Easy grilled pork chops with honey mustard glaze. Fire up the BBQ because this recipe packs flavor by using a savory dry rub combination of spices that your friends and family will love!
Pork is the other white meat when you get bored with repetitive chicken dinners and want to change things up. That’s why I like to switch it up and grill pork chops, a tender yet hearty cut that infuses flavors quite effortlessly and cooks within minutes!
A savory dry rub is used to season the meat just before cooking to add a quick hint of flavor. Then a simple honey mustard glaze is applied generously at the end of cooking to lock in the juices and make the pork even tastier.
Grilled pork chops with a honey mustard glaze will undoubtedly be your new favorite outdoor recipe. So easy you can throw it into your weekly dinner rotation!
Pork chops are cut from the pork loin and can vary from 1/2 inch to 2-inch thickness. The size will determine how much time is needed to cook. Boneless pork chops are one of the most straightforward cuts of pork to prepare and are an excellent protein alternative because it’s low in fat, affordable and leaves you feeling full and satisfied.
You can also get bone-in pork chops, which has more flavor. Before cooking, I like to combine a quick spice blend of salt, freshly ground pepper, garlic, onion, cinnamon, and cayenne powder. Evenly rub into the meat then just grill with a drizzle of olive oil. These spices enhance the flavor of thick cuts of pork.
Grilling adds a nice smoky flavor to the surface of the meat. Honey and mustard are two classic ingredient pairings that also work well with any cut of pork. The combination of earthy spices and sweet & tangy glaze makes this meal irresistible!
I’m a big fan of topping different types of protein with a fruit-based sauce for extra flavor and texture. I have a lovely apple fennel chutney that you’ll want to serve with this grilled pork chop recipe.
More grilling recipes you might like to try
How do I know when pork is done cooking?
Typically pork is served medium or well-done, I recommend medium, so the meat still stays juicy and tender, yet safe to eat. Use this food temperature cooking guide to know when to stop cooking pork, which should be checked with an instant-read digital thermometer. Always rest your meat for 10-15 minutes before serving to reach the proper doneness.
Grilled Pork Chops with Honey Mustard Glaze
Ingredients
- 2 pounds pork chops, boneless loin (4 portions)
- olive oil, as needed for grilling
Honey Mustard Glaze
- 2 tablespoons spicy brown mustard
- 4 teaspoons honey
Pork Seasonings
- kosher salt, as needed
- black pepper, as needed
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon cinnamon, ground
- ⅛ teaspoon cayenne powder
- ¼ teaspoon paprika
Instructions
- Combine mustard and honey in a small bowl, set aside.
- Combine all pork seasonings in a small bowl, set aside.
- Generously season each side of the pork loin chops with salt and pepper.
- Evenly sprinkle a ¼ teaspoon of pork seasoning on each side of the chops.
- Lightly drizzle olive oil on both sides of the pork chops. Set aside at room temperature while you heat the grill.
- Heat grill to medium heat. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill grates.
- Once the grill is nice and hot, add the seasoned pork chops. Cook each side until an internal temperature of 135-140°F is reached, about 7 to 8 minutes, depending on the thickness.
- When the pork is done cooking, use a pastry brush to generously glaze with the honey mustard mixture. Save the extra glaze for serving on the side.
- Remove the pork from the grill and transfer to a clean plate. Serve warm with honey mustard glaze.
Equipment
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @jessica_gavin on Instagram. I'd love to see how it turns out!
Nini~ says
I made this tonight for dinner, it was delicious, moist and easy! Thank you!
Nini~
Jessica Gavin says
Hi Nini- I’m so happy to hear that you enjoyed the pork chops! Thank you for your time and trying out the recipe 🙂
Gregg Frizen says
Followed all directions, turned on the grill. Out of gas! No worries, seared them on the stove in a heavy duty skillet. Wonderful. Thank you for this recipe. It’s a keeper!
Jessica Gavin says
Hi Greg- Oh no! That has totally happened to me as well mid way through cooking a steak, haha. I’m glad that you were able to improvise and enjoyed the recipe. Cheers!
