Tender Herb Grilled Pork Chops

I never understood why so many people were scared of grilling pork chops until I served my family a batch that could’ve doubled as shoe leather. Turns out, pork chops are really easy to overcook, and when you do, they turn dry and tough.

The secret is a good marinade and not walking away from the grill. This herb marinade has everything—Dijon mustard and honey for sweetness, fresh lemon for brightness, and plenty of garlic and herbs to make your pork chops taste like something from a restaurant. Plus, we’re throwing vegetables on the grill too, so you’ve got a complete meal without heating up your kitchen.

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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 ¾ to 1 inch thick. The bone helps keep the meat juicy while grilling and adds extra flavor, plus it makes for a nicer presentation on the plate. If you can only find boneless chops, they’ll still work fine, but keep a close eye on them since they can dry out a bit faster. Look for chops with a little marbling of fat throughout the meat – this will help keep them moist and tender as they cook on the grill.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Bone-in pork chops: Boneless pork chops work just fine here – they’ll cook a bit faster, so keep an eye on them. You can also use chicken breasts or thighs if you prefer poultry.
• Fresh herbs: The recipe already mentions this, but dried herbs are totally fine. Just remember to use half the amount since dried herbs are more concentrated. You can also swap rosemary and thyme for Italian seasoning in a pinch.
• Dijon mustard: Regular yellow mustard or whole grain mustard both work well. If you’re out of mustard entirely, try using 1 tablespoon of apple cider vinegar mixed with the honey.
• Vegetables: Feel free to mix and match based on what you have. Mushrooms, cherry tomatoes, eggplant, or yellow squash are all great on the grill. Just cut them into similar-sized pieces so they cook evenly.
• Smoked paprika: Regular paprika works if that’s what you have, though you’ll lose that smoky flavor. A tiny pinch of cumin can add some depth if you want.
• Lemon: Lime juice and zest make a good substitute, or you can use 2 tablespoons of white wine vinegar for the acidity.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling pork chops is overcooking them past 145°F, which turns them dry and tough – use an instant-read thermometer and pull them off the grill at 140°F, then let them rest for 5 minutes so the residual heat brings them to the perfect temperature.

Another common error is skipping the 30-minute rest before grilling, as cold meat straight from the fridge cooks unevenly and can end up with a charred outside and raw center.

Don’t forget to oil your grill grates right before cooking to prevent the marinade from sticking and tearing the meat when you flip it, and make sure your grill is properly preheated to get those nice sear marks.

For the vegetables, avoid overcrowding the grill since this creates steam instead of char, and remember that different vegetables need different cooking times – add the corn first, then peppers, zucchini, and asparagus last to keep everything from turning mushy.

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What to Serve With Grilled Pork Chops?

These herb grilled pork chops are perfect alongside just about any summer side dish you can think of. Since the recipe already includes grilled veggies like bell peppers, zucchini, corn, and asparagus, you’re pretty much set for a complete meal right off the grill. If you want to add a starch, try some creamy mashed potatoes, buttered rice pilaf, or a simple pasta salad with fresh herbs and lemon dressing. A crisp coleslaw or cucumber salad also works great to balance out the richness of the pork, and don’t forget some crusty bread to round everything out.

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 throughout the week for easy lunches or dinners.

Freeze: The pork chops freeze really well for up to 3 months when wrapped tightly in plastic wrap and placed 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 water or broth to keep them moist. You can also microwave them on 50% power in 30-second intervals. The veggies are great tossed back on a hot grill or pan for just a minute or two to warm through.

Estimated Nutrition

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

• Calories: 1700-2000
• Protein: 120-140 g
• Fat: 100-115 g
• Carbohydrates: 85-100 g

Ingredients

For the pork chops:

• 4 thick-cut bone-in pork chops
• 2.5 tbsp Dijon mustard
• 1.5 tbsp honey
• 2 tbsp extra virgin olive oil
• 1 tsp balsamic vinegar
• 1 lemon (zested and juiced)
• 3 garlic cloves, minced
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 0.75 tsp smoked paprika
• 1 tsp kosher salt
• 0.5 tsp cracked black pepper

For the grilled vegetables:

• 2 bell peppers (cut into 1-inch wide strips)
• 2 zucchini (sliced into 1/2-inch thick rounds)
• 2 ears of corn on the cob
• 10 oz asparagus (woody ends trimmed)
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 0.5 tsp sea salt
• 0.25 tsp black pepper

Step 1: Prepare the Herb Marinade and Season the Pork

• 2.5 tbsp Dijon mustard
• 1.5 tbsp honey
• 2 tbsp extra virgin olive oil
• 1 tsp balsamic vinegar
• 1 lemon
• 3 garlic cloves, minced
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 0.75 tsp smoked paprika
• 1 tsp kosher salt
• 0.5 tsp cracked black pepper
• 4 thick-cut bone-in pork chops

Combine the Dijon mustard, honey, 2 tablespoons extra virgin olive oil, balsamic vinegar, lemon zest, lemon juice, 3 minced garlic cloves, dried rosemary, dried thyme, smoked paprika, kosher salt, and cracked black pepper in a bowl.

Whisk until well combined.

Reserve 3 tablespoons of this marinade in a small bowl for finishing the pork later.

Place the pork chops in a bowl or zip-top bag with the remaining marinade, making sure each chop is well coated.

Marinate for 1 to 3 hours in the refrigerator—I prefer the full 3 hours as it really lets those herbs penetrate the meat.

