Honey Mustard Grilled Pork Chops

Ingredients

For the Pork

• 4 bone-in pork chops, 1 inch thick
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

For the Glaze

• 1/4 cup Dijon mustard
• 3 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon chopped fresh thyme

For the Sides

• 4 ripe but firm peaches, halved and sliced
• 1 tablespoon olive oil
• 1 pound green beans, trimmed
• 1 tablespoon butter
• 1/2 teaspoon kosher salt

Instructions

Step 2: Mix the Glaze

Stir Dijon, honey, vinegar, and thyme. Reserve half in a clean bowl for serving.

Step 4: Grill the Chops

Grill over direct heat 3 to 4 minutes per side, then move to indirect heat. Brush with glaze and cook until 145°F.

Step 6: Grill the Peaches

Brush peach slices lightly with oil and grill 1 to 2 minutes per side until marked.

Step 7: Cook the Beans and Plate

Sauté or steam green beans until crisp-tender, toss with butter and salt, and plate with pork, peaches, and reserved clean glaze.

Glaze Away from Direct Heat

Honey browns quickly over a hot grill. Sear the pork first, then brush on the honey-mustard glaze only as the chops finish cooking away from the strongest heat. Keeping a separate clean portion of glaze for serving gives you fresh flavor without reusing sauce that touched raw pork.

How to Store Leftovers

Refrigerate pork and sides within 2 hours for up to 3 days. Keep reserved glaze separate.

Freeze cooked pork chops for up to 2 months; peaches and beans are best refrigerated.

How to Reheat

Warm pork covered in a 300°F oven with a spoonful of glaze until leftovers reach 165°F. Heat beans separately and add peaches near the end.

What to Serve With It

• wild rice
• mashed sweet potatoes

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.