Grilled Dijon pork chops are everything I want from a summer dinner: tangy, savory, lightly charred and easy enough to pull off without turning the backyard into a full-service restaurant. Dijon mustard, lemon juice, Worcestershire and lemon pepper give the pork plenty of personality before it ever reaches the grill.
Why You’ll Love These Grilled Dijon Pork Chops
- The marinade uses familiar ingredients with a big payoff – Dijon mustard, lemon juice, Worcestershire sauce and lemon pepper create a bright, savory marinade without requiring a long shopping list or specialty ingredients.
- It works for both quick dinners and advance prep – The pork chops can marinate for as little as 1 hour or be prepared earlier in the day, making the recipe flexible enough for weeknights and weekend cookouts.
- The flavor complements rather than covers the pork – Dijon adds tang, Worcestershire supplies savory depth and lemon keeps the marinade fresh. The pork still tastes like pork—just considerably more interesting pork.
Ingredients for Grilled Dijon Pork Chops
A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Boneless Pork Chops – Boneless pork chops cook quickly and absorb the Dijon marinade well. For the most predictable result, choose chops that are similar in thickness. Thicker pork chops are generally more forgiving because the exterior has time to brown before the center overcooks.
- Lemon Pepper – Lemon pepper contributes bright citrus flavor, black pepper and, depending on the brand, additional salt. If the blend is salt-heavy, reduce the added sea salt accordingly.
- Fresh Lemon Juice – Lemon juice brightens the Dijon and helps balance the richness of the pork. Fresh juice has a cleaner flavor than bottled lemon juice. Avoid extending the marinade far beyond the tested maximum because prolonged exposure to acid can affect the surface texture of the meat.
- Worcestershire Sauce – Worcestershire sauce adds umami, mild sweetness and tangy depth. Its concentrated flavor supports the Dijon without requiring an extensive list of seasonings.
- Dijon Mustard – Dijon is the defining flavor of the marinade. It is sharp, tangy and less sweet than yellow mustard. The smooth consistency helps emulsify the oil and lemon juice while coating the pork evenly.
- Dry White Wine – White wine adds acidity and subtle fruitiness to the marinade. Use a dry wine such as Pinot Grigio, Sauvignon Blanc or an unoaked Chardonnay rather than salted “cooking wine.” If cooking wine is the tested ingredient, clarify the product and adjust the added salt accordingly.
- Vegetable Oil – A neutral oil helps distribute the seasonings, prevents sticking and supports browning. Canola, avocado or another neutral high-heat oil can also be used.
- Coarse Sea Salt – Salt seasons the pork and helps bring the other marinade flavors into focus.
How to Make Grilled Dijon Pork Chops
In just a few simple steps, you’ll have juicy pork chops ready in no time.
- Make marinade. Mix all ingredients in an airtight plastic bag or shallow baking dish, coating well.
- Marinate for 1-24 hours. Remove Dijon pork chops from marinade, discarding.
- Prepare grill. Heat grill to medium-high heat and lightly coat with cooking spray or vegetable oil.
- Cook. Place pork chops on the grill and cook. Timing will vary greatly. These chops were super thick and took nearly 9 minutes each. Pork can be a little pink in the center, but juices should run clear and the internal temperature should be 140-145 degrees.
- Rest. Remove and allow to rest for 5 minutes before serving.
Tips for Juicy Pork Chops
- Do not rely on clear juice. Juice color is not a reliable safety test. Use an instant-read thermometer to determine doneness.
- Start checking early. You can always cook a pork chop longer, but no amount of optimism will put moisture back into one that has reached 175°F.
- Flip only as needed. Allow the first side to brown and release naturally before turning. Constant movement can interfere with grill marks and browning.
- Use a clean plate after grilling. Do not return cooked pork to the dish that held the raw chops or marinade.
- Rest before slicing. Resting for at least 3 minutes is part of the safe-temperature guidance and also helps retain juices.
- Slice against the grain. Cutting across the visible muscle fibers creates a more tender bite.
Storage and Freezing
Storage: Refrigerate cooked pork chops in an airtight container within 2 hours of cooking. Use cooked pork leftovers within 3 to 4 days.
Reheating: Reheat the pork gently to avoid drying it out. Good options include:
- A covered skillet over low heat with a splash of broth
- A covered baking dish in a low oven
- Short microwave intervals at reduced power
Freezing: Cool the pork completely, wrap it tightly and freeze it in an airtight container for best quality. Thaw overnight in the refrigerator before reheating gently.
FAQs
How long should pork chops rest?
Rest them for at least 3 minutes. Five minutes is convenient for thicker chops and gives you time to finish the side dishes.
Why did my pork chops turn out dry?
They were probably too thin for the stated cook time or cooked past 145°F. Start checking early with a thermometer.
Can I use bone-in pork chops?
Yes. Bone-in chops may take longer and should be checked in the thickest area without touching the bone.
Should I close the grill lid?
Yes, especially for thick chops. Closing the lid helps retain heat and cook the center more evenly.
More Easy Pork Recipes
When pork is on the dinner menu, everyone is happy. Here are some of our favorite pork recipes.
Grilled Dijon Pork Chops Recipe
Grilled Dijon Pork Chops are a favorite for pork on the grill. A zesty and easy pork marinade recipes perfect for grilled or baked pork chops!
Servings:
Equipment
Ingredients
- 4 boneless pork chops
- 3 tablespoons lemon juice
- 3 tablespoons Dijon mustard
- 2 tablespoons white wine
- 2 tablespoons vegetable oil
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground black pepper
- 1 teaspoon coarse sea salt
Instructions
- In a shallow bowl or airtight plastic bag, combine the 3 tablespoons lemon juice, 3 tablespoons Dijon mustard, 2 tablespoons white wine, 2 tablespoons vegetable oil, 1 tablespoon Worcestershire sauce, 1 teaspoon ground black pepper and 1 teaspoon coarse sea salt. When mixed, add the 4 boneless pork chops.
- Marinate for 4-12 hours. Remove the pork chops and discard excess marinade.
- Heat the grill to medium-high heat and lightly coat with cooking spray or vegetable oil.
- Place pork chops on the grill and cook for 5-6 minutes on each side. Timing will vary greatly. Pork can be a little pink in the center, but juices should run clear and the internal temperature should be 140-145 degrees.
- Remove and allow to rest for 5 minutes before serving.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Storage: Refrigerate cooked pork chops in an airtight container within 2 hours of cooking. Use cooked pork leftovers within 3 to 4 days.
Reheating: Reheat the pork gently to avoid drying it out. Good options include:
- A covered skillet over low heat with a splash of broth
- A covered baking dish in a low oven
- Short microwave intervals at reduced power
Nutrition
Calories: 290 kcal, Carbohydrates: 3 g, Protein: 29 g, Fat: 16 g, Saturated Fat: 9 g, Cholesterol: 89 mg, Sodium: 815 mg, Potassium: 574 mg, Vitamin C: 4.9 mg, Calcium: 25 mg, Iron: 1.2 mg
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After decades of grilling pork chops I stumble on this simple marinade. Nine Costco chops-overnite in fridge. Grilled 4 min per side, heat off. Coast to 14 minutes.
Absolutely the very best tasting pork chops im memory – thanksto your marinade!
So glad you loved it!
This marinade added beautiful flavor to my pork chops. I didn’t use a cooking wine simply because I don’t like the stuff. I used 2 tbsp of Chardonnay instead. I also used olive oil in place of vegetable oil. It was very flavorful! Thank you so much for a great recipe!
Thanks, Christine!