James Martin Grilled pork chops ​

If you love pork chops with a proper crust and a juicy centre, these James Martin-style grilled pork chops are the kind of dinner you will make again and again. They are brushed with a punchy mustard, honey, and herb marinade that caramelises beautifully over high heat, then finished with a quick rest so every bite stays tender. It is an easy, confident recipe that feels restaurant-worthy without being fussy. Total time is about 40 minutes, including a short marinade.

Ingredients

For the pork chops

• 4 bone-in pork chops, about 2.5cm thick (around 220 to 250g each)
• 1 tbsp neutral oil (for brushing the grill or grill pan)

For the mustard, honey and herb marinade

• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp wholegrain mustard
• 1 tbsp honey
• 2 garlic cloves, finely grated
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
• 1 tsp smoked paprika
• Zest and juice of 1/2 lemon
• 1 tsp kosher salt (use less if your chops are already brined)
• 1/2 tsp freshly ground black pepper

Optional butter baste

• 30g unsalted butter
• 1 tsp thyme leaves

Optional quick cider pan sauce

• 150ml dry cider (or apple juice)
• 1 tsp Dijon mustard
• 1 tsp cider vinegar or lemon juice
• Pinch of salt and black pepper, to taste

To serve

• Chopped fresh parsley
• Lemon wedges

How to Make Grilled Pork Chops (James Martin Style)

• Prepare the oven: Preheat the oven to 120°C or 100°C fan. This is simply to keep cooked chops warm while you finish the batch, especially helpful if your grill pan is on the smaller side.
• Prepare the chops: Pat the pork chops dry with kitchen paper, then lightly score the fat edge in a few places. Dry meat browns better, and the scoring helps stop the chops from curling.
• Mix the marinade: In a bowl, stir together the olive oil, Dijon mustard, wholegrain mustard, honey, garlic, rosemary, smoked paprika, lemon zest and juice, salt, and black pepper until glossy and combined.
• Marinate: Coat the chops all over in the marinade. Leave them at room temperature for 15 to 30 minutes (or cover and chill for up to 12 hours, then bring back towards room temperature before cooking).
• Heat the grill: Preheat a BBQ, grill, or heavy grill pan over high heat until properly hot. Brush with the neutral oil right before the pork goes on.
• Grill and colour: Lay the chops on the hot grill and cook for 3 to 4 minutes per side, without moving them around, until you have a deep golden crust and clear char marks.
• Cook through gently: Reduce the heat to medium (or move to a cooler area of the BBQ) and cook for another 2 to 4 minutes, turning once more, until the thickest part reaches 63 to 68°C. If you prefer pork more well done, cook to 70°C.
• Optional butter baste: For the last minute, add the butter and thyme to the pan and spoon the foaming butter over the chops. It gives a richer finish and helps the herbs cling to the surface.
• Rest (do not skip): Transfer the chops to a warm plate and tent loosely with foil. Rest for 5 to 8 minutes so the juices settle back into the meat.
• Assemble and serve: Slice or serve whole, spoon over any resting juices, then finish with chopped parsley and lemon wedges. If you are making the quick sauce, deglaze the pan with cider, whisk in Dijon and vinegar, reduce for 1 to 2 minutes, and spoon over the chops.

Tips

How do I stop pork chops drying out?

Start with thicker chops, keep the heat high for the initial sear, then finish more gently. Most importantly, use a thermometer and rest the meat. Overcooking is what dries chops out, not the grill itself.

What internal temperature should grilled pork chops be?

For juicy chops, aim for 63 to 68°C in the thickest part, then rest. If you prefer them more done, take them to 70°C. Temperature is far more reliable than timing because chop thickness varies.

What if my marinade starts to burn?

Honey and mustard can darken quickly over very high heat. If the surface is colouring too fast, move the chops to a cooler spot on the BBQ, or lower the hob heat and finish cooking more gently.

Can I cook these without a BBQ?

Yes. A cast-iron grill pan or heavy frying pan works beautifully. You can also sear in a pan and finish in a 200°C oven for 6 to 10 minutes depending on thickness, then rest as usual.

Serving Suggestions

• Buttery new potatoes and a sharp green salad
• Apple slaw (apple, cabbage, a little mustard mayo, lemon)
• Roasted tenderstem broccoli or grilled asparagus
• Warm crusty bread to mop up the pan juices

Storage

Room temperature

Do not leave cooked pork out for more than 2 hours (or 1 hour if your kitchen is very warm). Resting for a few minutes before serving is fine.

Refrigerator

Cool the chops, then store in an airtight container in the fridge for up to 3 days. Reheat gently (covered) in a low oven at 160°C until hot, or slice and warm briefly in a pan with a splash of water or stock to keep them moist.

Freezing

Freeze cooled pork chops (best sliced off the bone for easier reheating) for up to 2 months. Thaw overnight in the fridge, then reheat gently. The flavour stays great, but the texture is best when eaten fresh.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 6 g
• Protein: 38 g
• Fat: 26 g
• Saturated Fat: 7 g
• Sodium: 780 mg

Nutrition values are estimates and will vary depending on the size of your pork chops, the exact brands used, and how much marinade is left behind.

FAQs

Grilled Pork Chops (Mustard, Honey & Herbs)

Recipe by Milli Rose

0.0 from 0 votes

Course: MainCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

12

minutes

Total time

40

minutes

Calories

420

kcal

27

minutes

Juicy grilled pork chops with a caramelised mustard, honey and herb glaze. Quick to prep, easy to cook, and finished with a simple cider pan sauce if you fancy it.

Ingredients

• 4 bone-in pork chops (about 2.5cm thick, 220–250g each)

• 1 tbsp neutral oil (for the grill/grill pan)

• 2 tbsp olive oil

• 1 tbsp Dijon mustard

• 1 tbsp wholegrain mustard

• 1 tbsp honey

• 2 garlic cloves, finely grated

• 1 tbsp chopped fresh rosemary (or 1 tsp dried)

• 1 tsp smoked paprika

• Zest and juice of 1/2 lemon

• 1 tsp kosher salt (reduce if your chops are brined)

• 1/2 tsp freshly ground black pepper

• 30g unsalted butter (optional, for basting)

• 1 tsp thyme leaves (optional)

• 150ml dry cider or apple juice (optional sauce)

• Chopped parsley and lemon wedges, to serve

Directions

• Preheat the oven to 120°C (100°C fan) to keep cooked chops warm if needed. Heat a grill, BBQ, or grill pan over high heat.
• Mix olive oil, Dijon, wholegrain mustard, honey, garlic, rosemary, paprika, lemon zest and juice, salt and pepper.
• Pat pork chops dry, then coat with the marinade. Rest for 15–30 minutes at room temperature.
• Oil the grill/grill pan lightly, then sear chops 3–4 minutes per side until well browned.
• Lower the heat and continue cooking 2–4 minutes, turning once more, until the thickest part reaches 63–68°C.
• Optional: add butter and thyme for the last minute and baste well.
• Rest chops 5–8 minutes on a warm plate (tent loosely with foil).
• Serve with parsley and lemon wedges. Optional: deglaze the pan with cider and reduce briefly for a quick sauce.

Notes

• Thicker chops stay juicier. Aim for 2.5cm if you can.
• Use a thermometer for stress-free results. Resting is non-negotiable for juicy pork.
• If the marinade starts to darken too quickly, move chops to a cooler part of the grill to finish cooking gently.