The best grilled pork chops, with thick cuts of pork that are marinated then char grilled, topped with tangy Carolina gold mustard bbq sauce, a summertime must!
Grilled Pork Chops with Carolina Gold BBQ Sauce
Grilling season is here, my friends. Can you smell it? The smokers wafting in the back yards, the grills firing up, the burgers and chops sizzling on the grates. I dream of this stuff and now that we're here, I'm smashing through the week with a simple and old favorite - The Pork Chop.
Dang! I love a good pork chop. Especially bone-in pork chops, which I'm using here.
My mother used to fry up pork chops in a skillet with nothing but a bit of oil, salt and pepper. I always loved them as a kid and took that love with me into adulthood. I prepare them differently, but they still deliver all the flavor you can toss at them.
Today we're throwing MUSTARD at them. Mustard and pork are best buds. I'm using it in both the marinade AND in one of my favorite sauces, Carolina Mustard BBQ Sauce, which uses mustard as a base.
Mustard-based barbecue sauce is tied back to the Germans who populated South Carolina in the 1700s. Germans are fond of their mustards, which accounts for its early introduction, but its overall flavor is the reason for its enduring popularity.
Let's discuss this grilled pork chop recipe, shall we?
Grilled Pork Chop Ingredients Needed
- 4 1- inch thick pork chops I used center cut pork loin chops
- FOR THE MARINADE
- ½ cup yellow mustard
- 3 tablespoons white wine vinegar
- Juice from 1 lemon
- 2 cloves minced garlic
- 1 teaspoon cayenne pepper
- 1 teaspoon chopped cilantro
- FOR THE CAROLINA GOLD BBQ SAUCE
- ¾ cup yellow mustard
- ½ cup honey
- ½ cup apple cider vinegar
- ¼ cup brown sugar
- 2 tablespoons ketchup
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon salt (and black pepper, if desired)
- Dash of hot sauce
Grilled Pork Chops with South Carolina Mustard BBQ Sauce - the Recipe Method
Make the Carolina Gold BBQ Sauce. Whisk together yellow mustard with honey, brown sugar, apple cider vinegar, ketchup, Worcestershire sauce, garlic powder, salt and a bit of hot sauce in a small bowl. Refrigerate. Done! Easy, right?
No cooking there, just a bit of whisking. Looks pretty, right?
You CAN simmer the sauce a bit to let the flavors develop a bit, like I did with my original bbq sauce recipe, but it's perfectly fine without cooking.
Make the Marinade. Whisk together yellow mustard with white wine vinegar, lemon juice, garlic, cayenne (and/or red pepper flakes) and a bit chopped cilantro in a large bowl.
Marinate the Pork Chops. Smother the pork chops with the marinade and let it marinate a couple hours in the fridge. You can go longer if you'd like for thicker cuts of meat.
The marinade will tenderize the meat a bit and will infuse the chops with flavor. If you're in a hurry, you can marinade for 30 minutes, though the flavors won't penetrate the meat as deeply.
Grill the Pork Chops. Fire up the outdoor grill to medium high heat and lightly oil the grates with a bit of olive oil. Set the pork chops on the grill and grill them a couple minutes with the lid closed to keep the heat inside.
Flip and cook another minute or 2 to get a nice sear on the other side. You should only need a couple minutes per side for the pork chops to get that nice sear.
Reduce the Heat and Finish. Reduce the heat to medium heat (or, if using charcoal, move the chops to less direct heat) and mop a bit of the barbecue sauce over the chops.
Continue to grill another couple minutes, adding more sauce if you’d like, until the internal temperature of the chops reaches 145 degrees F for medium-rare, or 160 degrees F for well done. I like to use my ThermoPop meat thermometer from ThermoWorks (I'm an affiliate). Works great!
Check here for a good pork temperature chart.
Finally, remove the chops and let them rest a few minutes before serving. Top with warmed South Carolina Mustard Barbecue Sauce and serve.
Finish them off with extra Carolina Mustard BBQ Sauce and you're good to go! In heaven! Pork chop heaven, that is.
Serve with a potato side, like this dish - Smoked Potato-Avocado Potato Salad. Ahh, I can smell the summer here already. I hope you enjoy them!
Try Some of My Other Popular Summer Grilling Recipes
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Recommended Product
Snake River Farms Kurobuta pork chops are exceptionally juicy and full of savory pork flavor. All our pork chops are 100% Berkshire, a heritage breed recognized for abundant marbling and striking pink color.
Buy Kurobuta Pork from Snake River Farms (affiliate link, my friends!)
Don't forget your ThermoPop meat thermometer from ThermoWorks (I'm an affiliate)!