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

Step 2: Prepare the Vegetables for Grilling

• 2 bell peppers
• 2 zucchini
• 2 ears of corn on the cob
• 10 oz asparagus
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 0.5 tsp sea salt
• 0.25 tsp black pepper

While the pork is coming to room temperature, prepare your vegetables: cut the bell peppers into 1-inch wide strips, slice the zucchini into 1/2-inch thick rounds, trim the woody ends from the asparagus, and leave the corn ears whole.

In a large bowl, toss all the vegetables with 3 tablespoons olive oil, 3 minced garlic cloves, dried oregano, sea salt, and black pepper until evenly coated.

This seasoning mixture keeps the vegetables’ flavors bright and complementary to the herb-crusted pork.

Step 3: Heat the Grill and Begin Cooking

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

Preheat your grill or grill pan to 400°F.

Once hot, lightly oil the cooking surface to prevent sticking.

Place the pork chops on the grill and sear for 4–5 minutes on the first side without moving them—this creates a nice caramelized crust.

Flip and cook the other side for another 4–5 minutes.

The pork is done when an instant-read thermometer inserted into the thickest part reads 145°F.

During the final minute of cooking, brush the reserved marinade mixture from Step 1 onto the top of each pork chop for a flavorful glaze.

Step 4: Grill the Vegetables in Stages

• seasoned vegetables from Step 2

While the pork rests (see Step 5), begin grilling the vegetables, timing them so they finish around the same time as the pork.

Start with the corn on the cob, grilling for 10–12 minutes and turning occasionally for even charring.

Add the bell peppers next—they need 6–8 minutes.

I like to move them to a cooler part of the grill once they’ve picked up some color to prevent them from becoming too soft.

A few minutes later, add the zucchini for 5–7 minutes, and finally the asparagus for the last 4–6 minutes, as it cooks the fastest.

All vegetables should have light charring and be tender-crisp.

Step 5: Rest the Pork and Finish the Dish

• cooked pork chops from Step 3
• remaining reserved marinade from Step 1
• grilled vegetables from Step 4

Once the pork reaches 145°F, transfer it to a clean plate and let it rest for 5 minutes.

This allows the juices to redistribute throughout the meat, keeping it moist and tender.

While the pork rests, finish brushing it with any remaining reserved marinade from Step 1 for an extra layer of flavor.

Plate the rested pork chops with the grilled vegetables and serve immediately.

Tender Herb Grilled Pork Chops

Delicious Tender Herb Grilled Pork Chops recipe with step-by-step instructions.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 4 servings

Calories 1850 kcal

Ingredients

  

For the pork chops

• 4 thick-cut bone-in pork chops
• 2.5 tbsp Dijon mustard
• 1.5 tbsp honey
• 2 tbsp extra virgin olive oil
• 1 tsp balsamic vinegar
• 1 lemon (zested and juiced)
• 3 garlic cloves, minced
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 0.75 tsp smoked paprika
• 1 tsp kosher salt
• 0.5 tsp cracked black pepper

For the grilled vegetables

• 2 bell peppers (cut into 1-inch wide strips)
• 2 zucchini (sliced into 1/2-inch thick rounds)
• 2 ears of corn on the cob
• 10 oz asparagus (woody ends trimmed)
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 0.5 tsp sea salt
• 0.25 tsp black pepper

Instructions

 

• Combine the Dijon mustard, honey, 2 tablespoons extra virgin olive oil, balsamic vinegar, lemon zest, lemon juice, 3 minced garlic cloves, dried rosemary, dried thyme, smoked paprika, kosher salt, and cracked black pepper in a bowl. Whisk until well combined. Reserve 3 tablespoons of this marinade in a small bowl for finishing the pork later. Place the pork chops in a bowl or zip-top bag with the remaining marinade, making sure each chop is well coated. Marinate for 1 to 3 hours in the refrigerator—I prefer the full 3 hours as it really lets those herbs penetrate the meat. Remove the pork from the refrigerator 30 minutes before grilling to bring it closer to room temperature, which ensures more even cooking.
• While the pork is coming to room temperature, prepare your vegetables: cut the bell peppers into 1-inch wide strips, slice the zucchini into 1/2-inch thick rounds, trim the woody ends from the asparagus, and leave the corn ears whole. In a large bowl, toss all the vegetables with 3 tablespoons olive oil, 3 minced garlic cloves, dried oregano, sea salt, and black pepper until evenly coated. This seasoning mixture keeps the vegetables' flavors bright and complementary to the herb-crusted pork.
• Preheat your grill or grill pan to 400°F. Once hot, lightly oil the cooking surface to prevent sticking. Place the pork chops on the grill and sear for 4–5 minutes on the first side without moving them—this creates a nice caramelized crust. Flip and cook the other side for another 4–5 minutes. The pork is done when an instant-read thermometer inserted into the thickest part reads 145°F. During the final minute of cooking, brush the reserved marinade mixture from Step 1 onto the top of each pork chop for a flavorful glaze.
• While the pork rests (see Step 5), begin grilling the vegetables, timing them so they finish around the same time as the pork. Start with the corn on the cob, grilling for 10–12 minutes and turning occasionally for even charring. Add the bell peppers next—they need 6–8 minutes. I like to move them to a cooler part of the grill once they've picked up some color to prevent them from becoming too soft. A few minutes later, add the zucchini for 5–7 minutes, and finally the asparagus for the last 4–6 minutes, as it cooks the fastest. All vegetables should have light charring and be tender-crisp.
• Once the pork reaches 145°F, transfer it to a clean plate and let it rest for 5 minutes. This allows the juices to redistribute throughout the meat, keeping it moist and tender. While the pork rests, finish brushing it with any remaining reserved marinade from Step 1 for an extra layer of flavor. Plate the rested pork chops with the grilled vegetables and serve immediately.