Grilled Honey Garlic Pork Chops With Honey Mustard Sauce

Nothing says summer grilling like juicy pork chops straight off the grill. This grilled honey garlic pork chop recipe is one I return to again and again because it delivers big flavor with minimal effort. The pork chops are marinated in a simple honey garlic blend that hits the perfect balance of sweet, savory, and tangy, then grilled until tender and juicy. I finish them with a quick homemade honey mustard sauce that takes every bite over the top. With just 10 ingredients across both the marinade and sauce, it’s easy enough for a weeknight dinner but impressive enough for a backyard cookout.

Is Pork Healthy? 

I often hear people ask whether pork is a healthy protein choice. The answer is yes, especially when choosing lean cuts like pork chops and pork tenderloin. Pork can be part of a healthful eating plan, and it comes with all kinds of nutritional benefits. Here are a few:

• High in protein: Pork is an excellent source of high-quality protein, which helps support muscle growth, repair, and maintenance.
• Rich in essential nutrients: Pork contains important vitamins and minerals, including thiamine, selenium, zinc, vitamin B12, vitamin B6, niacin, phosphorus, and iron.
• Naturally lean: Lean cuts of pork, such as pork chops, are comparable in leanness to boneless, skinless chicken breast.
• Low in sodium: Fresh pork is naturally low in sodium, making it a good option for many healthy eating plans.
• Great for active lifestyles: The combination of protein, vitamins, and minerals makes pork recipes a satisfying choice for fueling busy days and supporting recovery after exercise.

In addition to its nutritional benefits, pork production has become more resource-efficient over time, requiring fewer natural resources than in previous decades.

Ingredient Notes And Substitutions

• Pork chops: I usually go for boneless pork loin chops for this recipe, about 6-8 ounces each and ¾-1 inch thick. Bone-in pork chops also work well. When I’m shopping, I look for pork chops that are pinkish-red in color, and I’ll often choose leaner cuts with less marbling if I want something lighter.
• Apple cider vinegar: I use this for a bit of brightness to balance the sweetness in the marinade. If I don’t have it on hand, lemon juice, white wine vinegar, white vinegar, or rice wine vinegar all work.
• Honey: This is what gives the honey garlic sauce marinade its signature sweetness and helps everything caramelize on the grill. Maple syrup can be used as a substitute.
• Avocado oilor olive oil: Either one works to help carry the pork chop marinade and keep the meat from sticking while grilling.
• Coconut aminos: This adds a savory depth that rounds everything out. If I’m out, I’ll use low-sodium soy sauce or tamari instead.
• Garlic cloves: Fresh garlic is my go-to here, either pressed or minced garlic. In a pinch, I’ll use about a teaspoon of garlic powder instead.
• Dijon mustard: I like how this adds just the right amount of tang and keeps the marinade balanced without overpowering the sweetness.
• Fine salt and ground black pepper: I adjust to taste depending on how bold I want the final flavor.
• Honey mustard sauce: I finish these pork chops with this quick homemade honey mustard sauce that ties everything together with a creamy, tangy-sweet finish. 

Find the ingredient list with exact measurements in the recipe card below.

Grilling The Perfect Pork Chops

These grilled pork chops come together in a few simple steps:

1. Make the marinade: Whisk together the vinegar, honey, oil, coconut aminos, garlic, Dijon, salt, and pepper in a bowl or jar until fully combined. I always make sure the honey is fully dissolved so the flavor stays even throughout.
2. Marinate the pork: Place the pork chops in a zip-top bag or shallow dish, pour the marinade over them, and turn to coat. I let them marinate in the refrigerator for several hours so the flavors really soak in and the meat stays juicy.
3. Grill the pork chops: Preheat the grill to medium-high heat, then remove the pork chops from the marinade and discard it. I grill the chops, covered, flipping once, until they reach an internal temperature of 145°F. This should take 8-12 minutes, but it depends on the thickness of the chops. Even a few extra minutes can dry them out. An instant-read thermometer is a reliable way to avoid overcooking!
4. Rest before serving: I let the pork chops rest for about 5 minutes after grilling so the juices can redistribute. This step results in juicy, tender pork chops when sliced.
5. Mix the sauce: While the pork chops cook, I quickly whisk together the honey mustard sauce so it’s ready to serve immediately with the hot chops.

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Add Some Extra Flair And Flavor

I sometimes like adding small extras to enhance the flavor of these grilled pork chops without changing the base recipe. Sweeteners like extra honey, maple syrup, balsamic, or brown sugar can add depth or richness depending on the direction I want the flavor to go.

For a more savory or aromatic boost, I’ll think about adding garlic, ginger, or onions, along with mustard or a splash of vinegar to brighten everything up. Herbs and spices like rosemary, sage, thyme, paprika, garlic powder, onion powder, chili powder, red pepper flakes, oregano, or chopped parsley can shift the overall flavor.

Fruit is another easy way to bring in freshness and natural sweetness. Apples, blackberries, pears, blueberries, or grapes can all complement the smoky, savory flavors in a simple way.

Sides That Pair Beautifully With This Protein

I usually think about balance and freshness when choosing sides for these grilled pork chops. Simple vegetables like carrots, green beans, asparagus, squash, or dark greens are all delicious with grilled pork. Mashed potatoes are also a classic pairing.

A quinoa kale salad with blueberries and feta is nice when I want something fresh and slightly sweet. When I’m in the mood for something even lighter, I’ll go for a sweet and smoky shredded Brussels sprouts slaw, which adds crunch and a bit of tang. A grilled corn salad with blackberries is perfect when I want something seasonal and a little unexpected.

For a more filling option, an herbed quinoa pilaf can add a nutty richness that works really well with the pork. Fried rice or cauliflower rice both soak up the extra sauce nicely.

Storage Directions

I store leftover grilled pork chops in an airtight container in the refrigerator for up to 3 days. I like to let them cool completely before sealing them up so they stay as juicy as possible when reheated.

Cooked pork chops can be frozen for up to 2-3 months, but they tend to lose some juiciness after freezing and reheating, especially because they’re a relatively lean cut. They can come out a bit drier or slightly tougher compared to fresh leftovers.

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The photos in this blog post were taken by Rachel Cook of Half Acre House.

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