These Honey Mustard Grilled Pork Chops are an easy and delicious summertime dinner, but they’re so good that you’ll want to make them all year long!

honey mustard grilled pork chops on a white plate with a serving fork on the side

Today’s word of the day is flavor, because these pork chops are packed with it! Just a few simple ingredients and a quick marinade is all you need to make these tender, juicy pork chops that will surely earn a spot on your summer grilling rotation!

They’ve had a top spot on my list for a long time now (and always will)! This is one of my all-time favorite grilling recipes, and we make it all throughout the spring and summer.

Actually, we love it so much that we make it in the fall and winter too. A grill pan on the stove works like a charm (although we have been known to fire up the grill in the dead of winter with snow on the ground and freezing temperatures).

The combination of honey and mustard is a classic. It’s got that sweet-and-tangy thing going on that is just so delicious.

Add a little lemon juice, garlic, and a pinch of cayenne pepper to spice things up, and you’ve got yourself one delicious marinade that’ll transform otherwise ordinary grilled pork chops into a truly outstanding dish that everyone will love.

And not only do we marinate the pork chops in it. Oh, no. We also save a little bit and use it as a sauce/glaze that we brush on the chops after they come off the grill for an extra dose of deliciousness. Like I said… FLAVOR!

grilled pork chops being brushed with honey mustard marinade

Ingredients you need:

Bone-in pork chops (or boneless)
Honey
Dijon mustard
Lemon juice
Garlic
Salt
Cayenne pepper

Here’s a look at how to make Honey Mustard Grilled Pork Chops:

two images, one of a bowl of marinade with a whisk in it with text that says combine honey, mustard, lemon juice, salt, and cayenne, the other of the bowl of marinade with a smaller bowl of marinade next to it with a measuring spoon with text that says remove 2 tablespoons of the marinade, set aside for later

two images, one of pork chops in a baking dish with the marinade being poured over them with text that says place pork chops in a dish, pour marinade over them, the other of the pork chops in the dish coated with the marinade with text that says toss until pork chops are evenly coated with marinade

two images, one of the pork chops and marinade in the dish covered with plastic wrap with text that says cover with plastic wrap, let marinate for 30 minutes, the other of a charcoal grill with text that says meanwhile, preheat grill to medium-high heat

two images, one of pork chops being cooked on the grill with text that says grill pork chops until cooked through, internal temp of 145 degrees Fahrenheit, the other of the cooked pork chops on a plate being brushed with the extra marinade with text that says put chops on a plate and brush with reserved marinade

two images, one of the plate of pork chops covered with foil with text that says loosely cover with foil, let rest for 5 minutes, the other of one of the grilled pork chops on a plate with veggies and potatoes with a slice of the pork chop on a fork with text that says enjoy

Yep, my pictures only show 3 pork chops and the recipe calls for 4. Sorry about that! The day I photographed these, I only had 3 (just imagine there being one more there!).

Tips & Tidbits:

I like to use bone-in pork chops because I think they have more flavor and don’t dry out as easily as boneless pork chops, but you could use boneless if you’d like (they will cook a little quicker).
For this recipe, I don’t recommend using super thick pork chops. Due to the honey in the marinade, it would likely end up burnt by the time the pork chops would be cooked through.
- Stick with chops that are between ½ and ¾ inch thick so you get both a quick cook and nice color on them.
A little fat on those pork chops is not a bad thing. Fat = flavor, and it helps keep the pork chops juicier.
The secret to a juicy grilled pork chop is to not overcook it!
- They are safely cooked when the internal temperature of the pork chops at the thickest part is 145°F. Always go by temperature. The cooking time given in the recipe is just a guideline. The actual time will depend on the size of your pork chops and the heat of your grill.
To get those nice crisscrossed grill marks, rotate the pork chops a quarter turn halfway through the cooking time on each side.
No grill? No problem! Use an indoor grill pan on the stove top on medium heat (I find that medium-high is too hot on my stove; start at medium and turn the heat up or down as needed). Brush it with a little olive oil and then add the chops.
You can change things up and use maple syrup instead of honey.
This marinade is also excellent on chicken!

honey mustard grilled pork chop on a plate with vegetables and potatoes and a fork on the side

I love to serve these pork chops with my Zucchini, Yellow Squash and Tomato Sauté and some Leftover Baked Potato Home Fries, but they really go with just about anything!

I hope you try this recipe for Honey Mustard Grilled Pork Chops and love it as much as I do. Thanks for visiting today!

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Honey Mustard Grilled Pork Chops

These Honey Mustard Grilled Pork Chops are an easy and delicious summertime dinner, but they're so good that you'll want to make them all year long!

Print Recipe Rate/Comment Pin Recipe

Prep Time: 5

Cook Time: 12

Marinating & Resting Time: 35

Total Time: 52

Servings:

Calories: 229

Author: Michelle / Now Cook This!

Ingredients

¼ cup honey
¼ cup Dijon mustard
1 tablespoon lemon juice
1 clove garlic, minced
¼ teaspoon salt
⅛ teaspoon cayenne pepper
4 bone-in pork chops, ½" to ¾" thick, about 4 to 6 ounces each (or you can use boneless pork chops)

Instructions

Make the marinade: In a medium bowl, whisk together the honey, mustard, lemon juice, garlic, salt, and cayenne pepper until well-combined.
Remove 2 tablespoons of the marinade to a small bowl or ramekin; set aside for later.
Place the pork chops in a baking dish. Pour the rest of the marinade over the pork chops and toss until the pork chops are evenly coated on both sides.
Cover the dish with plastic wrap and let the chops marinate at room temperature for 30 minutes.
While the pork chops are marinating, preheat the grill to medium-high.
Remove the pork chops from the marinade (discard the marinade) and grill until nicely browned and cooked through (internal temperature of 145°F at the thickest part), approximately 4 to 6 minutes per side.
Note: Cooking time will depend on the thickness of the pork chops and the temperature of your grill. Be careful not to overcook them, as this will make them dry.
Remove the pork chops from the grill to a plate or serving dish. Brush with the reserved marinade.
Loosely cover the plate with foil and allow the pork chops to rest for 5 minutes before serving. Enjoy!

Notes

I like to use bone-in pork chops because I think they have more flavor and don’t dry out as easily as boneless pork chops, but you could use boneless if you’d like (they will cook a little quicker).
To get those nice crisscrossed grill marks, rotate the pork chops a quarter turn halfway through the cooking time on each side.
No grill? No problem! Use an indoor grill pan on the stove top on medium heat (I find that medium-high is too hot on my stove; start at medium and turn the heat up or down as needed). Brush it with a little olive oil and then add the chops.
Estimated calories shown account for about half of the marinade not actually being consumed because it is discarded.

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