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Grilled pork chops are a timeless classic, but when paired with a tangy and sweet honey mustard glaze, they’re taken to an entirely new level of deliciousness. These Honey Mustard Grilled Pork Chops deliver bold flavor with minimal prep, making them perfect for weeknight dinners or summer barbecues. The combination of honey, whole grain mustard, apple cider vinegar, and spices creates a well-balanced glaze that’s sticky, savory, sweet, and slightly spicy. Bone-in pork chops help retain juiciness during grilling, while the seared edges lock in flavor. The glaze caramelizes beautifully on the grill, resulting in a golden crust that enhances the smoky char from the flames. Whether you’re a seasoned griller or just starting out, this recipe is straightforward and forgiving, yet delivers a restaurant-quality result every time. Pair it with simple sides like grilled vegetables, mashed potatoes, or a crisp green salad for a satisfying, well-rounded meal. Make a double batch of the glaze—it’s that good—and try it on chicken or roasted veggies, too. These chops are guaranteed to be a crowd-pleaser, earning their place as a staple on your grill menu.

Why You’ll Love This Recipe

Bold, Balanced Flavor – The honey mustard glaze combines sweet, tangy, and spicy in perfect harmony.
Simple Ingredients – All pantry staples, no fancy tools or hard-to-find items required.
Juicy and Tender – Bone-in pork chops stay moist and flavorful on the grill.
Quick to Make – Prepped and cooked in under 30 minutes—ideal for busy weeknights.
Versatile Glaze – Works beautifully on other proteins and vegetables too.

Ingredients

Apple cider vinegar
Cornstarch
Pure honey
Whole grain mustard (with seeds)
Onion powder
Cayenne pepper
Brown sugar (packed)
Kosher salt
Freshly ground black pepper
Bone-in pork chops (1-inch thick)

Variations

Spicier Version: Add extra cayenne or a splash of hot sauce for more heat.
Mustard Swap: Try Dijon or spicy brown mustard for a sharper bite.
Marinade Style: Marinate the chops in the glaze for a few hours before grilling for deeper flavor.
Boneless Option: Use boneless chops, but reduce grilling time to avoid overcooking.
Oven or Stovetop: If grilling isn’t an option, sear the chops on a stovetop and finish in the oven.

How to Make the Recipe

Step 1: Prepare the Honey Mustard Glaze

In a small saucepan, whisk together vinegar and cornstarch until smooth. Add honey, mustard, onion powder, cayenne, and brown sugar. Bring to a simmer and cook until thickened. Season with salt and pepper to taste. Set aside.

Step 2: Preheat the Grill

Heat your grill to medium-high and oil the grates to prevent sticking.

Step 3: Season the Pork Chops

Pat pork chops dry with paper towels. Season both sides with kosher salt and freshly ground black pepper.

Step 4: Grill the Chops

Place the pork chops on the hot grill. Grill for 4–5 minutes per side or until nicely charred and the internal temperature reaches 145°F (63°C).

Step 5: Glaze and Finish

Brush the chops generously with the honey mustard glaze during the last 1–2 minutes of grilling. Let the glaze caramelize slightly but avoid burning.

Step 6: Rest and Serve

Remove from grill and let rest for 5 minutes. Serve with extra glaze on the side.

Tips for Making the Recipe

Don’t skip the resting time—it allows juices to redistribute for maximum tenderness.
Use a meat thermometer to avoid overcooking.
Make the glaze ahead of time to save time on busy nights.
Grill with the lid closed for even cooking.
If using thinner chops, reduce cook time to prevent dryness.

How to Serve

Serve these pork chops with classic barbecue sides like corn on the cob, coleslaw, or grilled asparagus. A fresh garden salad and roasted potatoes also pair beautifully. Don’t forget to drizzle a bit more glaze on top right before serving for an extra flavor punch.

Make Ahead and Storage

Storing Leftovers

Wrap leftover pork chops tightly or store in an airtight container in the fridge for up to 3 days.

Freezing

Freeze cooked chops (without glaze) for up to 2 months. Thaw overnight in the fridge and reheat with fresh glaze.

Reheating

Warm in the oven at 300°F (150°C) covered with foil, or gently on the stovetop with a splash of water or glaze to prevent drying out.

FAQs

1. Can I use boneless pork chops instead?

Yes, just reduce cooking time slightly as they cook faster than bone-in chops.

2. Is there a substitute for apple cider vinegar?

White wine vinegar or lemon juice can be used in a pinch.

3. Can I make the glaze ahead of time?

Absolutely—store it in the fridge for up to 5 days.

4. How do I know when pork is done?

Use a meat thermometer. Pork is safe to eat at 145°F (63°C).

5. Will the glaze burn on the grill?

Brush it on in the last minutes of grilling to avoid burning the sugars.

6. Can I cook these in the oven?

Yes—bake at 400°F (200°C) for 20–25 minutes, then broil briefly with glaze.

7. What can I use instead of whole grain mustard?

Dijon or yellow mustard are good alternatives, though flavor will vary.

8. Can I make this recipe spicier?

Yes, add more cayenne or a dash of hot sauce to the glaze.

9. What’s the best thickness for pork chops?

1-inch thick chops are ideal for juiciness and grill time.

10. Can I double the recipe?

Yes! Just scale up the glaze ingredients and cook in batches if needed.

Conclusion

These Honey Mustard Grilled Pork Chops are the perfect blend of smoky, sweet, tangy, and savory. Quick enough for a weeknight yet flavorful enough for a weekend BBQ, they offer a crowd-pleasing balance of bold taste and juicy tenderness. With a homemade glaze that’s versatile and incredibly easy to make, this recipe will quickly become a go-to favorite for grilling season and beyond. Give it a try—and don’t be surprised when your guests ask for seconds (and the recipe).