Honey Mustard Grilled Pork Chops

Thick-cut pork chops marinated in a bold honey mustard, soy sauce, and garlic marinade, then grilled to juicy, charred perfection. Ready in under an hour with just a handful of pantry staples.

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Prep Time 10

Cook Time 12

Total Time 40

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 399

Ingredients Equipment Method Notes

Ingredients

4 thick-cut pork chops bone-in or boneless, 1 to 2 inches thick
0.25 cup honey mustard good-quality prepared honey mustard
2 tbsp honey pure liquid honey preferred
2 tbsp soy sauce
3 garlic cloves freshly minced
salt and pepper to taste
avocado or vegetable oil for brushing grill grates

Equipment

Outdoor grill or stovetop grill pan
Large resealable plastic bag
meat thermometer
Tongs

Method

Add the honey mustard, honey, soy sauce, minced garlic, salt, and pepper to a large resealable plastic bag. Seal, then shake or massage until the marinade is fully combined.
Add pork chops to the bag, seal again, and massage to coat evenly. Place the bag flat on a plate and refrigerate for at least 30 minutes, or up to 8 to 12 hours.
Preheat grill over medium or medium-high heat, aiming for about 350 degrees F. Make sure grates are clean.
Brush grill grates lightly with avocado or vegetable oil to prevent sticking.
Remove pork chops from the marinade and discard the used marinade. Place chops on the grill and cook for about 6 minutes per side, until beautifully charred and cooked to an internal temperature of 145 degrees F.
Transfer pork chops to a plate and cover loosely with foil. Let rest 2 to 5 minutes before serving.
Serve warm with your desired sides.

Notes

Thinner chops under 1 inch will cook faster. Reduce to 3 to 4 minutes per side and check internal temperature early. Always discard used marinade. If you want a sauce to serve on top, set aside a separate portion before adding the raw meat. This marinade also works on chicken and pork tenderloin. To meal prep, freeze uncooked chops in the marinade bag for up to 3 months and thaw overnight in the refrigerator before grilling.