Grilling pork chops is easy, but getting them just right takes a little know-how. Today, we’re making Mustard Glazed Pork Chops—that are not only juicy, but packed with bold flavor and just the right amount of kick. 

This glaze is built around two kinds of mustard, brown sugar, bourbon, thyme, and a secret weapon: anchovy paste. Don’t worry—it won’t make your pork taste fishy at all. It just adds an extra layer of umami that makes everything better.

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How Do You Grill Pork Chops Without Drying Them Out?

Nobody wants a dry pork chop. I’ve had more of those than I care to remember back in the day when the USDA recommended pork be cooked to 160°F. 

Those were basically like eating shoe leather. The key is keeping the chops juicy while still getting that nice sear. Here’s how:

Chop thickness  – Thicker cuts (at least an inch) will help; those thin cut chops are hard to keep juicy without using a liquid brine.
Brine or marinate – A simple saltwater brine or a marinade adds moisture before the chops even hit the grill.
Use two-zone grilling – Start with direct heat just to get a char, then move to indirect heat to finish cooking without drying them out.
Don’t overcook – Pork is safe (by USDA standards) at 145°F. I feel like that’s overcooked, but you should follow the guidelines you’re comfortable with. I use a meat thermometer, and pull them off the grill between 133°-135°F. They’ll keep cooking as they rest.
Let them rest – Give the chops at least five minutes before slicing them so the juices can redistribute back into the meat.

Follow these steps, and you’ll never chew on dry pork again.

What’s the Best Way to Season Pork Chops for the Grill?

Pork is a blank canvas, so it takes on flavors easily. A good seasoning plan includes three things: salt, aromatics, and a balance of sweet, tangy, and umami flavors.

For these mustard glazed pork chops, here’s how that works:

• Salt – Always start with this, and I recommend Diamond Crystal salt, which is only about half as “salty” as other salts. Salt draws out moisture, then pulls it back in, bringing flavor with it.
• The glaze – This one has dijon and whole grain mustard for tang, brown sugar for sweetness, bourbon for depth, thyme for earthiness, and anchovy paste for umami.
• Timing – Season the chops with salt at least 30 minutes, but preferably two hours before grilling to let the salt work. Brush on the glaze at the end so the sugar doesn’t burn.

The glaze caramelizes over indirect heat, making every bite sweet, tangy, and smokey.

How Long Should Pork Chops Cook on the Grill?

Cooking time depends on thickness and temperature. A 1-inch thick chop takes about 10-12 minutes total. Here’s a basic guide:

• Over direct heat – Sear 3-4 minutes per side, flipping every 60 seconds.
• Move to indirect heat – Cook another 5-7 minutes until they hit 133° to 135°F internal temperature.
• Rest – Let them sit for five minutes and allow carry over cooking to finish them off.

Use a reliable quick read thermometer to check the temp, not just the clock. Pork goes from juicy to dry in a hurry, so be ready to pull them when they hit the temperature you desire.

Why This Glaze Works

This mustard glaze is the real deal. Each ingredient has a job:

Dijon mustard – Brings creaminess and tang.
Whole grain mustard – Adds texture and a pop of flavor.
Brown sugar – Caramelizes on the grill, giving the chops a touch of sweetness.
Bourbon – Deepens the flavor with a smoky, caramel note.
Thyme – Balances everything with an herby freshness.
Anchovy paste – Enhances the umami without tasting fishy.

Brush it on during the last few minutes of grilling so the sugar doesn’t burn. A final coat after pulling them off the grill makes the flavors really shine.

Tap Below: Perfect Sides for Mustard Glazed Pork Chops

FAQ: Grilling Pork Chops

Q: Should I grill pork chops with the lid open or closed?
A: Start with the lid open while you’re flipping them and getting that sear, then close it after moving the chops to indirect heat. This helps cook the inside evenly without drying them out.

Q: Should I use bone-in or boneless pork chops?
A: Both are fine, but boneless chops will cook slightly faster. Stick with thicker cuts and brine them first if possible.

Q: How do I get grill marks on pork chops?
A: Grill marks are better for pictures than flavor. That diamond pattern charred into chops is ALL FLAVOR. The space between grill marks is a wasted opportunity for flavor. Scrap the grill marks and go for an overall char.

How To Make Mustard Glazed Pork Chops

Serves: 6 | Prep Time: 15 mins | Cook Time: 20 mins

Ingredients
6 thick cut pork chops
1 tbsp Kosher salt, Diamond Crystal
2 tbsp avocado oil

Glaze
½  cup Bourbon
½ cup light brown sugar
2 tbsp honey
3 tbsp Dijon mustard
2 tbsp whole grain mustard
2 tbsp anchovy paste
1 tsp dried thyme 
1½ tsp apple cider vinegar
1 tsp Kosher salt
4 clove garlic, grated
½ tsp crushed red pepper flakes (optional

Step 1: Season the pork evenly on both sides with kosher salt. Set the chops in the refrigerator for 30 minutes to two hours.

Step 2: Light your grill and set up for two zone cooking.

Step 3: While grill is preheating, remove the chops from the refrigerator and blot dry with a paper towel to get as much moisture off of them as possible. Set aside on counter top at room temperature for 20 minutes while the grill preheats.

Step 4: Combine all the ingredients for the glaze in a medium size saucepan and whisk together. Place over medium high heat and bring to a boil, reduce heat and let the glaze reduce slightly.

Step 5: Coat the chops on both sides with oil, and place them on the grill over direct heat. Flip them every 45-60 seconds until both sides have a nice even char on them, about 6-8 minutes total.

Step 6: Transfer the chops over the indirect heat, and glaze them with the sauce. Close the grill’s lid allowing the chops to cook for five minutes.

Step 7: Coat the chops with glaze again, and close the grills lid for about three minutes, before glazing a third time.

Step 8: Remove the chops from the grill when they reach desired internal temperature and let them rest for five minutes before slicing.