Tasty Honey Mustard Grilled Pork Chops

If you ask me, pork chops are one of the most underrated weeknight dinners out there.

These honey mustard grilled pork chops bring together sweet honey and tangy Dijon mustard with a savory spice blend that makes every bite interesting. The marinade has just a hint of cinnamon and fresh thyme that works really well with the smoky paprika.

They’re seasoned with garlic powder, onion powder, and a few other pantry staples, then grilled to get that nice char on the outside. The honey caramelizes on the grill while the mustard keeps everything moist and flavorful.

It’s a straightforward recipe that feels special enough for company but easy enough for a Tuesday night.

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What Kind of Pork Chops Should I Use?

For this recipe, you’ll want to grab bone-in pork chops that are about 1 inch thick – this thickness is perfect for grilling because it gives you enough time to get a nice char on the outside while keeping the inside juicy. You can choose between center-cut chops or rib chops, and both will turn out great, though rib chops tend to be a bit more tender and flavorful. If boneless is all you can find at the store, they’ll work too, just keep a close eye on them since they can dry out a bit faster than bone-in. When you’re at the meat counter, look for chops with a little marbling (those thin white lines of fat) throughout the meat, as this helps keep them moist on the grill.

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Options for Substitutions

This recipe is pretty straightforward, but here are some swaps you can make if needed:

• Bone-in pork chops: Boneless pork chops work just fine here – they’ll cook a bit faster, so keep an eye on them and reduce cooking time by a few minutes. You can also use pork tenderloin medallions cut about 1-inch thick.
• Dijon mustard: If you only have yellow mustard, go ahead and use it. The flavor will be milder and a bit tangier, but it’ll still taste great. Whole grain mustard also works and adds a nice texture.
• Honey: Maple syrup or agave nectar can replace honey in equal amounts. The flavor will be slightly different, but you’ll still get that sweet glaze.
• Smoked paprika: Regular sweet paprika works perfectly fine if that’s what you have. You’ll just miss out on a bit of that smoky flavor, but the chops will still be tasty.
• Spice blend: Don’t have all the individual spices? Use 2 teaspoons of your favorite all-purpose seasoning blend instead of the garlic powder, onion powder, paprika, and chili powder.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling pork chops is cooking them to 165°F, which turns them dry and tough – instead, pull them off the grill when they hit 140°F internal temperature, as they’ll continue cooking while resting and reach a safe 145°F while staying juicy.

Don’t brush the honey mustard glaze on too early, or the honey will burn and turn bitter before the pork is cooked through – wait until the last minute or two of grilling, or better yet, apply it after removing from heat.

Make sure your grill grates are properly oiled and preheated before adding the pork chops to prevent sticking and ensure those nice grill marks, and avoid pressing down on the meat with your spatula, which squeezes out all the flavorful juices you want to keep inside.

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What to Serve With Honey Mustard Grilled Pork Chops?

These sweet and tangy pork chops pair beautifully with classic summer sides like grilled corn on the cob, coleslaw, or a simple cucumber and tomato salad. If you want something more filling, try serving them alongside roasted potatoes, creamy mashed potatoes, or buttery rice pilaf to soak up that honey mustard glaze. For a lighter option, grilled asparagus or green beans with a squeeze of lemon work really well with the pork’s smoky flavor. I also love adding a fresh arugula salad with a light vinaigrette to balance out the sweetness of the honey mustard.

Storage Instructions

Store: Leftover pork chops will keep in the fridge for 3-4 days in an airtight container. I like to slice them up and toss them into salads or grain bowls throughout the week for easy lunches.

Freeze: You can freeze cooked pork chops for up to 3 months. Wrap them individually in plastic wrap, then place in a freezer bag to prevent freezer burn. Thaw overnight in the fridge before reheating.

Reheat: Warm up the pork chops in a skillet over medium-low heat with a splash of water or chicken broth to keep them from drying out. You can also reheat them in the oven at 325°F covered with foil until warmed through, about 10-15 minutes.

Estimated Nutrition

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

• Calories: 1350-1500
• Protein: 110-125 g
• Fat: 75-85 g
• Carbohydrates: 55-65 g

Ingredients

For the pork and rub:

• 4 pork chops (about 1-inch thick)
• 1 1/2 tsp salt
• 1/2 tsp freshly cracked black pepper
• 3/4 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp chili powder
• 4 tsp extra virgin olive oil

For the glaze:

• 3 tbsp honey
• 1/4 cup Dijon mustard
• 1/4 tsp cinnamon
• 1/2 tsp fresh thyme leaves, finely chopped

Step 1: Prepare the Spice Rub and Honey-Mustard Glaze

• 1 1/2 tsp salt
• 1/2 tsp freshly cracked black pepper
• 3/4 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp chili powder
• 3 tbsp honey
• 1/4 cup Dijon mustard
• 1/4 tsp cinnamon
• 1/2 tsp fresh thyme leaves, finely chopped

Combine salt, freshly cracked black pepper, garlic powder, onion powder, smoked paprika, and chili powder in a small bowl, mixing thoroughly to distribute the spices evenly.

