Here’s an easy grilled pork chops recipe using a savory dry rub combination of spices and a delicious honey mustard glaze. Time to fire up the BBQ!
Table of Contents
Your new favorite outdoor meal will be grilled pork chops with a flavorful glaze. It’s easy to prepare and an excellent way to switch up weekly dinner rotation. Cooking pork chops is an excellent protein alternative because it’s low in fat and affordable. It’s a tender yet hearty pork cut that infuses flavors effortlessly and cooks within minutes!
A savory dry rub is used to season the chops just before cooking to boost flavor to the neutral-tasting meat quickly. A simple honey mustard glaze is applied generously at the end of cooking to lock in the juices and make the pork tastier. Serve with your favorite barbecue sides like coleslaw, corn on the cob, and a fresh fruit salad.
Key ingredients
- Pork Chops: A lean cut from the pork loin. They vary from ½ inch to 1 1/2-inch thickness. Bone-in pork chops have more flavor and don’t dry out as quickly as boneless chops. If using boneless, check for doneness sooner. The size will determine how much time is needed to cook.
- Dry Rub: A bold combination of kosher salt, black pepper, garlic powder, onion powder, paprika, and chili powder.
- Glaze: A mixture of honey, Dijon mustard, and cinnamon balances the savory taste of the dry rub and meat.
Season the pork
Before cooking the pork chops on the grill, add a dry rub. I like to combine a quick spice blend of coarse salt, freshly ground pepper, garlic and onion powder, paprika, and cayenne powder for a bit of heat. This is also great to use on chicken, beef, or seafood!
Dry the pork chop with paper towels. Removing moisture helps the meat sear better. Season each side with about ¼ teaspoon of the seasoning mix. Drizzle olive oil onto each side. This prevents the sticking and burning of the spices while enhancing the fat-soluble flavor compounds.
Grill the pork
You can use a gas grill, charcoal grill, or grill pan to cook the pork chops. Preheat the grill over medium-high heat—target between 375 to 400ºF (191 to 204ºC). Clean and grease the grill grates with olive oil. Add the meat and lightly press down for better contact and to promote stunning char marks.
Cover and cook for 3 to 5 minutes per side, depending on the thickness. Transfer to a cutting board and rest the meat for at least five minutes. Serve once the internal temperature is between 140 to 145 degrees after resting.
Make a glaze
Combine equal parts of honey and Dijon mustard to make a thick and syrupy glaze. Pure maple syrup is a delicious substitution. If you prefer a molasses taste, add brown sugar and dilute it with water once mixed if needed.
Brush the glaze onto the chops while they are still hot. Serve more on the side for those who want to dip! The combination of earthy spices and sweet and tangy makes this meal irresistible!
Flavor variations
What’s great about grilling pork chops is the neutral taste of the meat makes it easy to season with different ingredients and sauces. Try these tasty options:
- Brine: For a juicier, well-seasoned chop, try wet brining the meat in a salt solution before grilling. Thinner cuts can be brined for 30 minutes, whereas thicker bone-in chops up to 1 to 4 hours.
- Barbecue Sauce: Brush on a classic sweet and tangy barbecue sauce.
- Teriyaki: Add a sticky and sweet teriyaki sauce to glaze the pork before serving. Alternatively, marinate for 1 hour in a combination of soy sauce, garlic, ginger, sesame oil, and a splash of rice wine vinegar.
- Citrus: Marinate the pork chops in a citrusy sauce. I like to use my carne asada marinade. Increase the chili powder and add canned adobo, chipotle powder, or cayenne for a spicier taste.
- Herbs: Add fresh herbs like rosemary, thyme, tarragon, oregano, and parsley and pair with lemon, honey, and garlic. My chicken marinade plus more herbs add a delicious flavor to the pork.
- Chutney: I’m a big fan of a fruit-based sauce for extra flavor and texture. I have a lovely apple fennel chutney that you can serve with this grilled pork chop recipe.
Serving suggestions
- Vinegar coleslaw
- Potato salad or macaroni salad
- Grilled corn or Mexican street corn salad
- Grilled pineapple
Frequently asked questions
Use medium-high heat to quickly sear the meat on both sides. It takes 10 minutes or less to cook. If the pieces are very thick, over 1 inch, move them over to an indirect heat side of the grill to finish cooking gently. The chops can also be brined for juicier and even more flavorful pieces.
Cover the pork chops after placing them on the grill. This will prevent the heat from escaping so that it doesn’t take long to cook. The trapped heat also acts like an oven, helping to gently fully cook the pork as it sears on the grill grates. Don’t overcook!
