Honey Mustard Pork Chops

  • Honey Mustard Pork Chops
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As summer ends and fall begins, we usually plan for as many dinners on the grill as possible before it gets too rainy or cold to cook outside. This weekend we had one of our all-time favorite meals on the grill – Honey Mustard Pork Chops with grilled red onions, mashed potatoes and fresh green beans from our garden. It was heavenly.

Instead of trying to find substitutes for dairy, we try to find or create recipes that are excellent without dairy or eggs. This recipe does not disappoint, that is, of course, unless you didn’t make enough for seconds!

Honey Mustard Pork Chops

This sweet and tangy pork chop recipe is always a hit.  It is a family favorite meal on the grill, but it is fancy enough to serve to company. Serve with mashed potatoes and drizzle with reserved marinade.

Course Main Course
Servings 4 servings
Author Christine George


  • 4 boneless pork loin chops (about 1 pound)
  • 1/4 cup honey
  • 2 Tablespoons dijon mustard
  • 1 Tablespoon lemon juice
  • 1/4 teaspoon dried tarragon
  • 1 teaspoon basalmic vinegar
  • 1/2 teaspoon Worcestershire sauce
  • 1 dash onion powder
  • 1 large red onion, cut in 1/4 inch slices


  1. Pre-heat grill. To make glaze, add all ingredients except pork and onion slices into a small bowl and stir. Divide glaze into two bowls.  Set one bowl aside.

  2. Grill pork and onion slices 4-5 inches from medium heat, brushing occasionally with glaze. Turn once half way through cooking time (after about 7-8 minutes).

  3. Cook for about 14-16 minutes.  Pork is done when it reaches 145 degrees, or when it is slightly pink in center.  Onion slices are done when they are soft.

  4. Separate onion slices into rings and serve over pork chops.  Use remaining glaze to drizzle over the pork chops if desired.

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