3 cloves garlic, finely minced
- 1 teaspoon salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- 4 pork chops, (I use boneless thick cut chops, about 1-inch thick; bone-in chops may be used noting they'll take a bit longer to cook through)
Glaze/Sauce
- 2 tablespoons apple cider vinegar
- 1 teaspoon cornstarch
- ½ cup honey
- ¼ cup light brown sugar, or to taste (use a bit less for a less sweet glaze)
- 3 tablespoons grainy mustard, (also known as whole grain mustard; Dijon mustard may be substituted, do not use yellow mustard)
- ½ teaspoon garlic powder, or to taste
- ½ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
Garnish, optional
- Fresh parsley, finely minced, (fresh basil, fresh cilantro, or another fresh herb may be substituted)
Instructions
- Marinade: To a large ziptop bag or bowl, add all the marindade ingredients, add the pork, seal bag, and squish around the contents and evenly coat the pork, or toss and flip well in the bowl. Allow the pork chops to marinade at least 30-60 minutes, or up to 8 hours, in the fridge. The longer the better.
- Preheat and Remove: Preheat your grill to medium-high heat, lightly oil the grates, and remove the pork chops from the fridge. Tip – Placing fridge-cold proteins on the grill may result in uneven cooking so always better to let it come up to room temp a bit.
- Glaze/Sauce: To a medium saucepan, add the apple cider vinegar, cornstarch, and stir to dissolve. Add the honey, brown sugar, mustard, garlic powder, salt, pepper, turn the heat to medium, and whisk nearly continuously until the mixture reaches a simmer, then reduce the heat to medium-low or low, and allow it to simmer for a few minutes until thickened slightly. Tip – All sauces will appear less thick when in a saucepan and over the stove's heat. When they cool, they'll thicken up more noticeably. Remove about half the sauce in a small bowl to use for basting while grilling and set the remaining half aside for serving.
- Grilling: Place the pork chops on the grill and grill for about 5 minutes. Discard the leftover marindade. Flip the chops over, baste the cooked side with the sauce, and grill another 5 minutes, or until the pork chops reach an internal temperature of 145F. Baste once more right before taking off the grill.
- Resting and Garnishing: Remove from the grill and let rest for about 5 minutes before optionally garnishing with fresh herbs.
- Serving: Serve the pork chops with the remaining glaze/sauce that you set aside, as desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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