Grilled Pork Chops with Dijon-Honey Herb Marinade

🧂 Ingredients

• 4 bone-in pork chops (¾–1 inch thick)
• 2 tablespoons yellow Dijon mustard
• 1½ tablespoons honey
• 2 tablespoons olive oil
• medium lemon (zest and juice )
• 2 cloves garlic (minced (or 1 teaspoon garlic powder))
• 1 teaspoon fresh rosemary (finely minced (or ½ tsp dried))
• 1 teaspoon fresh thyme leaves (minced (or ½ tsp dried))
• ½ teaspoon smoked paprika
• ¾ teaspoon salt (adjust to taste)
• ½ teaspoon freshly ground black pepper
• 2 medium red bell pepper (quartered)
• 2 medium zucchini
• 2 ears corn on the cob
• 10 oz asparagus
• 2 tablespoons olive oil
• 3 cloves garlic (minced or garlic powder)

👨‍🍳 Instructions

1. 1

   In a small bowl or zip-top bag, whisk together Dijon mustard, honey, olive oil, lemon zest and juice, garlic, rosemary, thyme, smoked paprika, salt, and pepper.

2. 2

   Tip: Taste the marinade and adjust honey or lemon juice for balance.

3. 3

   Add pork chops to the marinade, coating evenly.

4. 4

   Reserve 2–3 tablespoons of marinade in a separate bowl for basting (do not let it touch raw meat).

5. 5

   Cover and refrigerate marinated pork chops for 1 to 3 hours.

6. 6

   Remove pork chops from fridge about 30 minutes before cooking to bring to room temperature.

7. 7

   Preheat grill to medium-high heat (about 400°F / 200°C).

8. 8

   Oil the grates or brush pork lightly with oil to prevent sticking.

9. 9

   Grill chops 4–5 minutes per side, until internal temperature reaches 145°F (63°C).

10. 10

    During the last 1 minute, baste chops with reserved marinade using a clean brush.

11. 11

    Heat grill pan or heavy skillet over medium-high heat until very hot.

12. 12

    Lightly oil the pan or brush pork with oil.

13. 13

    Sear pork chops for 4–5 minutes per side, turning once. Use tongs to avoid piercing meat.

14. 14

    Pork chops should reach an internal temperature of 145°F (63°C), followed by 5-minute rest before serving.

15. 15

    In the last minute of cooking, baste chops with reserved marinade.

16. 16

    Transfer chops to a platter and let rest for 5 minutes.

17. 17

    Brush again with reserved marinade for shine and extra flavor.

18. 18

    Toss veggies in olive oil, salt, pepper, and a little garlic powder or fresh minced garlic before grilling.

19. 19

    Slice bell peppers in halves or quarters. Grill corn whole or cut in halves or quarters. Slice zucchini into thick rounds.

20. 20

    Cook asparagus about 4–6 mins, turning once. Grill corn 10–12 mins, turning often. Cook bell peppers 6–8 mins until tender and slightly charred. Zucchini about 5–7 mins.