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Grilled Pork Chops Recipe with Carolina Gold BBQ Sauce
Ingredients
- 4 1-inch thick pork chops I used center cut pork loin chops
FOR THE MARINADE
- ½ cup yellow mustard
- 3 tablespoons white wine vinegar
- Juice from 1 lemon
- 2 cloves minced garlic
- 1 teaspoon cayenne pepper
- 1 teaspoon chopped cilantro
FOR THE CAROLINA BBQ SAUCE
- ¾ cup yellow mustard
- ½ cup honey
- ½ cup apple cider vinegar
- ¼ cup brown sugar
- 2 tablespoons ketchup
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon salt
- Dash of hot sauce
Instructions
- Prepare your South Carolina Barbecue Sauce first by whisking all of the ingredients together in a large bowl. Pour into a jar and cover. Refrigerate at least one day to let the flavors mingle.
- Next, whisk all of the marinade ingredients together in a small mixing bowl.
- Add pork chops to a wide flat dish and smother them with the marinade. Cover and refrigerate at least 2 hours.
- Heat your grill to medium-high heat and lightly oil the grates.
- Add the pork chops to the grill and cover. Grill for 3-4 minutes.
- Flip the pork chops and grill another 1-2 minutes. Get those nice grill marks!
- Reduce the heat to medium-low (or, if using charcoal, move the chops to less direct heat) and mop a bit of the barbecue sauce over the chops.
- Continue to grill another couple minutes, adding more sauce if you’d like, until the internal temp of the chops are at least 145 degrees F.
- Remove the chops and let rest a few minutes before serving. Top with warmed Carolina Mustard BBQ Sauce and serve.
Notes
Nutrition Information
I hope you enjoy them! Let me know how yours turn out. Have fun!
This recipe was updated on 6/28/23 to include new photos and information. It was originally published on 5/22/17.
Bill says
Looks Guuuud! Carolina Gold is a fave of mine!
A question first, then a comment:
Question: when the Germans first arrived here, yellow mustard didn't exist, yet "all" recipes for Carolina Gold call for yellow mustard. Your thoughts?
Comment: I have become a devotee of sous vide for many meats, pork chops and beef steaks among them. I do pork chops sous vide to about 135F, then sear on a flat, preheated surface (say, a CI pan or Grill Grates). I believe having the entire surface of the meat seared, as opposed to only grill marks, is an improvement, Again, your thoughts?
Thanks for your tine and thoughts,
Mike Hultquist says
Bill, recipes evolve over time, so this may have been different early on, but likely grew to become a favorite. Sous vide is great. Yep, you can definitely sear on a flat top if you prefer for a more even sear. Enjoy!!
b says
Great Pork chops. So tender and loved the flavor.
Weather didn't cooperate so did them in a pan on the stove.
Still great.
Mike Hultquist says
Glad you enjoyed it, B! Thanks!
Kathie says
Big hit in my house! Easy and very flavorful.
Mike Hultquist says
Thanks, Kathie!
Paul Eaton says
Haven't made it yet, but I can tell by looking at the recipe that it's a winner. Will make it next week. Keep the good stuff rollin' in.
Mike Hultquist says
Enjoy, Paul! I love this recipe!
Mark C says
I love a variety of marinades, rubs and sauces for the beef, pork, chicken and fish that I cook (can you tell I like to eat?!). I grill and smoke almost every day. But I have to admit, this is the first mustard-based BBQ sauce that I have made. (And I lived in Eastern NC for 3 years). This sauce is a real treat! The mustard is certainly the "base", but the other ingredients mellow it into a wonderful concoction. I spiced it up with some homemade/home grown cayenne/tabasco/habanero rub. WOW ! I love it. Thanks for sharing.
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Mark. I agree, we LOVE this sauce. In fact, making some today for a BBQ party!
Eddie says
Made the marinade today. Add a little honey and let the magic happen. Wow. Once again another great recipe
Michael Hultquist - Chili Pepper Madness says
Thanks, Eddie! Sounds great! Glad you enjoyed it.
John Lansdown says
Made this once. Really good. Got a question. How long can you leave the pork chops in the marinade ? Guests who were coming tonite had something come up and can’t make it. Can I marinate overnite ?
Michael Hultquist - Chili Pepper Madness says
Thanks, John. I appreciate it. Pork chops are pretty versatile, and you can keep them in the marinade overnight. Realistically you can marinate longer, but you'll get great flavor overnight. Take care.
Christopher says
for a little bit of extra heat,how about adding 1/4 teaspoon of red pepper flakes to the mustard sauce?
REPLY: Sure thing! That would add some heat, or perhaps a dash or 2 of your favorite spicy chili powder/blend. -- Mike from Chili Pepper Madness.