This combination of juicy grilled bone-in pork chops, adorned with a luscious honey mustard sauce, served alongside a vibrant grilled corn & tomato pasta salad is a match made in culinary heaven.
Summer gatherings are made more memorable by the delightful aromas and flavours emanating from the grill. This tantalizing combination is sure to transport your taste buds to an out of this world experience.
It is time to fire up the grill!
These Grilled Pork Chops with Honey Mustard Sauce were grilled on my 36″ Hestan freestanding Grill. Proud Hestan Ambassador. Opinions in this post are always my own.
INGREDIENTS
- Bone-in pork loin chops
Marinade
- Sodium soy sauce
- Apple cider vinegar
- Olive oil
- Brown sugar
- Garlic powder
- Dried thyme
- Onion powder
Honey mustard sauce
- Olive oil
- Lemon
- Kosher salt
- Black pepper
- Dijon mustard
- Honey
- Cayenne pepper
For serving
- Maldon Salt
- Grilled Corn and Tomato Pasta Salad
- Cilantro
See recipe card for quantities.
INSTRUCTIONS
Marinade the Pork Chops: a small bowl, whisk together all the marinade ingredients until combined. Pour the marinade over sides of the pork chops; cover and let them marinate for at least 1 hour
Honey Mustard Sauce: In a mason jar, with a tight-fitting lid, combine all the honey mustard sauce ingredients and shake until smooth and creamy.
Grill the pork chops: Preheat the grill on medium-high heat
Place the chops on the grill and cook for 1 minute. Turn the chops 90°. Flip at 2 minutes, turn 90° again at 3 minutes.
Grill for about 5 minutes or when the chops reach an internal temperature of 140°F-145°F (when cut into, the meat should be blushing pink in colour, not white).
Cover with aluminum foil and let rest for 5 minutes before serving.
Serve: Pour honey mustard sauce over the chops and serve with a grilled corn and tomato pasta salad.
Finish with Maldon salt and enjoy!
Watch how this recipe was made here
Tried this recipe?
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Cheers! James & Elaine
Grilled Pork chops with Honey Mustard Sauce
Ingredients
- 6 bone-in pork loin chops
Marinade
- ¼ cup reduced sodium soy sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon onion powder
Honey mustard sauce
- ¼ cup olive oil
- Zest and juice of 1 lemon
- Kosher salt and black pepper
- ¼ cup Dijon mustard
- ¼ cup honey
- 1 teaspoon cayenne pepper
For serving
- Maldon Salt for finishing
- Grilled Corn and Tomato Pasta Salad
- Cilantro chopped
Instructions
- Marinade the Pork Chops: a small bowl, whisk together all the marinade ingredients until combined. Pour the marinade over sides of the pork chops; cover and let them marinate for at least 1 hour
- Honey Mustard Sauce: In a mason jar, with a tight-fitting lid, combine all the honey mustard sauce ingredients and shake until smooth and creamy.
- Grill the pork chops: Preheat the grill on medium-high heat
- Place the chops on the grill and cook for 1½ – 2 minutes then turn the chops 90°. Cook for 1½ – 2 minutes and flip. After another 1½ – 2 minutes, turn 90°. Remove when chops are cooked to your preferred doneness, we like ours between 140°F-145°F (when cut into, the meat should be blushing pink in colour, not white).
- Cover with aluminum foil and let rest for 5 minutes before serving.
- Serve: Pour honey mustard sauce over the chops and serve with a grilled corn and tomato pasta salad.
- Finish with Maldon salt and enjoy!
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