BBQ Pork Chops with Rosemary Mustard Glaze Recipe

Rosemary Mustard BBQ Pork Chops are quick and easy to grill and deliver a lovely balance of sweet, tangy mustard and fragrant rosemary. The mustard-based BBQ sauce caramelizes on the outside while the pork stays juicy and smoky inside — a simple, satisfying dinner any night of the week.

We grill pork chops often and like to serve them with rice pilaf, grilled corn on the cob, or asparagus with garlic butter. A slice of garlic bread finishes the plate nicely. These chops pair well with a simple green salad or roasted vegetables for a complete, easy meal.

Ingredients Needed:

• 4 boneless pork chops (about 1-inch thick)
• Kosher salt
• Freshly ground black pepper

For the Rosemary Mustard Sauce:

• Prepared yellow mustard (for example, French’s)
• Light brown sugar
• Worcestershire sauce
• Fresh or dried rosemary, finely chopped
• Dried onion flakes
• Granulated garlic or garlic powder
• Coarse ground black pepper
• Kosher salt

How to Grill Rosemary Mustard BBQ Pork Chops

• Build a medium grill fire and stabilize the temperature around 300°F. Use pecan or hickory wood or chunks for a mild, pleasant smoke flavor.

• Pat the pork chops dry with paper towels to help the seasoning and sauce adhere.
• Season both sides with kosher salt and freshly ground black pepper.

• Start the chops over indirect heat with the grill lid closed so they cook gently for about 10 minutes.

• Flip the chops and brush a generous layer of rosemary mustard BBQ sauce over the cooked side.
• Continue cooking with the lid closed until the internal temperature reaches 145°F. This usually takes another 10–15 minutes depending on chop thickness. Use a digital thermometer to check doneness for the best results.
• When cooked, remove the chops from the grill and let them rest for about 10 minutes to allow the juices to redistribute.

Tips for the Best Results

• Trim excess fat and choose chops that are uniform in thickness so they cook evenly.
• Dry the surface well before seasoning; moisture prevents a good sear and can dilute the sauce adhesion.
• If using fresh rosemary, finely chop it to release its aroma and help it blend into the sauce.
• For more caramelization, baste a second time near the end of cooking, but avoid heavy sugars too early to prevent burning.

How to Store and Reheat

Store leftover pork chops tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 3 days. To reheat, slice the chops and warm them in a skillet over medium heat with a little additional rosemary mustard BBQ sauce. Stir frequently and cook just until heated through, about 4–6 minutes, to avoid drying out the meat.

Variations and Serving Suggestions

If you want a fruit-forward option, try swapping some of the brown sugar for a spoonful of peach jam or preserves to create a peach-mustard glaze. For a spicier kick, add a touch of hot sauce or cayenne to the sauce. Serve these chops with simple sides like mashed potatoes, grilled vegetables, rice pilaf, or a crisp green salad.

More Favorite Pork Chop Recipes

Try other popular grill recipes such as Brown Sugar Pork Chops (with a sweet, savory dry rub), Peach BBQ Pork Chops (sweet and tangy fruit glaze), or Marinated Pork Chops (coffee or citrus marinades add deep flavor). Each offers a different profile but uses the same straightforward grilling techniques.