Grilled Dijon Pork Chop Recipe

Grilled Dijon Pork Chops are bone in pork chops that I brine first, then marinate in Dijon mustard, Worcestershire sauce, and a little brown sugar before grilling. The brine helps keep the pork juicy, and the marinade gives the outside that tangy, savory flavor. I like doing both because pork chops can dry out fast on the grill if you are not careful. This recipe is a nice change from my usual marinated grilled pork chop, especially when I want something that is still simple but tastes a little different.

This started one day when I wanted grilled pork chops but did not feel like reaching for soy sauce and calamansi again. Dijon mustard was already in the fridge, the Worcestershire was sitting in the pantry, and the chops were thawed. That was pretty much how this recipe began. I tried it once, liked the flavor, and kept making it after that. If you are still getting used to grilling pork chops, my guide on how to grill pork chops can also help with timing and doneness.

These pork chops cook quickly. I grill them for 4 to 6 minutes per side, depending on thickness. The outside gets golden and a little charred while the inside stays juicy if you pull them off the grill at the right time. I usually serve this with rice, but baked potatoes or garlic mashed potatoes work well too. The flavor is not Filipino in the traditional sense, but we still eat it the Filipino way at home, with rice on the plate and maybe some atchara on the side.

What is Grilled Dijon Pork Chops

Grilled Dijon Pork Chops are pork chops marinated with Dijon mustard and Worcestershire sauce, then cooked over a hot grill until browned outside and juicy inside. This is not the sweet Filipino style pork chop marinade that many of us know. The flavor is sharper because of the mustard, and the Worcestershire sauce gives it a deeper savory taste.

Dijon mustard has a stronger flavor than regular yellow mustard. It is creamy, tangy, and a little sharp. That sharpness works well with pork because it wakes up the flavor without making the dish heavy. Worcestershire sauce adds saltiness, sweetness, and that savory taste that makes grilled meat better.

I like using bone in pork chops here. The bone adds flavor, and the meat near the bone usually stays juicier for me. Thin chops between 1/4 and 1/2 inch thick work well because they cook fast. You just need to watch them closely, because thin pork chops can go from juicy to dry if they stay on the grill too long.

This is more of a backyard grilling recipe than a traditional Filipino dish, but that does not stop me from serving it with rice. The tangy outside, the smoky grill flavor, and the juicy pork make it easy to enjoy with simple sides. If you want to compare it with another method, my grilled brined pork chop recipe shows how much brining can help.

Why I Like This Method

I like this method because it gives pork chops a better chance of staying juicy. Pork chops are not hard to cook, but they can dry out quickly. The brine gives the meat a little help before it hits the grill, and the marinade gives it flavor.

• The brine helps with moisture. Salt and brown sugar dissolve in water and season the pork before grilling. Twenty minutes is enough for thin chops. I do not like brining them too long because they can get too salty.
• The marinade gives the pork its flavor. Dijon mustard, Worcestershire sauce, brown sugar, salt, and pepper coat the pork chops before grilling. The mustard helps the marinade cling to the meat, and the Worcestershire gives it that savory taste.
• Bone in chops work nicely here. I like bone in chops because they stay juicy for me on the grill. Boneless chops also work, but I usually reduce the cooking time a little.
• Thin chops cook fast. These do not need a long time on the grill. Four to 6 minutes per side is usually enough. I always check the internal temperature because guessing can lead to dry pork.

Ingredients

• Pork chops – Bone in pork chops between 1/4 and 1/2 inch thick work best for this recipe.

Brine ingredients:

• Coarse sea salt – This seasons the pork and helps it hold moisture during grilling.
• Brown sugar – This balances the salt and helps the pork brown nicely on the grill.
• Water – This is the base of the brine.
• Ice cubes – These cool the hot brine quickly so the pork does not start cooking when added.

Dijon Pork Chops Marinade Ingredients:

• Dijon mustard – This gives the pork chops their sharp and tangy flavor.
• Worcestershire sauce – This adds savory flavor and a little sweetness.
• Brown sugar – A small amount helps balance the mustard and helps with browning.
• Salt – This adds a little more seasoning, but not too much because the pork is already brined.
• Ground black pepper – This gives the marinade a mild peppery taste.

