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.
- 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!
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.
- 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
Honey Mustard Glaze
- ¼ cup honey
- ¼ cup Dijon mustard, ground
- ¼ teaspoon ground cinnamon
- 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.
- 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.
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.
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