Grilled Pork Chops with Rosemary Dijon Marinade

Name: Grilled Pork Chops with Rosemary Dijon Marinade
Prep time: 5 min
Cook time: 10 min
Ingredients: 4 bone-in pork loin chops; 1/2 cup Duke's mayonnaise; 1/4 cup Dijon mustard; 1/4 cup dry white wine; 2 tbsp honey; 2 tbsp chopped fresh rosemary, plus rosemary sprigs for garnish (optional); Kosher salt and fresh ground pepper

These grilled pork chops with rosemary Dijon marinade are perfect for those busy weeknights when you want a quick and easy meal (and less dishes to clean up after). It's a simple recipe that requires one major thing: Remember to marinate the chops in the morning to have them ready to grill at dinnertime. Add my Roasted Beet and Watermelon Salad with Goat Cheese or some steamed green beans with rice or heat-and-serve mashed sweet potatoes to round out the meal.

Grilled garlic rosemary pork chops on a gray platter. — Photo by Mary Britton Senseney

When I need an easy weeknight meal, I love to make these pork chops, especially when the weather is warm (which is pretty much all year round here in Charleston). For the best flavor and to ensure these will be juicy pork chops, I use bone-in pork chops instead of boneless chops. The thickness of the chops really does make a difference in cooking time. Look for pork chops that are about 1 to 1 ½ inches thick. Thinner pork chops will also work, but you'll need to decrease the cooking time.

This recipe is from my cookbook, The Duke's Mayonnaise Cookbook. If you are looking for other great recipes to go with these grilled rosemary pork chops, check out my Bacon Succotash or Smoked Street Corn recipes. My Alabama White BBQ Sauce is also great to serve with these pork chops.

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Tasty tip
Frequently asked questions
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Ingredients

Gather this handful of ingredients to make this easy grilled pork chops recipe.

bone-in pork loin chops
Duke's mayonnaise
Dijon mustard
dry white wine
honey
fresh rosemary leaves
kosher salt and freshly ground black pepper

(See recipe card for quantities.)

Instructions

Now that we've gathered our ingredients, let's get cooking!

Placing pork chops in a baking dish with red handles

First, place the pork chops in a shallow dish or large zip-top plastic bag.

Whisking the marinade in a glass measuring cup.

Next, make the marinade.

Pouring the marinade over the pork chops.

Then, pour the marinade over the pork chops and refrigerate for 8 hours or overnight.

Finally, grill the pork chops 4 to 5 minutes on each side or until done (the internal temperature will be 145°F).

Hint: Before adding the pork chops to the grill, let the grill preheat for 4 to 5 minutes. Then, use a grill brush to remove any leftover remnants from before.

Substitutions

Check out these easy swaps to change up this rosemary pork chops recipe:

Chicken - Instead of using bone-in pork chops, substitute bone-in chicken thighs or chicken breasts.
Herbs - Substitute fresh thyme, marjoram, or oregano for the rosemary if you like.
Mustard - Whole grain mustard, horseradish mustard, and spicy brown mustard also work well in this recipe.

Variations

Looking for another way to customize these rosemary pork chops? I've got you covered:

Spicy - Add a little hot sauce or red pepper flakes to the marinade.
Cast Iron Skillet Pork Chops - If the weather is less than ideal, cook these pork chops in a cast iron pan over medium heat to medium-high heat until they're golden brown on each side.

Equipment

Besides a charcoal or gas grill, there isn't much you need for this recipe. To marinate the pork chops, I use a shallow baking dish, large zip-top plastic bag, or reusable silicone bag. I also love a bristle-free grill brush to clean the grill grates before adding the pork chops. An instant-read thermometer is also a good idea to have to make sure the pork chops are cooked to the proper temperature. Finally, you need a good pair of metal tongs for turning the pork chops on the grill.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Freeze leftovers in an airtight container for up to 3 months.

Tasty tip

I like to use bone-in pork chops to help keep them moist and tender. You can also use boneless pork chops, just try not to overcook them. Grill until an instant-read thermometer inserted into the thickest portion of the pork chop registers 145°F.

Frequently asked questions

When making this rosemary pork chops recipe for the first time, you may have some questions. Here are my answers to some common grilled pork chop questions:

What herbs go well with pork chops?

Undoubtedly, rosemary is an herb that goes really well with pork chops. I also love to use fresh thyme, marjoram or oregano, or fresh sage too.

How do you cook pork chops so they are tender not tough?

I've found that bone-in pork chops work the best at keeping the meat tender and juicy. The biggest piece of advice I can offer here is to choose thick bone-in pork chops as opposed to thin-cut. Also, don't forget to let the pork chops rest after they've cooked before cutting into them.

What do you marinate pork chops in to make them tender and juicy?

The slight acidity from white wine helps tenderize the pork chops and mayonnaise, my secret ingredient, helps moisturize the meat and promote browning.

What is the secret to grilling pork chops?

I think the biggest secret to great pork chops is to grill them over hot, direct heat. A sear will keep the moisture locked into the pork chop while giving a nice brown crust. Brownness=flavor.

Do you salt pork chops before or after grilling?

Definitely season the pork chops with salt just before you grill. If you need more after grilling, you can add salt to taste.

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Even more

Check out some more of my favorite recipes:

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