Grilled Pork Chops with Hot-Honey Mustard Glaze
Bone-in pork chops grilled hot and fast, lacquered with a hot-honey mustard glaze.
- bone-in pork chops, 1–1¼ in thick, ~10–12 oz each4
- kosher salt, for quick brine2 tsp
- black pepper, freshly cracked1 tsp
- neutral oil, to coat the meat1 tbsp
- honey3 tbsp
- Dijon mustard2 tbsp
- soy sauce1 tbsp
- garlic clove, grated1
- cider vinegar1 tbsp
- chili flakes, or cayenne, to taste½ tsp
- unsalted butter1 tbsp
- 1
Pat the bone-in pork chops dry and season all over with the kosher salt and black pepper. Let them sit while the grill heats — 30–40 min of salting seasons deeper than the surface and improves the char.
- 2
Whisk the honey, Dijon mustard, soy sauce, grated garlic clove, cider vinegar, and chili flakes in a small saucepan and warm over medium heat for 2 min until glossy. Remove from heat and stir in the unsalted butter. Set aside; reserve half for serving.
medium - 3
Heat the grill to 425–450°F, lid down, and let the grate fully preheat. Pat the chops dry again and rub with the neutral oil.
high425-450F - 4
Grill the chops over direct heat, undisturbed, 2–3 min per side until well charred. Hold them fat-edge-down with tongs to crisp the fat cap. In the last 1–2 min, brush on the glaze and flip often to lacquer it. Pull at an internal temperature of 140°F.
high140F internal - 5
Rest the chops for 5 min, loosely tented — carryover heat will bring them to a juicy 145°F.
145F internal
Cook it with a chef at your shoulder.
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Sous is an AI cooking assistant, not a food-safety authority. Use a thermometer for doneness — especially meat, poultry, eggs, and seafood — and trust your own judgment.