Dijon Grilled Pork Chops

Solid base for a recipe but to really get the most out of it needed something extra. What I did was added an extra table spoon of brown sugar to the marinade and substituted apple cider vinegar for the apple juice. The vinegar helps to tenderize the meat while giving it an extra zip, and the extra table spoon of sugar makes up for the lack of apple juice. Also add garlic powder, onion powder and cumin to give a bolder flavor profile to the marinade. The last change was to add a salt, pepper, garlic and seasoning salt rub to the meat before you marinate it. Be generous but not over zealous. Make sure the grill is hot to get a good sear. The end result is a sweet and savory pork chop with amazing flavor especially on the charred fat bits.

I agree with other reviewers that the result is tasteless. The ingredient list sounded very tasty, and the chops turned out tender, but the flavor was just Okay.

This was a big success. I added some dried onion and minced garlic to enrich the marinade. Also, I reserved additional marinade to serve as a gravy/dipping sauce. This dish made converts of family members who have been skeptical of pork chops!

D!elicious!!! Made as written with one exception. I didn’t have apple juice so I used orange juice. One of the best pork chops I’ve ever made. Definitely a keeper. Thanks!

Our new favorite marinade for pork chops on the grill. Thank you!

After reading the comments on the recipe I made it with only one small change. I substituted horseradish mustard for the Dijon mustard, because from previous experiences I know it’s great with pork. It came out deliciously savory, and I promise that once it’s cooked, there’s no heat to it. The horseradish also tenderizes the meat beautifully. I will be making this again!

It is delicious. Our go to recipe for grilled pork chops.

I prepared the marinade exactly as written, and my family loved it, and that’s including my adult son with the “discerning” palette! I did accidentally dump all my pork loin chops in the marinade, so when it was time to put them on the grill I boiled the remaining marinade. We then used some to baste the pork on the grill and poured the rest over them before serving. Everyone was scooping up the “sauce” to pour over their mashed potatoes, and going back for more!

I used pineapple juice and soy sauce instead of apple juice and Worcestershire sauce for a more Polynesian Flair. The marinade was excellent. I think it might even work well with chicken breasts, too. I think that I had my grill turned up a little bit too high because the pork chops were a little bit tough despite sitting in the marinade for 24 hours. But overall I liked it and would definitely make it again. Maybe next time I’ll try it with chicken.

I used pineapple juice and soy sauce instead of apple juice and Worcestershire sauce for a more Polynesian Flair. The marinade was excellent. I think it might even work well with chicken breasts, too. I think that I had my grill turned up a little bit too high because the pork chops were a little bit tough despite sitting in the marinade for 24 hours. But overall I liked it and would definitely make it again. Maybe next time I’ll try it with chicken.

Added two tablespoons of Horseradish Dijon Mustard to add a little kick.

I had to use 3 tablespoons of bourbon in place of the apple juice and I only marinated the pork chops for one hour. I also took the advice of other reviews and added spices.

Great recipe, I doubled it and used it more as a bbq sauce for basting. One addition that really made it sing was adding a splash of white wine.

Absolutely delicious !!!!!!! I used boneless pork chops and let them sit in the marinade for a day. Husband used the separate saved marinade and brushed it on as they cooked on the grill. The pork was tender, juicy and absolutely delicious. I have made this exactly as written a couple of times and my most recent batch I added just a couple pinches of ground cayenne pepper we enjoyed the marinade both ways. Thank You for sharing.

My pork chops were definitely 5 star quality, however I tweaked the recipe slightly. First, I used stone ground Dijon (because that’s what I had on hand) and I only put about 4 tbsp of brown sugar because that’s all I had left. I also used regular apple juice since I had an open bottle in the fridge. Following the advice of a previous reviewer I added garlic powder, onion powder, and thyme as well. I only had time to marinate the three boneless chops I was cooking for about 30 minutes, then I stuck them in the oven at 350 for 35 minuets (turning over halfway through). While the meat was cooking I put the reserved sauce in a pan on the stove and cooked it down (stirring often) and when the meat was done I brushed it with the sauce, heavily coating the chop. It was delicious and so easy to make! Everyone complimented it! I’m definitely making this on a regular basis from now on.

These were very good. We both got seconds! Grilled chops are often dry but these were very moist! Next time I’ll cut the sugar in half though. They were a little sweet for me. I added garlic and tarragon as one reviewer suggested. I buy boneless pork loins when they are on sale and slice my own boneless pork chops. Saves alot of money. I put them in freezer bags with different marinades. Freezing really gets the marinade into the meat. I wonder how these would taste with Sauerkraut ?

Great flavor

No changes and will make again.

Everyone is the family absolutely loves this recipe. One of the few recipes that I don’t change a thing.

Bought 1.25″ thick fatty pork “steaks” with bone-in, marinated 24 hours, grilled low and long for 35 minutes and they were the best pork “chops” I have ever eaten! Doubled the sauce for my thick steaks. Used apple concentrate from the can, undiluted. The fat marbled in the thick steaks kept them nice and moist. My father is a pork chop enthusiast and was a bit unsure about grilling something so thick. Take your time, use a bit lower heat and you will end up with restaurant worthy meat, nicely carmelized and very juicy. Grill up onions and sweet apples on the side. Marinade was spot on delicious. Amazing flavor! Use good quality Dijon mustard. I do not understand the review about having no flavor, perhaps they used poor mustard and did not marinate overnight…

Have used this marinade several times, and find it to be simple to make and tasty.