Name: Grilled Mustard Pork Chops
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 4 thick cut boneless pork chops; ¼ cup olive oil; 2 tablespoons red wine vinegar; 2 tablespoons lemon juice; 2 tablespoons spicy brown mustard; 2 tablespoon finely grated parmesan cheese; 1 teaspoon honey; 1 teaspoon granulated garlic; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 teaspoon dried thyme; ½ teaspoon kosher salt; ½ teaspoon fresh ground pepper

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Grilled Mustard Pork Chops are full of delicious flavors from a quick mustard vinaigrette marinade. The perfect dinner for busy weeknights.

Grilled Pork Chops are one of our favorites for a quick and easy meal. Marinated Pork Chops are great if we have time to plan ahead or we also love to grill them up with our easy Pork Rub.

Ingredients for Grilled Mustard Pork Chops:

Boneless Pork Chops
Olive Oil
Red Wine Vinegar
Lemon Juice
Spicy Brown Mustard
Honey
Parmesan Cheese
Granulated Garlic
Dried Basil
Dried Oregano
Dried Thyme
Kosher Salt
Fresh Ground Pepper

How to Marinate and Grill Mustard Pork Chops:

Pat pork chops dry with paper towels and place in a zip top bag.

In a mason jar, add the mustard vinaigrette ingredients and shake well.

Pour half of the marinade over the pork chops.
Seal the bag and turn to coat the pork chops well.
Refrigerate for 1 - 2 hours.

Prepare a grill fire to 350°. We used our pellet grill for this recipe using competition pellets.
Place pork chops on the grill and discard any remaining marinade.

Cook the pork chops with the lid closed until internal temperature reaches 145° using the meat probes or a digital meat thermometer. This will keep you from overcooking the pork chops so they are juicy and tender. Total cooking time will depend on your grill and the thickness of the pork chops.

Remove from grill and rest 10 minutes before serving.
Serve with reserved mustard vinaigrette if desired.

How to Store and Reheat:

Store leftover pork chops in an airtight container or zip top bag in the refrigerator up to 4 days.
Reheat sliced pork chops in a skillet coated with olive oil over medium heat, stirring occasionally until heated through.

More Delicious Pork Chop Recipes to Try:

Brown Sugar Pork Chops are always a hit on the grill. Made with a simple brown sugar dry rub, these pork chops are flavorful and juicy.
Garlic and Onion Pork Chops are one of our most requested recipes. Easy enough for busy weeknights and delicious enough to serve for company.
Honey Garlic Pork Chops are one of our all-time favorites. Grilled pork chops coated in a sticky, sweet garlic sauce that will knock your socks off. A must-try for dinner.

If you are looking for a new dinner idea, these Grilled Mustard Pork Chops are just perfect. The mustard vinaigrette adds delicious flavor and helps the pork chops to turn out tender and juicy.

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4 Servings

Grilled Mustard Pork Chops

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Grilled Mustard Pork Chops are full of delicious flavors from a quick mustard vinaigrette marinade. The perfect dinner for busy weeknights.

Ingredients

4 thick cut boneless pork chops
¼ cup olive oil
2 tablespoons red wine vinegar
2 tablespoons lemon juice
2 tablespoons spicy brown mustard
2 tablespoon finely grated parmesan cheese
1 teaspoon honey
1 teaspoon granulated garlic
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon kosher salt
½ teaspoon fresh ground pepper

Instructions

Pat pork chops dry with paper towels and place in a zip top bag.
Add olive oil, red wine vinegar, lemon juice, spicy brown mustard, honey, garlic, basil, oregano, thyme, salt and pepper to a mason jar. Add the lid and shake vigorously until well combined.
Pour half of the vinaigrette over the pork chops. Reserve the remaining vinaigrette in the refrigerator up to 2 weeks.
Squeeze out excess air from the bag and seal. Turn the bag over and over to coat the pork chops in the marinade.
Refrigerate pork chops for 1 - 2 hours.
Prepare a grill fire to 350°.
Place pork chops on the grill and discard the marinade.
Close the grill and cook for 20 minutes. Check the internal temperature of the pork chops and continue to cook until temperature reaches 145°.
Remove pork chops and rest 10 minutes before serving.
Serve with reserved vinaigrette if desired.

Notes

Store leftover pork chops in an airtight container in the refrigerator up to 4 days.

Reheat sliced pork chops in a skillet coated in olive oil over medium heat. Stir occasionally until heated through.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 464Total Fat: 33gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 105mgSodium: 449mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 38g

Nutritional information is estimated and may not be accurate.