My grilled pork chops use a 5-ingredient marinade with olive oil, Worcestershire, honey, spicy brown mustard, and garlic. It’s savory and sweet all at once, which is what makes the pork chops come off the grill juicy and full of flavor.

My Go-To Method For Grilling Pork Chops

My grilled pork chops use an easy 5-ingredient marinade I tested all last summer to get just right.

I use olive oil, Worcestershire, honey, spicy brown mustard, and fresh garlic to bring that sweet yet savory flavor that complements the chops perfectly. Worcestershire brings the savory depth, honey caramelizes on the grill, the spicy brown mustard adds tang, and the garlic ties it all together. My husband Ben says these are the best pork chops I make all summer, and I’m not arguing.

The other easy step is letting the chops sit in the marinade for 2 hours at room temperature instead of the fridge. Room temperature marinating lets the flavor sink in deeper and the chops cook way more evenly when they hit the grill. That’s how I get them juicy in the middle without overcooking the outside.

And, if you love grilling recipes, try my recipes for grilled pork tenderloin, grilled pork loin, London broil on the grill, grilled chicken wings, grilled chicken legs, grilled sirloin steak, and grilled chicken thighs.

Pork Chops on the Grill Ingredients

• Olive oil – I always use extra virgin olive oil or regular olive oil. This helps carry the marinade flavors and keeps the pork juicy while grilling.
• Worcestershire sauce – Adds rich, umami flavor and a slightly tangy depth.
• Honey – Balances the saltiness and adds a little sweetness to help with caramelization.
• Spicy brown mustard – Gives the marinade a bold, tangy kick without being overpowering.
• Garlic – I always use freshly minced garlic for more punch. It soaks right into the meat.
• Black pepper – Adds just enough bite to enhance the other flavors.
• Bone-in loin pork chops – I go for bone-in because they turn out more flavorful and retain more moisture while grilling, but boneless pork chops would taste great in the marinade too.

How to Grill Pork Chops

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Mix together the olive oil, Worcestershire sauce, honey, spicy brown mustard, minced garlic, and pepper in a large bowl.

STEP TWO: Add the pork chops to the marinade and gently stir until all the pork chops are well-coated.

STEP THREE: Allow the pork chops to marinate at room temperature for 2 hours or in the refrigerator overnight.

STEP FOUR: Heat the grill to 350-400 degrees F.

STEP FIVE: Remove the pork chops from the marinade and place them on the hot grill. Cook for about 5-7 minutes per side until they reach an internal temperature of 145 degrees F.

STEP SIX: Remove pork chops from the grill and place on a dish or tray, then cover with foil and let them rest for 10 minutes before serving.

Tips for the Best Grilled Pork Loin Chops

• I preheat my gas grill to 350-400 degrees F. This helps the pork sear and keeps it from sticking to the grate. When I use my charcoal grill, I keep both the top and bottom airflow vents open to start, then adjust the top vent as the temperature starts to near 350.
• Don’t skip the marinade. I marinate for at least 2 hours at room temperature or overnight for the best flavor.
• I only flip the pork chops on the grill once during cooking so I can get a good sear and nice grill marks.
• The best way to know how long to grill pork chops is to use a meat thermometer. I pull the chops when the internal temperature reaches 145 degrees F.
• Let the chops rest for 10 minutes so the juices stay locked in. I tent them loosely in foil to keep them warm.

Grilled Pork Chops Variations and Substitutions

• I include red pepper flakes in the marinade if I want a kick of heat. A small pinch goes a long way!
• I sometimes swap the honey for maple syrup for a slightly different sweetness. This variation always hits the spot in the early fall!
• Using Dijon mustard instead of spicy brown gives me a milder flavor. My kids tend to prefer this version.
• If I have rosemary or thyme growing in my garden, I’ll throw some in the pork chop marinade for grilling to give it a herby twist.
• I like to add a splash of soy sauce for more umami depth.

What to Serve with Pork Chops

When I’m in the mood for traditional summer foods, I love pairing pork chops on the grill with coleslaw, baked beans, or air fryer corn on the cob!

If I want to elevate my meal a little bit, I’ll reach for sides like my garlic green beans, air fryer red potatoes, or asparagus in the oven.

Grilled Pork Chops FAQs 

Why are my pork chops on the grill tough?

When I’ve had tough pork chops in the past, it’s usually because they were overcooked or too lean. Using bone-in loin chops with a good marinade is my trick to keeping them juicy and tender, and I use a meat thermometer so I can pull them right at 145 degrees F.

How should I store leftover grilled pork chops? 

I store leftover grilled pork chops in an airtight container in the fridge for up to three days. I usually slice the chops before storing to make reheating faster and easier.

How do I reheat leftover grilled pork loin chops?

I reheat each grilled pork chop low and slow either in a pan on the stove or in the oven on 250 degrees F wrapped in foil. I don’t recommend the microwave since it always seems to overcook the grilled pork chops.

More Easy Pork Chop Recipes

• Brown sugar pork chops
• Pork chop marinade
• Air fryer pork chops
• Pork chop casserole
• Oven baked bone-in pork chops