Juicy Grilled Honey Mustard Glazed Pork Chops: This recipe is the no fail way to make succulent, tender chops every single time. Marinate for 30 minutes, grill and have them on the table in about 20 minutes.
Today’s Recipe for juicy grilled honey mustard pork chops came about after a conversation about how to grill boneless pork chops that weren’t dried out and tough.
Pork is such a versatile protein you can use about any cut and use this honey mustard pork chops marinade on them. Pork is low in fat and very affordable (yay for fitting within your budget!) so it’s great for entertaining for an outdoor bbq or a casual weeknight dinner.
This mustard sauce for grilled pork chops also works for bone-in chops, pork tenderloin, or as a sauce for boneless ribs, pulled pork or baby back ribs.
So many places that serve pork chops cook them until they are so dried out that they are tough and all the amazing juices are cooked right out of them. That, in turn, leads to pretty tasteless pork.
Nothing beats the flavor of pork chops when they are cooked right. The best-grilled pork chops are when each bite is tender and the meat remains really succulent throughout the entire chop.
Added flavor bonus for the edges getting a great sear on a hot grill and how it contrasts with the tender meat inside and the juices just ooze in every forkful.
Tips for the Best Grilled Pork Chops:
- Pick the right cut of pork. Center cut chops and rib chops are the best. The meat on blade chops is close to really stringy muscles so when you’re eating it can be difficult to chew. It’s possible to get a tenderloin to not dry out, but it requires lots of attention while cooking.
- Use pork chops that are about 1 1/2 inch thick. The meat is thick enough to get a good crust, but not so thin it dries it out.
- When cooking the pork chops on the grill sear the chops on high to get a great crust, but then move it to a lower heat to allow for slower, more controlled cooking. (Keeps the juices from completely being cooked away.)
Honey Mustard Sauce: Easy Pork Chop Marinade
What you need for Honey Mustard Pork Chop Marinade:
The ingredients in the honey mustard sauce or things you will have on hand which makes this recipe great for last-minute entertaining. This sauce is perfectly balanced, not too sweet and a little tangy. The Vinegar balances out the sweetness of the honey and there is a lip-smacking savory taste that you’ll find you want to sop up every single bite of!
- Dijon Mustard
- Hot Mustard
- Apple Cider Vinegar
Preparing the Honey Mustard Sauce:
- Add the honey, dijon mustard, hot mustard, minced garlic, minced onion, salt, pepper, apple cider vinegar and chopped basil into the bottom of a large zip-lock bag.
- Add pork chops and seal the bag removing air from the bag before sealing.
- Use your hands to swish the honey mustard sauce all around the pork chops.
- Allow the pork chops to sit in the marinade for 30 minutes to 12 hours.
- Once the chops have marinated you will save the sauce and boil it for 5 minutes to cook any pork juices. Using the high heat helps reduce the sauce down to a velvety texture!
PRO TIP: If you are marinating the pork chops overnight, you will need to remove them from the fridge about 30 minutes before you want to grill them to allow them to take the refrigerator chill off for even grilling.
How to Grill Boneless Pork Chops?
- Turn on your gas grill, or get coals ready to heat for a two-temperature cook area. On a gas grill, have one area on high, and one area on medium. With charcoal, know where the hot spots are and know where its a lot cooler.
- While the grill is heating up, pull out the pork chops and place on a plate, shaking off any additional marinade. Place leftover sauce in a saucepan and bring to boil for 5 minutes to cook any remaining pork juices. Set aside to serve over top of cooked pork chops.
- Place pork chops on the hot area of the grill for 3-5 minutes per side to sear the edges and caramelize the outer area. Then slide the pork chops to the cooler temp and cook for 5-10 minutes (flipping again at 5 minutes) until the pork reaches an internal temperature of 140 degrees.
- Remove from the grill when it attains 140° and let it rest for 5 minutes before serving. The meat will continue to rise to 145° which is the safe eating temperature (this is the temp recommended by the for safe eating.)
- Spoon cooked sauce over the top and serve immediately. (Optionally, you can sprinkle extra basil on for contrasting color before serving!)
Common Questions for the BEST Juicy Pork Chops:
- Can I make these boneless chops ahead of time? These chops are so simple, the marinade can be made-up a couple of days ahead of time and the pork allowed to marinate until you are ready to grill them. Keep the pork chops in the fridge until about 30 minutes before you are ready to grill.