Melissa says
I don’t have much grill experience. Would the directions be about the same on a stove top?
Jessica Gavin says
Hi Melissa, great question! I would still use medium heat and make sure the pan and oil (1-2 tablespoons depending on the size of your pan) is hot before you add the pork. If the pork is thin (1/2 inch) only cook for about 4 minutes on each side. If there are 1-inch or thicker, I would go for 6 to 7 minutes on each side and cook longer if needed. Target that 140 degrees internal temperature for a medium internal temperature.
Tonia says
I made these tonight in a cast iron skillet and they were delicious. The rub really added a lot of flavor and they were moist and juicy. They were husband approved so I will definitely be making these again. Thanks!
Jessica Gavin says
You are so welcome Tania! I’m so happy that hubby approves and you enjoyed the recipe 🙂
Yvonne says
I am planning on making this but I have none in chops. What would be expected grilling time?
Jessica Gavin says
Hi Yvonne! What cut do you have? I would say the thickness will determine the cooking time. If the pork is 1 inch thick, than 7-8 minutes on each side, or until the internal temperature of 135-140°F is reached. Go half the time if the pork in 1/2 inch thick or less, and try to target the temperatures I mentioned. Just keep an eye on the pork, you don’t want it to dry out. You can always cook if for shorter time, check the doneness and keep cooking longer if needed.
Danny Foreman says
I made these tonight for dinner. They were REALLY good. My wife told me I would be making these again. 🙂 I can’t wait to have the extra chops for lunch tomorrow.
Jessica Gavin says
Thank you Danny! I am SO happy to hear you both enjoyed the recipe 🙂
Becki Leal says
Can I use regular mustard if I don’t have spicy? I don’t want to go to the store this late and trying to make them for lunch tomorrow.
Jessica Gavin says
Yes, no problem!
Jamie says
I unfortunately don’t have a grill. Would I be able to bake these? And if I can, what’s the best temperature?
Jessica Gavin says
Hi Jamie- I would recommend two methods, both require cooking on stove top first to add color and flavor to the pork.
1) Stove top- Heat 2 tablespoons of olive oil in large skillet over medium-high heat.Cook 5-6 minutes on each side, or until an instant-read thermometer inserted into the thickest chop reaches 140° F. Allow to rest for at least 5 minutes. You can drizzle warm mustard glaze on top after cooking.
2) Oven- Preheat oven to 400 degrees F. Heat 2 tablespoons of olive oil in large skillet over medium-high heat.Cook 3 minutes on each side, then transfer to a foil lined sheet pan and roast in the oven for 6-10 minutes, or until chop reaches 140° F (start checking after 5-6 minutes). Allow to rest at least 5 minutes. You can add the honey mustard glaze to the pork while it’s roasting.
Bethany says
Can I rub these earlier in the day and then just have them ready to go on the grill for later tonight?
Jessica Gavin says
Absolutely Bethany! That will give it extra time to marinate and infuse all of those yummy spices 🙂
Lisa says
These chips were delicious!!! I was a little concerned about putting cinnamon on them but the rub made the chops!! Thank you so much for a great recipe! It is my husband and my new go to for chops!!
Jessica Gavin says
Hi Lisa! Yay! I’m so happy to hear that you and your husband enjoyed the pork chops. Yes, the cinnamon adds just a little something special to the flavor 🙂
Tina says
Hi Jessica, I’ve made this recipe many times and it’s a family favorite. I am curious about the calorie content as I count calories and macros and I believe the calorie count is too high for a 4oz portion of pork chop. I’m guessing the variable could be the olive oil as I only use 1T for 4 pork Chops. Please advise.
Jessica Gavin says
Wow Tina, you totally made my day! I think I know the mix up. The pork chops are actually 8 ounces each for this recipe, as they are thick cut pieces. Markets also sell thin cut pieces if you are looking to reduce calories, just make sure to adjust to a shorter cooking time.
Jade Louise Kavarana says
I’m looking at doing this with pork belly, any advice??
Mary says
Can these be frozen prior to cooking them??
Jessica Gavin says
Hi Mary- You can freeze the pork chops and then defrost completely before cooking.
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.