Mustard & Herb Grilled Pork Chops: A Taste of Summer

The scent of grilled herbs always brings me back to summer evenings spent in my grandmother’s garden. I remember watching her carefully snip sprigs of rosemary, thyme, and lavender, their fragrant oils releasing into the warm air. She’d often use those herbs, along with a generous dollop of mustard, to create a simple marinade for pork chops, transforming a humble cut of meat into a flavorful and memorable meal. This recipe is my homage to those cherished moments, a celebration of simple ingredients and the magic of the grill.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 6-8 minutes
• Total Time: 21-23 minutes (including resting time)
• Servings: 4
• Dietary Type: Gluten-Free (naturally, but check your ingredients)

Ingredients

• 2 tablespoons dijon-style mustard
• 2 tablespoons extra virgin olive oil
• 1 tablespoon raspberry vinegar (or other fruit flavor)
• 1 tablespoon herbes de Provence
• 1 tablespoon water
• 4 (5 ounce) boneless pork loin chops, each about 3/4 inch thick

Equipment Needed

• Small bowl
• Whisk
• Shallow bowl or pie plate
• Griddle (preferably a panini press-type griddle)
• Meat thermometer

Instructions

1. In a small bowl, combine the dijon-style mustard, extra virgin olive oil, raspberry vinegar, herbes de Provence, and water.
2. Whisk the ingredients together until they are emulsified. This can also be done in a blender or mini food processor if preferred. Set the marinade aside.
3. Trim any excess fat from the pork chops.
4. Place the trimmed pork chops in a shallow bowl or pie plate.
5. Pour the marinade over the pork chops, ensuring they are thoroughly coated.
6. Let the pork chops marinate for 15 to 20 minutes at room temperature. If you plan to marinate them longer, cover the bowl and refrigerate. Remove the pork chops from the refrigerator 20 minutes before grilling to allow them to come closer to room temperature. This will help them cook more evenly.
7. Preheat your griddle on high heat.
8. Once the griddle is hot, allow any excess marinade to drip off the pork chops.
9. Arrange the pork chops evenly spaced on the bottom grill plate.
10. Close the grill.
11. Grill for 6 to 8 minutes, or until the pork chops have reached an internal temperature of 160°F (71°C). Use a meat thermometer to ensure accurate doneness. It is crucial not to overcook the pork, as it can become dry.
12. Remove the grilled pork chops to a warm platter and allow them to rest for 5 minutes before serving. Resting the meat allows the juices to redistribute, resulting in a more tender and flavorful chop.
13. Serve immediately and enjoy!

Expert Tips & Tricks

• Pork Chop Thickness Matters: When grilling in a closed position, it’s crucial that the pork chops are of uniform thickness to ensure even cooking. If they vary, the thinner chops may overcook before the thicker ones reach the desired temperature.
• Don’t Skip the Resting Period: Allowing the pork chops to rest after grilling is essential. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product. Cover loosely with foil to keep them warm during the resting period.
• Marinade Magic: The raspberry vinegar adds a lovely tang to the marinade, but feel free to experiment with other fruit vinegars like apple cider vinegar or even a splash of lemon juice.
• Prevent Sticking: To prevent the pork chops from sticking to the griddle, you can lightly brush the griddle plates with a high-smoke-point oil like avocado or grapeseed oil before preheating.
• Spice it Up: For a touch of heat, add a pinch of red pepper flakes to the marinade.

Serving & Storage Suggestions

Serve these flavorful Mustard & Herb Grilled Pork Chops immediately after grilling. They pair beautifully with roasted vegetables like asparagus, bell peppers, or zucchini. A simple side salad with a light vinaigrette also complements the richness of the pork. Mashed potatoes or polenta are comforting options for a more substantial meal.

Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet over medium-low heat or in a microwave. Adding a splash of broth or water can help prevent them from drying out during reheating. While freezing is possible, it can slightly alter the texture of the pork, so refrigeration is preferred for short-term storage. It’s best to consume them within the recommended time frame to ensure optimal quality and food safety.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	279 kcal	N/A
Total Fat	16.6 g	25%
Saturated Fat	4.4 g	22%
Cholesterol	95 mg	31%
Sodium	68.3 mg	2%
Total Carbohydrate	0 g	0%
Dietary Fiber	0 g	0%
Sugars	0 g	0%
Protein	30.6 g	61%

Variations & Substitutions

• Honey Mustard Glaze: For a sweeter twist, replace one tablespoon of the dijon mustard with honey. This creates a lovely glaze as the pork chops grill.
• Lemon Herb: Substitute the raspberry vinegar with lemon juice and add fresh lemon zest for a bright, citrusy flavor.
• Spicy Mustard: Use a spicy brown mustard instead of dijon for a kick of heat.
• Different Herbs: Feel free to experiment with different herbs based on your preference. Rosemary, thyme, oregano, and sage all work well with pork.
• Apple Cider Marinade: Use apple cider vinegar in place of the raspberry vinegar for a more mellow flavor. You can also add a splash of apple cider for added sweetness.
• Thicker Chops: If you prefer a thicker cut of pork, adjust the grilling time accordingly to ensure the internal temperature reaches 160°F (71°C).

FAQs (Frequently Asked Questions)

Q: Can I use bone-in pork chops for this recipe?
A: Yes, you can use bone-in pork chops. However, they may require a slightly longer grilling time to ensure they are cooked through.

Q: Can I marinate the pork chops overnight?
A: Yes, you can marinate the pork chops overnight in the refrigerator. This will allow the flavors to penetrate the meat more deeply. Just be sure to remove them from the refrigerator about 20 minutes before grilling to allow them to come closer to room temperature.

Q: What is the best way to check the internal temperature of the pork chops?
A: Use a meat thermometer to check the internal temperature. Insert the thermometer into the thickest part of the pork chop, avoiding any bone. The pork chop should reach an internal temperature of 160°F (71°C).

Q: Can I grill these pork chops on an outdoor grill?
A: Absolutely! Preheat your outdoor grill to medium-high heat. Grill the pork chops for approximately 4-5 minutes per side, or until they reach an internal temperature of 160°F (71°C).

Q: My pork chops turned out dry. What did I do wrong?
A: Overcooking is the most common cause of dry pork chops. Be sure to use a meat thermometer to monitor the internal temperature and avoid cooking them beyond 160°F (71°C). Also, allowing the pork chops to rest after grilling helps retain moisture.

Final Thoughts

This Mustard & Herb Grilled Pork Chop recipe is a simple yet satisfying way to elevate a weeknight dinner or impress guests at a weekend barbecue. The combination of tangy mustard, aromatic herbs, and juicy pork creates a flavor explosion that’s sure to please. Don’t be afraid to experiment with different herbs and spices to create your own signature marinade. I encourage you to try this recipe and share your feedback – I’d love to hear how you made it your own! Pair it with a crisp glass of white wine or a refreshing iced tea for the perfect summer meal. Happy grilling!