Tasty Grilled Pork Chops with Dijon Mustard

I used to think grilling pork chops meant ending up with dry, tough meat that nobody wanted seconds of. My first attempts always came out either undercooked in the middle or so overdone they could double as shoe leather.

Then I figured out the secret: a good marinade makes all the difference. Dijon mustard might seem like an odd choice for pork, but it’s actually perfect. The tanginess cuts through the richness of the meat, and when you mix it with honey and garlic, it creates this coating that keeps everything juicy on the grill. Plus, you probably already have most of these ingredients sitting in your fridge right now.

What Kind of Pork Chops Should I Use?

For this recipe, you’ll want to grab bone-in pork chops that are about ¾ to 1 inch thick – this thickness is perfect for grilling because it gives you a nice char on the outside while keeping the inside juicy. You can use center-cut chops or rib chops, both work great, though rib chops tend to be a bit more tender and flavorful due to their higher fat content. If you can only find boneless chops, they’ll still taste great with this marinade, just keep a close eye on them since they can dry out a bit faster on the grill. Look for chops with a little marbling (those white streaks of fat) throughout the meat, as this will help keep them moist during cooking.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Bone-in pork chops: Boneless pork chops work great too, though they’ll cook a bit faster – check them a few minutes earlier. You can also use chicken breasts or thighs if you prefer poultry, just adjust the cooking time accordingly.
• Yellow Dijon mustard: Regular yellow mustard or whole grain mustard can step in here. Whole grain will give you a slightly different texture but the same tangy flavor.
• Fresh herbs: The recipe already mentions dried alternatives (½ teaspoon dried for every teaspoon fresh), which work perfectly fine. You can also swap rosemary and thyme for Italian seasoning in a pinch – use about 1 teaspoon total.
• Vegetables: Feel free to mix and match based on what you have. Cherry tomatoes, mushrooms, yellow squash, or eggplant all grill nicely. Just keep the pieces similar in size so they cook evenly.
• Honey: Maple syrup or brown sugar (use 1 tablespoon) will give you that touch of sweetness if you’re out of honey.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling pork chops is cooking them straight from the fridge, which leads to uneven cooking with a charred outside and raw center – always let them sit at room temperature for 30 minutes before they hit the grill. Overcooking is another common issue since pork chops dry out quickly, so pull them off the heat as soon as they reach 145°F and let carryover cooking do the rest while they rest. To avoid flare-ups that can burn your marinade, make sure to shake off excess marinade before placing the chops on the grill, and save that reserved sauce for basting only in the final minute. Finally, skipping the resting period is a mistake that causes all those flavorful juices to run out onto your cutting board instead of staying in the meat, so give your chops a full 5 minutes before slicing.

What to Serve With Grilled Pork Chops?

These grilled pork chops are already packed with flavor from the Dijon and honey marinade, so I like to keep the sides simple and fresh. A creamy potato salad or some buttery mashed potatoes work great to balance out the tangy mustard, and they’re always a hit at summer cookouts. If you’re looking for something lighter, try a crisp coleslaw or a mixed green salad with a light vinaigrette – the acidity cuts through the richness of the pork nicely. Since you’re already firing up the grill, throw on some extra veggies like bell peppers, zucchini, or corn on the cob for an easy, no-fuss side that cooks right alongside the chops.

Storage Instructions

Store: Keep your leftover grilled pork chops and veggies in separate airtight containers in the fridge for up to 4 days. The pork chops stay juicier when stored separately from the vegetables, and you can mix and match them with different sides throughout the week.

Freeze: The pork chops freeze really well for up to 3 months. Let them cool completely, then wrap each one individually in plastic wrap before placing them in a freezer bag. I don’t recommend freezing the grilled vegetables though, as they tend to get mushy when thawed.

