This recipe came from a blog called First Home Love Life. I always tell people to be sure they read the recipe all the way through.  I should take my own advise and I would have seen that you should brine these pork chops.  They were still good, next time I will brine them.

Dijon grilled pork chops



Grilled Maple-Dijon Pork Chops

Rating: 51

Prep Time: 8 hours, 15 minutes

Cook Time: 12 minutes

Total Time: 8 hours, 27 minutes

Serving Size: 4-6

I just used regular Dijon mustard. I also used olive oil instead of grape seed oil.


  • 1/4 cup grainy Dijon mustard
  • 1/4 cup maple syrup
  • 2 tablespoons brown sugar
  • 2 chopped garlic cloves
  • 1 chopped shallot
  • 1 teaspoon each salt, pepper, and thyme
  • drizzle of light oil like grape seed or similar ( this just helps them not stick )
  • 4-6 medium sized pork chops
  • Brine
  • 3-4 tablespoons Kosher salt
  • 2 cups water
  • 2 cups apple juice
  • fresh herbs or any citrus you have on hand


  1. * For Brine*
  2. Put all ingredients in a pot on stove and heat it until the salt dissolves.
  3. Remove from heat and add some ice, when cool put in ziplock bag, add pork chops and put in fridge
  4. Brine from 2-8 ( 6-8 is the best)
  5. About 1 hour before you're ready to grill take the chops out of the brine, give a quick rinse and pat them dry.
  6. Pork Chops
  7. Toss the pork chops in the marinade to coat and put them in the fridge for about 45-1 hour.
  8. Heat up the grill and toss them on.
  9. About 5-6 minutes per side for medium high heat.
  10. You want them cooked through, but slightly pink in the center...not raw pink, but the hue of pink.
  11. Ideally use a meat thermometer to check meat at 135 degrees.
  12. Remove meat and place on plate and cover lightly with tinfoil to rest for 10 minutes.
  13. It will continue to cook to the perfect 145 degrees.

Categories: BBQ, Pork

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