How do I keep pork chops from drying out while cooking?

To keep pork chops juicy and tender, use a marinade that includes both oil and an acidic element like vinegar or citrus. I also make sure not to overcook them and rely on a meat thermometer to pull them right at 145°F. Letting them rest for a few minutes after cooking is just as important, since it allows the juices to redistribute instead of running out when they’re cut.

Can I marinate the pork chops for less than or longer than the suggested 4-8 hours?

I usually aim for 4-8 hours of marinating because that’s when I get the best flavor and the pork really has time to absorb everything. If I’m short on time, I’ll still let it sit for at least about 30 minutes. On the other end, I don’t go much past 10 hours since I find the texture can start to break down.

Can I use the honey mustard sauce with other proteins?

Yes, this honey mustard sauce works as a versatile finishing sauce beyond pork chops. I like it with grilled chicken, salmon, or other grilled fish when I want to balance the smoky flavors of my protein. It can even work as a dipping sauce for roasted vegetables or as a spread in sandwiches.

Grilled Honey Garlic Pork Chops

Servings: 4 1x

Scale

Ingredients

For the Pork Chops:

4 boneless pork loin chops (about 6–8 ounces each and ¾- to 1-inch thickness)
3 tablespoons apple cider vinegar
2 tablespoons pure honey
2 tablespoons avocado oil or olive oil
2 tablespoons coconut aminos
3 garlic cloves, pressed or minced (or use 1 teaspoon garlic powder)
2 teaspoons Dijon mustard
½ teaspoon coarse salt
¼ teaspoon black pepper

For the Honey Mustard Sauce:

3 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 tablespoon pure honey
2 teaspoons coconut aminos
¼ teaspoon dried thyme
¼ teaspoon garlic powder
Pinch of salt and pepper

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Instructions

In a small bowl or mason jar with a lid, combine the vinegar, honey, oil, coconut aminos, garlic, Dijon, salt, and pepper. Whisk or shake to combine well, and set aside.
Place the pork chops in a large zip-top bag or container. Pour the marinade over them, and turn pork chops to coat.
Marinate the pork chops in the refrigerator for 4-8 hours for best flavor (not less than 30 minutes and not longer than 10 hours).
Preheat the grill to medium-high heat. Once the grill is heated, remove the pork chops from the marinade (and discard the marinade).
Place pork chops on the grill. Grill pork chops, covered, for 8-12 minutes per side (cook time will depend on the thickness of the chops) or until the internal temperature reaches 145°.
Let the pork chops rest for 5 minutes before serving.
While the pork chops are grilling, prepare the sauce. In a small bowl, combine the mayonnaise, Dijon, honey, coconut aminos, garlic powder, and thyme. Taste and season with salt and pepper.
Serve the grilled pork chops with honey mustard sauce drizzled over top. If desired, garnish with parsley or fresh thyme.

Notes

Apple cider vinegar can be swapped with lemon juice or another vinegar.

Honey can be replaced with maple syrup.

If coconut aminos aren’t available, soy sauce or tamari is an easy substitute.

This recipe can easily be made on the stovetop. Heat a large skillet (preferably a cast-iron skillet) over medium-high heat, then add the pork chops and cook them as directed. For a nice sear, I make sure the pan is nice and hot before adding the pork chops. I’ll usually lower the heat slightly after the initial sear to prevent the outside from burning before the inside is fully cooked.

Nutrition Information

Serving Size: 1 pork chop with 1/4 of the sauce
Calories: 423
Fat: 25 g
(Sat Fat: 8 g)
Sodium: 548 mg
Carbohydrate: 10 g
(Fiber: 0 g
Sugar: 8 g)
Protein: 30 g
Cholesterol: 87 mg

Dietary

Dairy-Free Egg-Free Gluten-free Grain-Free High Protein Nut-free Paleo

Recipe By: Stacie Hassing