In a separate small bowl, whisk together honey, Dijon mustard, cinnamon, and fresh thyme leaves until well blended.

Set both mixtures aside.

I like to make the glaze while the grill is heating so everything comes together smoothly without scrambling.

Step 2: Season and Prepare the Pork Chops

• 4 pork chops
• 4 tsp extra virgin olive oil
• spice rub from Step 1

Pat the pork chops completely dry with paper towels—this is crucial for achieving a good sear and helps the spice rub adhere better.

Rub both sides of each pork chop with the extra virgin olive oil, then generously coat with the spice rub from Step 1, pressing gently so the seasonings stick.

Let the seasoned chops sit at room temperature for a few minutes while you heat the grill.

Step 3: Heat the Grill and Sear the Pork

• seasoned pork chops from Step 2

Preheat your grill to 375-400°F and lightly oil the grates to prevent sticking.

Place the seasoned pork chops on the hot grill and cook for 3-4 minutes without moving them, allowing a flavorful char to develop.

Flip the chops and continue cooking for another 3-5 minutes until the internal temperature reaches 135-140°F when measured with a meat thermometer at the thickest part.

I always insert the thermometer horizontally into the side of the chop to get the most accurate reading.

Step 4: Glaze and Finish the Chops

• grilled pork chops from Step 3
• honey-mustard glaze from Step 1

During the last minute of cooking, brush the honey-mustard glaze from Step 1 generously onto the top side of each pork chop.

Let it caramelize slightly on the grill for about 30 seconds, then flip and brush the other side with the remaining glaze, allowing it to set for another 30 seconds.

Transfer the glazed pork chops to a clean plate or cutting board.

Step 5: Rest and Serve

• rested pork chops from Step 4

Let the pork chops rest for 5 minutes before serving.

This resting period allows the juices to redistribute throughout the meat, ensuring they stay juicy and tender when you eat them.

Serve the chops with any extra honey-mustard glaze on the side for dipping.

Tasty Honey Mustard Grilled Pork Chops

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

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Calories 1425 kcal

Ingredients

  

For the pork and rub

• 4 pork chops (about 1-inch thick)
• 1 1/2 tsp salt
• 1/2 tsp freshly cracked black pepper
• 3/4 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp chili powder
• 4 tsp extra virgin olive oil

For the glaze

• 3 tbsp honey
• 1/4 cup Dijon mustard
• 1/4 tsp cinnamon
• 1/2 tsp fresh thyme leaves, finely chopped

Instructions

 

• Combine salt, freshly cracked black pepper, garlic powder, onion powder, smoked paprika, and chili powder in a small bowl, mixing thoroughly to distribute the spices evenly. In a separate small bowl, whisk together honey, Dijon mustard, cinnamon, and fresh thyme leaves until well blended. Set both mixtures aside. I like to make the glaze while the grill is heating so everything comes together smoothly without scrambling.
• Pat the pork chops completely dry with paper towels—this is crucial for achieving a good sear and helps the spice rub adhere better. Rub both sides of each pork chop with the extra virgin olive oil, then generously coat with the spice rub from Step 1, pressing gently so the seasonings stick. Let the seasoned chops sit at room temperature for a few minutes while you heat the grill.
• Preheat your grill to 375-400°F and lightly oil the grates to prevent sticking. Place the seasoned pork chops on the hot grill and cook for 3-4 minutes without moving them, allowing a flavorful char to develop. Flip the chops and continue cooking for another 3-5 minutes until the internal temperature reaches 135-140°F when measured with a meat thermometer at the thickest part. I always insert the thermometer horizontally into the side of the chop to get the most accurate reading.
• During the last minute of cooking, brush the honey-mustard glaze from Step 1 generously onto the top side of each pork chop. Let it caramelize slightly on the grill for about 30 seconds, then flip and brush the other side with the remaining glaze, allowing it to set for another 30 seconds. Transfer the glazed pork chops to a clean plate or cutting board.
• Let the pork chops rest for 5 minutes before serving. This resting period allows the juices to redistribute throughout the meat, ensuring they stay juicy and tender when you eat them. Serve the chops with any extra honey-mustard glaze on the side for dipping.