Grilled Pork Chops with Dijon-Honey Herb Marinade

4 grilled pork chops (decorated with fresh rosemary sprigs and lemon slices) - in a black cast iron grill pan.

Grilled Pork Chops with Dijon-Honey Herb Marinade

Bone-in pork chops marinated in a bold blend of Dijon mustard, honey, olive oil, fresh herbs, and lemon, then grilled or seared and basted until glossy and flavorful.

Course Main Course

Cuisine American

Keyword grilled pork, grilled pork chops

Prep Time 15

Cook Time 15

Marinating Time 1

Total Time 30

Servings

Calories 533kcal

Author Julia

Ingredients

Pork Chops

4 bone-in pork chops ¾–1 inch thick
2 tablespoons yellow Dijon mustard
1½ tablespoons honey
2 tablespoons olive oil
medium lemon zest and juice
2 cloves garlic minced (or 1 teaspoon garlic powder)
1 teaspoon fresh rosemary finely minced (or ½ teaspoon dried)
1 teaspoon fresh thyme leaves minced (or ½ teaspoon dried)
½ teaspoon smoked paprika
¾ teaspoon salt adjust to taste
½ teaspoon freshly ground black pepper

Vegetables

2 medium red bell pepper quartered
2 medium zucchini
2 ears corn on the cob
10 oz asparagus
2 tablespoons olive oil
3 cloves garlic minced or garlic powder

US Customary - Metric

Instructions

Make the Marinade

In a small bowl or zip-top bag, whisk together Dijon mustard, honey, olive oil, lemon zest and juice, garlic, rosemary, thyme, smoked paprika, salt, and pepper.
Tip: Taste the marinade and adjust honey or lemon juice for balance.

Marinate the Pork

Add pork chops to the marinade, coating evenly.
Reserve 2–3 tablespoons of marinade in a separate bowl for basting (do not let it touch raw meat).
Cover and refrigerate marinated pork chops for 1 to 3 hours.

Bring to Room Temperature

Remove pork chops from fridge about 30 minutes before cooking to bring to room temperature.

Option 1: Use an Outdoor Grill

Preheat grill to medium-high heat (about 400°F / 200°C).
Oil the grates or brush pork lightly with oil to prevent sticking.
Grill chops 4–5 minutes per side, until internal temperature reaches 145°F (63°C).
During the last 1 minute, baste chops with reserved marinade using a clean brush.

Option 2: Use a Stovetop Grill Pan or Heavy Skillet

Heat grill pan or heavy skillet over medium-high heat until very hot.
Lightly oil the pan or brush pork with oil.
Sear pork chops for 4–5 minutes per side, turning once. Use tongs to avoid piercing meat.
Pork chops should reach an internal temperature of 145°F (63°C), followed by 5-minute rest before serving.
In the last minute of cooking, baste chops with reserved marinade.

Rest and Finish

Transfer chops to a platter and let rest for 5 minutes.
Brush again with reserved marinade for shine and extra flavor.

Grill Vegetables

Toss veggies in olive oil, salt, pepper, and a little garlic powder or fresh minced garlic before grilling.
Slice bell peppers in halves or quarters. Grill corn whole or cut in halves or quarters. Slice zucchini into thick rounds.
Cook asparagus about 4–6 mins, turning once. Grill corn 10–12 mins, turning often. Cook bell peppers 6–8 mins until tender and slightly charred. Zucchini about 5–7 mins.

Notes

How to create nice sear marks: Press chops gently onto grill or pan for good sear marks; avoid moving too soon.
Use digital meat thermometer: Monitor doneness with a meat thermometer — 145°F (63°C) for juicy pork. 
Over-marinating can toughen pork due to lemon acidity; keep under 3 hours. 
Serve with mango avocado salsa or grilled veggies to make it a complete meal. See more serving suggestions above this recipe card.

What to grill first: pork chops or vegetables?

You can grill the vegetables either at the same time as the pork chops or while the pork rests—both work well.
If grilling separately: If your grill space is limited or you want to keep things simple, cook the pork first, then toss the veggies on while the meat rests for 5–10 minutes.
If you're grilling everything together, just keep in mind that veggies like zucchini, bell peppers, or asparagus cook faster, so start the pork first or pull the veggies off a bit early.

Storage & Reheating Tips

Store leftover grilled pork chops in an airtight container in the fridge for up to 3–4 days. For longer storage, freeze in a sealed container or freezer bag for up to 2–3 months. Thaw in the refrigerator overnight before reheating.
To reheat, warm the chops gently in a covered skillet over low heat or in a 300°F (150°C) oven until heated through. You can also slice them and reheat briefly in a pan with a splash of broth or water to keep them moist. Avoid microwaving if possible, as it tends to dry out the meat.

Nutrition