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dijon mustard pork chop marinade

Tangy Dijon Mustard Pork Chop Marinade

Delicious Tangy Dijon Mustard Pork Chop Marinade recipe with step-by-step instructions.
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Prep Time 2 hours 55 minutes
Cook Time 5 hours 55 minutes
Total Time 8 hours 50 minutes
Servings: 1 cups of marinade
Calories: 1300
Ingredients Method

Ingredients
  

For the marinade::
  • 1/2 cup Grey Poupon Dijon mustard
  • 6 tbsp C&H brown sugar
  • 2 tbsp apple juice
  • 3 tbsp Worcestershire sauce
  • 1 tbsp apple cider vinegar
  • 2 cloves garlic, minced
For the pork::
  • 2 lb bone-in pork chops

Method
 

  1. In a medium bowl, whisk together the Dijon mustard, brown sugar, apple juice, Worcestershire sauce, and apple cider vinegar until the sugar dissolves and the mixture is smooth. Stir in the minced garlic. This creates a balanced marinade with sweet, tangy, and savory flavors that will penetrate the pork beautifully.
  2. Reserve about 1/3 of the marinade mixture in a separate container and refrigerate it—this will be your glaze for brushing during cooking. Place the pork chops in a large zip-top bag or shallow dish and pour in the remaining 2/3 of the marinade, coating all pieces evenly. Seal and refrigerate for at least 8 hours, preferably overnight, for the flavors to fully develop. I always marinate overnight when I have the time—the longer soak really lets that Dijon mustard and Worcestershire penetrate the meat.
  3. About 30 minutes before cooking, preheat your grill to medium heat (around 375-400°F). Lightly oil the grates to prevent sticking. Remove the pork chops from the refrigerator and let them sit at room temperature for 15-20 minutes while the grill preheats—this ensures even cooking throughout. Remove the pork from the marinade bag, allowing excess liquid to drip off, and set the chops on a clean plate.
  4. Place the pork chops on the preheated grill and cook for 4-5 minutes on the first side without moving them—this develops a nice caramelized crust. Flip the chops and immediately begin brushing with the reserved marinade from Step 2, applying it generously every minute or so. Continue cooking for another 4-5 minutes on the second side, brushing with glaze as it cooks. I like to brush just before flipping to let that glaze char slightly on the grill grates, adding depth to the flavor.
  5. Using an instant-read thermometer, check the internal temperature of the thickest pork chop away from the bone—it should reach 145°F for medium doneness. Once the target temperature is reached, transfer the pork chops to a clean plate and let them rest for 5 minutes before serving. This resting period allows the juices to redistribute throughout the meat, keeping each bite tender and moist rather than dry.