I recommend rubbing the pork chops with oil after seasoning. This helps the spices stick better to the surface. The fat adds a protective coating while releasing more fat-soluble flavors and aromas during grilling. The fat also creates a more crisp contrast on the surface.
Knowing how long to grill pork chops
Typically pork is served medium or well-done. I recommend medium doneness, between 140 to 145ºF (60 to 63ºC). Use an instant-read thermometer to check. The meat still stays juicy and tender, yet safe to eat. The meat will turn from pink to an opaque off-white color. Rest the meat for at least 5 minutes to allow for carryover cooking before serving to reach the proper doneness.
Grilled Pork Chops with Honey Mustard Glaze
Ingredients
Grilled Pork
- 4 bone-in pork chops, about 1” thick
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika, or sweet
- ¼ teaspoon chili powder
- 4 teaspoons olive oil, more for greasing the grill
Honey Mustard Glaze
- ¼ cup honey
- ¼ cup Dijon mustard, ground
- ¼ teaspoon ground cinnamon
Instructions
- Make the Seasoning – In a small bowl, combine salt, black pepper, garlic powder, onion powder, paprika, and chili powder.
- Season the Pork – Dry the surface of the meat with paper towels. Evenly season each side with about ¼ teaspoon of the seasoning mix. Drizzle about ½ teaspoon of olive oil on each side, rubbing onto the surface to coat evenly.
- Preheat the Grill – Preheat the grill over medium-high heat between 375 to 400ºF (191 to 204ºC). Keep one burner off for indirect heat cooking. Clean and carefully grease the grates with the oil.
- Grill the Pork – Add the pork chops to the grill, lightly pressing for better contact with the grates. Cover and cook until char marks form, about 3 to 4 minutes. Flip, cover, and cook until the internal temperature reaches 135 to 140°F (57 to 60ºC), about 3 to 5 minutes, depending on thickness. Move to the indirect heat side if browning too quickly. When ready, transfer to a cutting board to rest.
- Glaze – In a small bowl, combine the honey, mustard, and cinnamon. Generously brush the honey mustard glaze on top of the pork.
- To Serve – Rest for 5 minutes before slicing or serving. Serve with any remaining glaze on the side.
Equipment
Notes
- Using Boneless Pork Chops: Check for doneness sooner after cooking for about 3 minutes per side. Add more time as needed. The pieces will cook faster, depending on thickness.
- Storing: Store in an airtight container in the refrigerator for up to 5 days.
- Reheating: Cover a microwave on a high setting in 15 to 30-second increments until hot.
- Make it Paleo: Use sea salt instead of kosher salt. Use our maple syrup instead of honey.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Edwin says
Excellent recipe! Ratios worked out perfect, and there was enough sauce to cover both sides of each chop AND enough left for people to add more if they wanted. Thank you for this recipe!
Megan says
I made this recipe once but did not write it down, figuring my husband isn’t a pork chop kinda guy anyway.
I was wrong! It was a huge hit! He (and I) loved it. I just scoured the internet searching for the recipe again because I have a package of pork in the fridge waiting for dinner and I’m so glad I found it!! I promise to write it down this time. Thanks for such a quick, easy, and DELICIOUS meal!!
Jessica Gavin says
Yay! I’m so glad you found the recipe again and will be making it again 🙂
Jessica Flory says
Oh my goodness these were so, sooooo good!!! Absolutely mouth-watering pork.
Craig says
Made these in a regular frying pan( Florida in the summer makes me not want to grill). Came out great, my whole family loved the taste.
mary colon says
It was good… the family loved it!
Jessica Gavin says
So happy to hear that you enjoyed the recipe!
Maria Terry says
Made these last night. I seasoned and made the glaze. Husband BBQ’d. Got some nice char. Husband took a bite and said “WOW!” Then I took a bite and said “Oh YUM!” Easy and delicious, what could be better? Nothing. Recipe binder worthy.
Valerie C. says
My family loved this recipe. I’m not a big fan of pork chops but it was really good. I bet the seasoning and glaze would be amazing on grilled chicken breast!
Jessica Gavin says
Yes, the glaze would be amazing with grilled chicken!
Carol says
We loved this! I made it exactly per the recipe, except it’s too cold here to grill outside now! I used the George Foreman grill instead. My husband was wondering why not just mix the rub ingredients with the glaze and grill it all at once? I’m sure you have a scientific reason why that wouldn’t be as good!
Jessica Gavin says
Thanks for making the recipe, Carol! You could add the honey mustard glaze with the rub, but just make sure the sauce doesn’t burn on the grill since it contains sugars. That’s why I brush it on after. I would make some extra sauce to brush on after for extra flavor.