Grilled Dijon Pork Chops

Bone in pork chops are brined, marinated in Dijon mustard and Worcestershire sauce, then grilled until juicy and flavorful. Serve with rice, vegetables, or your favorite side.

Prep Time10

Cook Time12

Brine and Marinade Time2 20

Total Time22

Course: Dinner, Main Course, Main Dish, Pork

Cuisine: American, Filipino

Keyword: dijon pork chops, grilled, juicy, marinated, Savory

Servings: people

Calories: 66kcal

Author: Vanjo Merano

Cost: $

Ingredients

6 pieces pork chops bone-in, 1/4 to 1/2 inch thick

Brine ingredients:

1/4 cup coarse sea salt
1/4 cup brown sugar
2 cups water
2 cups ice cubes

Marinade ingredients:

1/4 cup Dijon mustard
1/2 cup Worcestershire sauce
2 teaspoons brown sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper

US Customary - Metric

Instructions

Make the brine by combining 2 cups water, 1/4 cup brown sugar, and 1/4 cup coarse sea salt in a bowl. Microwave for 2 minutes, then stir until the sugar and salt dissolve completely.
1/4 cup coarse sea salt, 1/4 cup brown sugar, 2 cups water
Pour the hot brine into a separate bowl with 2 cups of ice cubes. Stir until the brine cools down completely.
2 cups ice cubes
Add the pork chops to the cooled brine and let them soak for 20 minutes. Remove the pork chops from the brine, rinse them under running water, and pat them dry with paper towels. Set them aside.
6 pieces pork chops
Make the marinade by combining 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. Stir until everything is well blended.
1/4 cup Dijon mustard, 1/2 cup Worcestershire sauce, 2 teaspoons brown sugar, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper
Place the pork chops in a resealable freezer bag, then pour in the marinade. Seal the bag and gently massage to coat the pork chops. Marinate for 2 hours.
6 pieces pork chops
Heat the grill over medium-high heat. Grill each side of the pork chops for 4 to 6 minutes, or until the internal temperature reaches 145°F. Do not overcook because pork chops can dry out quickly.
6 pieces pork chops
Transfer the grilled pork chops to a serving plate. Serve with rice, vegetables, or your favorite side dish.

Notes

Make-ahead – Marinated raw pork chops can be frozen in the freezer bag for up to 2 months. Thaw in the refrigerator overnight before grilling.

Brand recommendation – Any standard Dijon mustard works here. Grey Poupon and Maille both give the right level of sharpness for the marinade.

Scaling – Recipe doubles easily. Increase the brine to 4 cups of water with 1/2 cup salt and 1/2 cup brown sugar. Marinade scales the same way.

Grill flare-ups – The Worcestershire sauce can drip and cause small flare-ups. Keep a spray bottle of water near the grill and move the chops to a cooler spot if the flames get tall.

Indoor option – No grill, no problem. Use a cast iron grill pan over medium-high heat for 4 to 5 minutes per side. The marinade still browns nicely on a hot pan.

Nutrition