Dijon mustard and pork chops make a happy couple. Add in some thyme and this trio makes a happy threesome that actually works!
For those of you who usually steer away from pork, don’t fear the pork! Embrace the pork! It’s very easy to cook and if you’re careful to not overcook it, a juicy pork chop is just as satisfying as a big steak.
This main dish works for a quick weeknight meal that is sure to please all those picky taste buds in your family. These chops alone have outstanding flavor. But my kids prefer to still use BBQ sauce as a dip. Your choice!
Dijon Grilled Pork Chops (makes 4-6 pork chops)
- 4-6 pork chops, any cut (I used boneless thick cut ribeye chops)
- 2 tbsp. olive oil
- 3 tbsp. Dijon mustard
- 1 tsp. dried thyme
- 1/2 tsp. each of salt and ground black pepper
Place pork chops in a large dish. Drizzle with the olive oil and then squirt the Dijon mustard on top. Using your hands, rub the olive oil and mustard all over the pork chops. Sprinkle with the seasonings, making sure to coat both sides of chops. Cover and refrigerate for a minimum of 2 hours. But the longer, the better.
Heat your outdoor grill on medium high (or an indoor grill pan). The temperature on my grill was almost 400 degrees. For thicker chops, cook 5-7 minutes on each side. For thin chops, 3-4 minutes on each side. Take off the grill and let chops rest on a plate, covered with foil, for about 10 minutes.
Serve with or without BBQ sauce.
My husband used to tell me that recipes that had 5 ingredients or less just weren’t flavorful enough. He now stands corrected.