Change up your grilling routine with this summer with Simple Grilled Pork Chops with Apple Dijon Glaze. There’s no marinating or waiting required. Just season the pork chops straight out of the fridge with a little olive oil, salt, and lots of cracked black pepper and get them on the grill. The Apple Dijon Glaze is what takes your Grilled Pork Chops over the top!
Apple Dijon Glaze is a sweet and tangy sauce that gets poured over the warm Grilled Pork Chops. The combination of the apple glaze the the grill flavor is summertime heaven!
How to Grill Pork Chops
Whether you are using bone-in or boneless pork chops (I used ¾-1 inch thick boneless) the main thing to remember is to not overcook your chops! When pork is overcooked it can be dry and tough to chew. There is no need to cook your pork into shoe leather. You can cook your pork to 145° fahrenheit internal temp, which will give you a medium rare chop. I like mine cooked to about medium, 150°. You can test this with a good meat thermometer.
Remember that even though it may look pretty pink inside there will be something called “carryover cooking” while the meat is resting. Carryover cooking means that the internal heat from the cooking process will continue to cook the meat while it is off the grill.
I use a charcoal grill and like to use a two chamber charcoal chimney to prep my coals. You simply fill the top of the chimney with (chemical free) charcoal. Next stuff the bottom with a few pieces of newspaper and light them on fire. Once the top coals turn grey/white hot it is time to dump the coals into the grill and get cookin’!
I like to set up my grill so that I have an even layer of charcoal under the area that the pork will be cooked. This will give you a medium high heat. Once the grill grate is nicely heated I lay my pork chops (¾-1 inch thick, bone in or boneless) on the grill and start the timer. I grill the first side for about 4 minutes, flip and give the second side 4 minutes. Make sure your pork is at least up to 145° using a meat thermometer.
Let your pork chops rest off the grill for about 4-5 minutes before serving.
How to Make Apple Dijon Glaze
You can choose to make this sauce on the stovetop or you could even do it on the grill and keep all the cooking outside. However the instructions I have included are for stovetop. If you were to make the apple glaze on the grill just find a spot on the grill that has warm, indirect heat.
I love the ingredient list for this sauce. It is so simple yet tastes so luxe!
- Frozen Apple Juice Concentrate (thawed or semi thawed)
- Dijon Mustard
- Whole Grain Mustard
- Cornstarch & Water
Mince the garlic and saute it in the oil, over low heat, for about 3 minutes until it is fragrant and warm. Add the thawed or semi thawed apple juice concentrate. This adds a rich apple flavor and sweetness. Once it is warmed thru add both mustards and whisk until it is completely combined and emulsified.
Bring this mixture to a hard simmer, over medium heat, for about 5 minutes. Turn the heat back to low and add the cornstarch and water mixture (called a slurry). Remove the sauce from the heat and let it thicken as it sits.
You will have enough glaze for up to 10 pork chops.
Assembling the Grilled Pork Chops with Apple Dijon Glaze
Once the Pork Chops are grilled and the Apple Dijon Glaze is prepared it is time to assemble and serve. Use a casserole pan or serving platter large enough to fit all your pork chops, it’s ok if they are overlapping. Pour half the glaze over the pork chops. Pour the remaining glaze into a serving container for the table.
When we eat these we like A LOT of the glaze on the chops, it is so delish. The recipe does make a lot so depending how many pork chops you make you may have some leftover.
Having Grilled Pork Chops for Dinner
We love having these apple glazed pork chops for dinner on warm summer nights. They pair perfectly with summer produce- corn on the cob and my Lemon Garlic Green Beans. We have also had oven roasted brussel sprouts with our grilled pork chops and that is excellent too!
Grillin’ & Chillin’
If you love this recipe and you love to grill, then check out these other grilled dinner recipes from Mom’s Dinner:
- Bacon Jam & Blue Cheese Burgers
- Easy Chicken Marinade + Grilling Tips
- Chili Lime Turkey Burgers
- Greek Turkey Burgers
- Grilled Chicken Skewers with Mango Jalapeno BBQ Sauce
I hope you give this recipe for Grilled Pork Chops with Apple Dijon Glaze a try in your kitchen.
Simple Grilled Pork Chops with Apple Dijon Glaze
Grilled Pork Chops
- 6-10 Pork Chops, ¾-1 inch thick, boneless or bone-in
- olive oil
- salt & cracked black pepper
Apple Dijon Glaze
- 3 plump garlic cloves, minced
- 1 tablespoon olive oil
- 12 ounce frozen apple juice concentrate, thawed or semi-thawed
- 2 tablespoon whole grain mustard
- 3 tablespoon dijon mustard
- ½ teaspoon salt
- 1 ½ tablespoon cornstarch
- 1 tablespoon cold water
Grilled Pork Chops
- Drizzle a little olive oil on both sides of each pork chop. Next sprinkle a little salt and a lot of black pepper to each side.
- Prepare your grill to a medium high heat. This will be around 450 on your gas grill. If you are using charcoal, like me, set your grill up with an even, medium layer of white hot charcoals directly under the area that the chops will be cooked.
- Once the grill grate is hot, lay your pork chops on the grill. I like to time mine about 4 minutes on the first side, flip, and 4 minutes on the second side. (this is for 1 inch bone-in or boneless pork chops)
- Your chops should be at least 145 degrees fahrenheit, read on a meat thermometer. I usually cook mine closer to 150 degrees.
- Let the pork chops rest, uncovered, off the grill for 5 minutes before serving.
Apple Dijon Glaze
- I like to make the glaze while the pork chops are resting, or if someone else is grilling I will make it while the chops are on the grill
- In a saucepan add the oil and garlic over low heat and lightly cook the garlic until it is warm and fragrant, about 3 mins. (make sure the garlic does not brown)
- Add the thawed or semi thawed apple juice concentrate and warm thru.
- Whisk in both mustards and the salt until they are well combined and emulsified. Increase the heat to medium, medium-low and bring the glaze to a hard simmer. (It will still be very thin at this point). Simmer for 2-3 minutes.
- Mix together the cornstarch and water in a separate bowl. Stir until the cornstarch is dissolved in the water, make sure you get all thick cornstarch off the bottom of the bowl.
- Turn the temp down to low and stir the cornstarch mixture into the apple juice/mustard mixture. Cook for another minute.
- Pull the glaze off the heat. It will thicken as it sits, about 3 minutes. (If you want your glaze a little thicker put it back on low heat and add another 1 teaspoon cornstarch mixed with ½ teaspoon cold water)
- Place the Grilled Pork Chops on a serving platter or in a casserole pan, it is ok if they overlap. Pour half the Apple Dijon Glaze over the warm pork chops. Put the remaining Apple Dijon Glaze in a serving container for the table.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.