Grilled Pork Chops with Dijon-Honey Herb Marinade

Flavor-Packed Grilled Pork Chops + Easy Grilled Sides

My recipe covers everything you need for perfectly grilled pork chops: a bold, flavorful marinade; basting during grilling for a glossy, caramelized crust; a short rest to lock in moisture and tenderness—and so much more. Here are the juicy details:

• This is a complete meal: I turn this recipe into a well-balanced dinner by grilling vegetables like asparagus, corn, red bell peppers, or zucchini right alongside the pork chops. It keeps things simple, adds color and texture, and makes for delicious sides. Of course, you can add your favorite sides like my roasted garlic mashed potatoes or refreshing cilantro-lime black bean rice.
• Zesty Herb Marinade: I combine Dijon mustard, honey, lemon juice and zest, olive oil, garlic, rosemary, thyme, smoked paprika, salt, and pepper to create a tangy-sweet marinade that tenderizes and flavors the pork chops.
• I provide step-by-step instructions for cooking these pork chops on either an outdoor grill or a stovetop grill pan. Whether you're grilling outside or cooking indoors, you’ll get juicy, flavorful results every time—no matter your setup or the season. I’ve tested this recipe both ways, so you can enjoy grilled pork chops all year long—not just in summer and not only if you have an outdoor grill.

Best Pork Chops for Grilling

I always go for bone-in chops that are about ¾ to 1 inch thick—they stay juicier and cook more evenly on the grill. Boneless chops work too, but they cook faster and can dry out if you’re not careful. I avoid really thin chops (like the quick-cook ones) because they’re easy to overcook and don’t get that nice sear or grill marks. Each chop should weigh about 6 to 8 ounces (170–225g) to ensure even cooking. I always look for pork chops with some visible fat marbling—it helps keep them juicy and full of flavor when grilled.

Pork Chop Marinade

My marinade ingredients are: Dijon mustard, honey, lemon juice and zest, olive oil, garlic, rosemary, thyme, smoked paprika, salt, and pepper. It’s simple, but it gives the pork chops a ton of flavor and helps keep them juicy and tender.

• I use Dijon mustard as the base—it adds bold, tangy flavor and helps tenderize the pork.
• Honey adds a hint of sweetness and caramelizes beautifully on the grill.
• Olive oil keeps the meat moist and helps the marinade coat evenly.
• I add both the zest and juice of a lemon for brightness and to help break down the meat fibers gently.

My Go-To Grilled Veggies

• Asparagus: For grilling I recommend picking medium-thick or thick spears—they hold up better on the grill without burning or turning mushy. Skip the skinny asparagus! I usually trim the woody ends and toss them with olive oil, salt, and pepper before grilling.
• Corn: I grill 2 whole ears of corn without the husks. Cooking them directly on the grill gives them a nice char and brings out their natural sweetness.
• Red bell peppers: I half or quarter them before grilling—this keeps them from slipping through the grates and makes them easier to flip. They soften beautifully and add sweetness and color.
• Zucchini or yellow squash: Slice them into thick rounds so they don’t overcook, get too soft, or fall apart. A bit of olive oil and salt is all they need.

Grilled Veggie Tips

• Seasonings: Toss the veggies in olive oil, salt, pepper, and either garlic powder or a bit of fresh minced garlic before grilling.
• Shapes and sizes: I grill peppers in halves or quarters and corn whole (or halved or quartered). Zucchini gets sliced into thick rounds, and asparagus goes on as-is (just trimmed).
• Grilling times:
• Asparagus: 4–6 minutes, turning once
• Corn: 10–12 minutes, turning often
• Peppers: 6–8 minutes, until tender and slightly charred
• Zucchini: 5–7 minutes, turning once halfway through

Extra Tips for Perfectly Grilled Bone-In Pork Chops

• Use a meat thermometer: Bone-in chops can cook unevenly due to the bone, so check for an internal temp of 145°F (63°C) in the thickest part (away from the bone) to ensure doneness without drying out.
• Avoid flare-ups: Bone-in cuts can be fattier near the bone, which may cause flare-ups on the grill. Keep a cooler zone on the grill to move the chops if needed.
• Start with indirect heat, finish with direct: For thick chops, sear them over high heat, then move to indirect heat to finish cooking gently without burning the outside.
• Score the fat cap to prevent curling: If your chops have a thick fat edge, score it lightly to prevent curling on the grill and to help render the fat more evenly.
• Rest on a wire rack to prevent steaming: Let the chops rest on a wire rack set over a plate instead of a flat surface to prevent the underside from steaming and losing that nice crust.

Serve With

• My Most Requested Pasta Salad
• Mediterranean Lemon Rice
• Mexican Street Corn Pasta Salad
• Cilantro-Lime Black Bean Salad
• Parmesan Mashed Potatoes with Roasted Garlic
• Summer Fruit Salad
• Grilled Peaches
• Apple Spinach Salad with Honey-Mustard Lemon Dressing

More Pork Chop Recipes

• Creamy Mushroom Pork Chops
• Pan-Seared Pork Chops with Caramelized Apples
• Pan-Fried Pork Chops with Honey-Lime Sauce
• Creamy Bacon and Mushroom Pork Chops

How to Grill Pork Chops (in 4 Easy Steps)

STEP 1. Make a marinade: Whisk together Dijon mustard, honey, olive oil, lemon zest and juice, garlic, herbs, paprika, salt, and pepper. Coat pork chops in the marinade, reserving a few tablespoons for basting.

STEP 2. Marinate the pork chops: Marinate in the fridge for 1 to 3 hours, then bring the pork chops to room temperature before cooking.

STEP 3. Grill the pork chops: Heat the grill to medium-high. Grill the chops over medium-high heat for 4–5 minutes per side.

STEP 4. Baste and let them rest: Baste the pork chops with the reserved marinade during the last minute, until they reach an internal temperature of 145°F (63°C). Let rest for 5 minutes, then serve.