Reheat: Warm the pork chops gently in a covered skillet over medium-low heat with a splash of chicken broth to keep them moist, or microwave on 50% power in 30-second intervals. The veggies are great tossed in a hot skillet for a few minutes or eaten cold in a salad.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1950
• Protein: 115-130 g
• Fat: 95-110 g
• Carbohydrates: 85-100 g

Ingredients

For the pork chops and marinade:

• 4 pork chops (about 1-inch thick, bone-in preferred)
• 3 tbsp Grey Poupon Dijon mustard
• 1 tbsp honey
• 2 tbsp olive oil
• 1 tsp balsamic vinegar
• 1 lemon (juiced to yield about 2 tablespoons, plus zest)
• 3 garlic cloves, minced
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme
• 0.5 tsp smoked paprika
• 1 tsp kosher salt
• 0.75 tsp cracked black pepper
• 1/4 tsp red pepper flakes

For the vegetables:

• 2 red bell peppers (seeded and cut into 1.5-inch wide strips)
• 2 zucchini (sliced into 1/2-inch thick rounds)
• 2 corn on the cob
• 10 oz asparagus (woody ends trimmed off)
• 3 tbsp Bertolli Extra Virgin olive oil
• 3 garlic cloves, minced
• 1/2 tsp sea salt

Step 1: Prepare the Dijon Mustard Marinade

• 3 tbsp Grey Poupon Dijon mustard
• 1 tbsp honey
• 2 tbsp olive oil
• 1 tsp balsamic vinegar
• 2 tablespoons lemon juice
• lemon zest
• 3 garlic cloves, minced
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme
• 0.5 tsp smoked paprika
• 1 tsp kosher salt
• 0.75 tsp cracked black pepper
• 1/4 tsp red pepper flakes

In a bowl, whisk together the Dijon mustard, honey, 2 tablespoons olive oil, balsamic vinegar, lemon juice, lemon zest, 3 minced garlic cloves, fresh rosemary, fresh thyme, smoked paprika, kosher salt, cracked black pepper, and red pepper flakes until well combined.

This creates a flavor-packed marinade that will develop depth on the pork.

Reserve 3 tablespoons of this mixture in a separate small bowl for basting later—this will add a fresh layer of flavor at the end of cooking.

Step 2: Marinate the Pork Chops

• 4 pork chops
• marinade mixture from Step 1

Coat the 4 pork chops thoroughly with the marinade mixture (reserving the 3 tablespoons set aside), making sure all sides are well covered.

Place the coated pork chops in a shallow dish or zip-top bag and refrigerate for 1 to 3 hours—this allows the flavors to penetrate the meat and creates a more flavorful crust when cooked.

Remove the pork from the refrigerator 30 minutes before grilling to bring it closer to room temperature, which ensures even cooking throughout.

Step 3: Prepare the Vegetables for Grilling

• 2 red bell peppers, seeded and cut into 1.5-inch wide strips
• 2 zucchini, sliced into 1/2-inch thick rounds
• 10 oz asparagus, woody ends trimmed
• 2 corn on the cob
• 3 tbsp Bertolli Extra Virgin olive oil
• 3 garlic cloves, minced
• 1/2 tsp sea salt

While the pork comes to room temperature, prepare all your vegetables: seed and cut the 2 red bell peppers into 1.5-inch wide strips, slice the 2 zucchini into 1/2-inch thick rounds, trim the woody ends off the 10 oz asparagus, and leave the 2 corn on the cob whole.

In a bowl, toss all the vegetables with 3 tablespoons Bertolli Extra Virgin olive oil, 3 minced garlic cloves, and 1/2 teaspoon sea salt.

I like to do this prep while the pork rests at room temperature so everything is ready to go when the grill heats up.

Step 4: Heat the Grill and Cook the Pork Chops

• pork chops from Step 2
• reserved marinade from Step 1

Preheat your grill or grill pan to 400°F.

Lightly oil the grill grates to prevent sticking.

Place the pork chops on the hot grill and cook for 4–5 minutes per side without moving them—this allows a nice crust to develop and the meat to cook evenly.

During the last minute of cooking, brush the reserved 3 tablespoons of marinade from Step 1 onto both sides of the pork chops for a final flavor boost.

Cook until the internal temperature reaches 145°F (medium).

Let the cooked pork rest on a warm plate for 5 minutes before serving—this redistributes the juices and keeps the meat tender.

Step 5: Grill the Vegetables in Stages

• prepared vegetables from Step 3

Using the same grill at 400°F, cook the vegetables from Step 3 in order of cooking time to ensure everything finishes around the same time.

Start with the corn, grilling for 10–12 minutes, then add the red bell peppers (6–8 minutes), followed by the zucchini (5–7 minutes) and finally the asparagus (4–6 minutes) so they all finish cooking in the same window.