- I prefer bone-in pork chops, will this recipe work for bone-in chops? This recipe is easily adapted to bone-in chops. I suggest you still get a thicker pork chop and follow the recipe exactly up until the grill time. You will need to cook them a few minutes longer, but using a thermometer to make sure the pork chops temp gets to 145° will let you know when to remove them from the grill to get perfect grilled pork chops.
- What is a good wine pairing for this pork chop dinner? These grilled chops go great with any white wine like a Riesling or a Chardonnay.
- Can I pair these with anything besides wine? They also pair really well with a full body beer. The honey mustard sauce goes great with a Lager or a Pale Ale. I really like Prosecco with them too.
- This recipe is easily doubled for larger parties to entertain.
- Do I need to brine these pork chops? You do not have to brine this recipe unless you are using a much thinner cut of pork. These are nice and thick chops and the honey mustard sauce will give them lots of flavor while maintaining the juiciness of the meat. Using the thermometer to cook to 145° avoids overcooking also makes certain they do not dry out!
- Do I need to season the pork chops before I put them on the grill? These easy grilled pork chops are pretty flavorful but if you want an additional flavor boost sprinkle on some of this dry rub for pork just before popping them onto the grill!
- I don’t have a grill how can I make these on the stove? Easy peasy to make pork chops in a cast-iron skillet on the stovetop. Heat the pan to high and place chop into the pan, sear for 2 minutes then reduce the heat to medium. The cooking times will be very similar to grilling. Use your thermometer to cook the pork to 145-degree internal temp!
PIN THIS TO YOUR GRILLING BOARD FOR EASY ENTERTAINING!
For More Pork Recipes you can find them all here!
What to serve these pork chops with?
- Grilled Hasselback Potatoes~ super cute and nice crunchy edges!
- Bacon Ranch Potato Salad
- Creamy Cilantro Cole Slaw Make this ahead of time to avoid stress for entertaining!
- Fresh Chili Lime Corn Salad
- Vodka Lemonade Frozen Slushes
- Creamy Cucumber Dill Salad
- Asian Coleslaw Salad (this is amazing with the honey mustard sauce!)
Be sure and check out our list of the 101+ recipes for all of your BBQ Side dish needs for summer entertaining!
Popular Pork Chop Recipes:
- Air Fryer Pork Chops
- Parmesan Panko Pork Chops
- Apple Herb Stuffed Pork Chops
- French Onion Pork Chops
- Apple Stuffed Pork Chops
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- 4 6 oz (1 1/2" thickness) center cut boneless pork chops
- 1/3 cup honey
- 3 Tablespoons Dijon Mustard
- 1 Tablespoon Dry Hot mustard, (can sub with Dijon if you don't have it)
- 3 Tablespoons Apple Cider Vinegar
- 4 cloves garlic, minced
- 1/3 cup onion, minced
- 1/2 teaspoon salt
- 1 teaspoon basil, minced
- Place all ingredients except for the pork chops in a plastic bag. Seal and mix well. Then open bag, and place pork chops in the bag, seal while removing any additional air in the bag. Place in the fridge for a minimum of 30 minutes up to overnight.
- If you place the pork chops in the fridge longer than 30 minutes you will need to remove them 30 minutes before you wish to grill them to allow them to come to room temperature.
- Turn on your gas grill, or get coals ready to heat for a two temperature cook area. On a gas grill, have one area on high, and one area on medium. With charcoal, know where the hot spots are and know where its a lot cooler.
- While the grill is heating up, pull out the pork chops and place on a plate, shaking off any additional marinade. Place leftover sauce in a sauce pan and bring to boil for 5 minutes to cook any remaining pork juices. Set aside to serve over top of cooked pork chops.
- Place pork chops on the hot area of the grill for 3-5 minutes per side to sear the edges and caramelize the outer area. Then slide the pork chops to the cooler temp and cook for 5-10 minutes (flipping again at 5 minutes) until the pork is 145°. (this is the temp recommended by the usda for safe eating.)
- Remove from the grill when it attains 145° and let it rest for 5 minutes before serving. Spoon cooked sauce over the top and serve immediately. (optionally, you can sprinkle extra basil on for contrasting color before serving!)
All recipe calorie information was calculated on what I purchased to make this recipe in My Fitness Pal. When you make the recipe, the calorie content could vary depending on what specific ingredients/brands you actually use. Please take that into consideration if you are following a strict diet.
Serving Size:4 chops w/ sauce
Amount Per Serving: Calories: 311Carbohydrates: 28gFiber: 1gSugar: 24gProtein: 35g