Fire up the grill for these juicy lemon mustard pork chops! Marinated in a zesty blend of Dijon mustard, wholegrain mustard, lemon, and oregano, they’re perfectly tender and packed with flavour. They're a BBQ favourite, pairing well with some grilled veggies or side salad for a full meal prep to enjoy during the week.

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Why you'll love this recipe
Meal prep. The BBQ adds a smoky flavour and makes it easy to cook your protein in bulk. By adding the lemon mustard sauce, the pork chops keep their juices when reheating.
Lemon Mustard. If you loved the zesty and tangy marinade in our Lemon Mustard Chicken Thighs, this recipe offers the same bold flavours.
Prefer Sweet? For those who prefer a sweeter twist, swap the Dijon mustard for a Honey Mustard Dressing or a Creamy Orange Balsamic; or make my Sweet and Sour Pork for a full meal.
Citrus. The lemony tang is addictive like Lemon Chicken, Lemon Blueberry Oats and Lemon Shortbread.
Ingredients

Dijon and Wholegrain Mustard. A mix of both adds tangy flavour and texture to the marinade, offering more complexity than American mustard. Substitute yellow mustard for a milder taste or use extra Dijon if wholegrain isn't available.
Lemon. You want to use both the juice and rind for complexity of flavour.
Oregano: Dried oregano is convenient, but fresh oregano can be used for a more vibrant taste.
Boneless Pork Chops. Preferred as they cook fast, are already portioned in comparison to a Whole Pork, and they're lean, making them a good choice for a meal prep. You can use bone-in, however you'll need to adjust the grilling time and they may be more inconvenient to eat for a meal prep during the week.
Cornflour. Thickens the marinade while creating a light crust during grilling; substitute with arrowroot powder if necessary.
Please check the recipe card for full list of ingredients and quantity.
How to make grilled pork chops
Step 1: Pat pork chops dry and add in a large bowl with cornflour, mustard seeds, salt and pepper. Toss to coat. Let sit for 30 minutes to allow the cornflour to tenderise.
Step 2: In a separate bowl or BBQ safe pan, whisk together the Dijon mustard, wholegrain mustard, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper. Add water for a smooth consistency.
Step 3: Heat your grill to medium-high heat (around 200°C / 400°F). Add the BBQ safe pan with the marinade on one side, and brush the grates with olive oil to prevent sticking and add the pork chops. Grill for 2-3 minutes each side to achieve char marks then flip and reheat.
Step 4: Add pork chops to the bubbly lemon mustard sauce and simmer for 5 minutes, turning occasionally. The coating on the pork will help thicken the sauce.
Step 5: Once the internal temperature reaches 63°C (145°F), remove from BBQ and rest for 5 minutes.
Step 6: Drizzle any remaining lemon mustard sauce over the pork chops before serving, or serve on the side for dipping. Pair with Grilled Mediterranean Vegetables, Rice, Mashed Potatoes or even some Focaccia Bread to soak up the extra sauce.
Top Tip
Even Thickness: Ensure your pork chops are of even thickness for uniform cooking. If they're uneven, consider pounding them gently to even them out.
Preheat Your Grill: Ensure your grill is hot and well-oiled to prevent sticking and achieve even cooking.
No BBQ? Cook on the Stove
If you don’t have a BBQ, use a grill pan on the stove, cooking each side for approx. 3-4 minutes to seal in moisture, then add marinade. Once marinade is bubbling, reduce heat to low and flip the pork chops occasionally until the sauce has thickened and internal temperature reaches 63°C (145°F).
Meal prep and leftovers

Meal prepping lemon mustard pork chops is a convenient way to ensure flavourful and balanced meals throughout the week. You can even double the recipe and make Lemon Mustard Chicken for some versatility during the week. Pair with a BBQ Asparagus Salad, a fresh Peach & Prosciutto Salad, some Rice, Pasta or Couscous for a balanced and flavourful meal you'll want to keep eating.
How do you store cooked pork chops?
Store cooked pork chops in an airtight container in the fridge for up to 3–4 days. Keep any extra sauce separate to drizzle over when reheating.
Reheating
Reheat pork chops in the oven at 180°C (350°F) for about 10 minutes or in a covered skillet on low heat to retain moisture.
If using a microwave, make sure the sauce is covering the pork chop to help prevent the meat from drying out. Reheat on 1 minute intervals, flipping the chop over each time. This should take about 3-4 minutes to heat through depending on the thickness.
Freezing
Freeze marinated raw pork chops in a freezer-safe bag for up to 3 months. If cooked, allow them to cool completely, then wrap tightly in plastic wrap or foil before placing in an airtight container. Thaw overnight in the fridge before reheating.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Yes, bone-in pork chops work well, but they’ll need a longer cooking time to ensure they are cooked through. Use a meat thermometer to ensure the internal temperature reaches 63°C (145°F).
Pork chops should be cooked to an internal temperature of 63°C (145°F) for a juicy, tender result. Let them rest for 3–5 minutes before serving.
To prevent dryness, don’t overcook the pork chops and let them rest after cooking to retain juices. You can also baste them with some of the marinade while grilling.
Yes, you can prepare the marinade up to 2 days in advance and store it in an airtight container in the fridge. Just give it a quick stir before using.
Boneless pork chops are lean cuts taken from the loin, offering a tender texture and mild flavour, making them ideal for quick cooking methods like grilling or pan-searing. Pork steaks, on the other hand, come from the shoulder and contain more fat and marbling, which results in a richer flavour and juicier texture, especially when slow-cooked or barbecued. Both are delicious, but the choice depends on your preference for tenderness or flavour.
Other Pork Recipes
Or, you can have a browse through my Pork Recipes Category for more delicious eats.
Recipe

Grilled Lemon Mustard Pork Chops (Boneless)
Equipment
Ingredients
Lemon Mustard Sauce
- 30 g (2 tbsp) Dijon mustard see note 1
- 30 g (2 tbsp) wholegrain mustard see note 1
- 1 lemon juice + rind (approx. 60ml / 4 tablespoon juice + zest)
- 2 cloves garlic minced, see note 2
- 10 g (1 tbsp) dried oregano
- S&P to taste
- Water for consistency
Pork Chops
- 500 g (approx. 5) pork chops boneless, see note 3
- 15 ml (1 tbsp) olive oil extra for grilling
- 15 g (2 tbsp) cornflour
- 15 g (2 tbsp) mustard seeds optional
- Salt and pepper to taste
Sides (meal prep)
- 5 potatoes washed + cooked (see note 4)
- 500 g green sweet peas cooked as desired (see note 5)
Instructions
- Pat pork chops dry and toss in a large bowl with cornflour, mustard seeds, salt, and pepper. Let sit for 30 minutes to tenderize.
- In a separate bowl or BBQ-safe pan, whisk Dijon mustard, wholegrain mustard, lemon juice, zest, garlic, oregano, salt, and pepper. Add water for a smooth consistency.
- Preheat the grill to medium-high heat (200°C / 400°F). Place the BBQ-safe pan with the marinade on one side and brush grates with olive oil. Grill pork chops for 2–3 minutes per side until charred.
- Add pork chops to the bubbling lemon mustard sauce and simmer for 5 minutes, turning occasionally, until the sauce thickens and pork reaches 63°C (145°F).
- Rest pork chops for 5 minutes. Drizzle with lemon mustard sauce or serve it on the side.
Zakary (resident taste tester)
Listen here punters! You need to try this recipe.... & Don't hold back on the mustard!