I find it helpful to arrange vegetables by cooking time so I can add them in waves rather than fighting for grill space.

Turn each vegetable halfway through cooking for even charring and tenderness.

Step 6: Plate and Serve

• rested pork chops from Step 4
• grilled vegetables from Step 5

Arrange the rested pork chops on a serving platter and distribute the grilled vegetables alongside them.

The charred vegetables will have a beautiful caramelized exterior and tender interior that complements the savory, mustard-crusted pork perfectly.

Tasty Grilled Pork Chops with Dijon Mustard

Delicious Tasty Grilled Pork Chops with Dijon Mustard recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 4 servings

Calories 1825 kcal

Ingredients

  

For the pork chops and marinade

• 4 pork chops (about 1-inch thick, bone-in preferred)
• 3 tbsp Grey Poupon Dijon mustard
• 1 tbsp honey
• 2 tbsp olive oil
• 1 tsp balsamic vinegar
• 1 lemon (juiced to yield about 2 tablespoons, plus zest)
• 3 garlic cloves, minced
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme
• 0.5 tsp smoked paprika
• 1 tsp kosher salt
• 0.75 tsp cracked black pepper
• 1/4 tsp red pepper flakes

For the vegetables

• 2 red bell peppers (seeded and cut into 1.5-inch wide strips)
• 2 zucchini (sliced into 1/2-inch thick rounds)
• 2 corn on the cob
• 10 oz asparagus (woody ends trimmed off)
• 3 tbsp Bertolli Extra Virgin olive oil
• 3 garlic cloves, minced
• 1/2 tsp sea salt

Instructions

 

• In a bowl, whisk together the Dijon mustard, honey, 2 tablespoons olive oil, balsamic vinegar, lemon juice, lemon zest, 3 minced garlic cloves, fresh rosemary, fresh thyme, smoked paprika, kosher salt, cracked black pepper, and red pepper flakes until well combined. This creates a flavor-packed marinade that will develop depth on the pork. Reserve 3 tablespoons of this mixture in a separate small bowl for basting later—this will add a fresh layer of flavor at the end of cooking.
• Coat the 4 pork chops thoroughly with the marinade mixture (reserving the 3 tablespoons set aside), making sure all sides are well covered. Place the coated pork chops in a shallow dish or zip-top bag and refrigerate for 1 to 3 hours—this allows the flavors to penetrate the meat and creates a more flavorful crust when cooked. Remove the pork from the refrigerator 30 minutes before grilling to bring it closer to room temperature, which ensures even cooking throughout.
• While the pork comes to room temperature, prepare all your vegetables: seed and cut the 2 red bell peppers into 1.5-inch wide strips, slice the 2 zucchini into 1/2-inch thick rounds, trim the woody ends off the 10 oz asparagus, and leave the 2 corn on the cob whole. In a bowl, toss all the vegetables with 3 tablespoons Bertolli Extra Virgin olive oil, 3 minced garlic cloves, and 1/2 teaspoon sea salt. I like to do this prep while the pork rests at room temperature so everything is ready to go when the grill heats up.
• Preheat your grill or grill pan to 400°F. Lightly oil the grill grates to prevent sticking. Place the pork chops on the hot grill and cook for 4–5 minutes per side without moving them—this allows a nice crust to develop and the meat to cook evenly. During the last minute of cooking, brush the reserved 3 tablespoons of marinade from Step 1 onto both sides of the pork chops for a final flavor boost. Cook until the internal temperature reaches 145°F (medium). Let the cooked pork rest on a warm plate for 5 minutes before serving—this redistributes the juices and keeps the meat tender.
• Using the same grill at 400°F, cook the vegetables from Step 3 in order of cooking time to ensure everything finishes around the same time. Start with the corn, grilling for 10–12 minutes, then add the red bell peppers (6–8 minutes), followed by the zucchini (5–7 minutes) and finally the asparagus (4–6 minutes) so they all finish cooking in the same window. I find it helpful to arrange vegetables by cooking time so I can add them in waves rather than fighting for grill space. Turn each vegetable halfway through cooking for even charring and tenderness.
• Arrange the rested pork chops on a serving platter and distribute the grilled vegetables alongside them. The charred vegetables will have a beautiful caramelized exterior and tender interior that complements the savory, mustard-crusted pork perfectly.