1. Combine 2 cups water, 1/4 cup brown sugar, and 1/4 cup coarse sea salt in a bowl.

1. Microwave for 2 minutes.

1. Stir until the sugar and salt dissolve completely.

1. Pour the hot brine into a separate bowl with 2 cups of ice cubes. Stir until the brine cools completely.

1. Add the pork chops to the cooled brine and let them soak for 20 minutes.

1. Remove the pork chops from the brine, rinse them under running water, and pat them dry with paper towels. Set them aside.

1. Combine 1/4 cup Dijon mustard, 1/2 cup Worcestershire sauce, 2 teaspoons brown sugar, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper in a bowl.

1. Stir until well blended.

1. Place the pork chops in a resealable freezer bag.

1. Pour in the marinade.

1. Seal the bag and gently massage it so the pork gets coated. Marinate for 2 hours.

1. Heat the grill to medium high.

1. Pour the remaining marinade into a microwavable bowl.

1. Add 1 tablespoon of canola oil (optional).

1. Microwave for 3 minutes (this will eliminate any bacteria from the marinade).

1. Grill each side of the pork chops for 4 to 6 minutes .

1. Turn it over and brush the basting sauce.

1. Continue grilling the opposite side until the internal temperature reaches 145°F.

1. Transfer the pork chops to a serving plate and let them rest for 3 to 5 minutes before serving.

What to Serve with Grilled Dijon Pork Chops

I usually serve these pork chops with rice. The flavor is tangy and savory, so plain sides work really well. You can also add something sweet, sour, or garlicky on the side.

• Steamed rice – This is my usual choice at home. The rice keeps the meal simple and lets the pork chops stand out.
• Sinangag – Garlic rice is always good with grilled pork. This is what I make when I have leftover rice ready.
• Garlic Mashed Potatoes – This makes the meal feel a little heavier and more comforting.
• Oven Baked Potatoes – These are easy to prepare while the pork chops are marinating.
• Papaya Atchara – The sweet and sour flavor goes nicely with grilled pork.
• Grilled vegetables – Broccoli, asparagus, or green beans make the plate feel complete.

Storage

Refrigerate leftover pork chops in a covered container for up to 3 days. I like reheating them in a skillet over medium low heat with a small splash of water. This keeps the pork from drying out too much.

The microwave also works, especially when you are in a hurry, but the texture is better when reheated on the stove.

You can also freeze the uncooked marinated pork chops in the freezer bag for up to 2 months. Thaw them in the refrigerator overnight before grilling.

More Recipes

Here are other pork chop recipes you can try next.

• Inihaw na Pork Chop – This uses soy sauce and lemon juice, then gets served with spicy vinegar.
• Filipino BBQ Pork Chop – This has a sweeter flavor because of the banana ketchup in the basting sauce.
• Simple Baked Pork Chops – This is helpful when you want pork chops but do not want to grill.
• Baked Pork Chops with Italian Seasoning – This uses a stovetop to oven method with a butter rosemary baste for a Mediterranean flavor.
• Sizzling Pork Chop – This is pan fried and served with gravy on a sizzling plate.
• Pork Steak – This is a bistek style pork chop dish with soy sauce, calamansi, and onion rings.
• Pork Chop Recipes – A full collection of my pork chop recipes grouped by method, from frying to grilling to baking.

• Pork chops – Boneless pork chops work too. Reduce the grill time a little because they usually cook faster.
• Dijon mustard – Spicy brown mustard is the closest substitute. Yellow mustard is milder, so the flavor will not be the same.
• Worcestershire sauce – Soy sauce mixed with a little vinegar and brown sugar can work if that is what you have. The flavor will be saltier and less deep, but it still works.
• Brown sugar – White sugar can be used in a pinch.
• Coarse sea salt – Kosher salt works at the same amount. Use less if you only have table salt because it is finer and saltier by volume.

This is a good pork chop recipe to make when you want something simple but not the same flavor you always cook. The brine helps keep the meat juicy, and the Dijon marinade gives it a nice tang once it hits the grill. Serve it with rice, potatoes, or whatever side you already have. Give this a try and let me know what you thin