Grilled Honey Mustard Pork Chops

A hand drizzles honey mustard sauce onto a grilled chicken breast, served with mashed potatoes and green beans on a white plate.

5 from 2 votes

Grilled Honey Mustard Pork Chops

🍯🐷 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! Stovetop directions are also provided below.

Prep Time3 10

Cook Time10

Marinating Time30

Course: 30-Minute Meals, Dinner

Cuisine: American, Pork

Diet: Gluten Free

Keyword: grilled honey mustard pork chops, honey Dijon pork chops, honey mustard pork chops on the grill

Servings:

Calories: 448cal

Equipment

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

Stovetop Instructions: Marinate pork chops as directed above. Makes the glaze as directed. Preheat a cast iron skillet or heavy bottomed skillet over medium-high heat, add a bit of olive oil or avocado oil, add the pork chops to the skillet (discard the marinade), and cook the first side for about 5 minutes, flip, baste with glaze, cook the second side for about 5 minutes, and baste with the glaze a final time on each side. Cook until the internal temp is 145F, rest, garnish, slice, and serve.

Nutrition Stats: The calories and carbs are likely artificially elevated because of the marinade, and some is discarded. Likewise, you won't likely consume every last drop of the glaze/sauce.

Storage: Extra pork chops will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Store extra sauce separately, or just pour it over the leftover chops before you place it all in an airtight container. Reheat leftovers in the microwave for about 30 seconds, or as desired.

Nutrition