Grilled Pork Chops with Dijon and Tarragon
Why this recipe works
- Sharp, herby marinade: Dijon mustard, garlic and tarragon season the surface of the pork quickly, giving the chops a savoury, aromatic crust as they grill.
- Short marinating time: A brief rest at room temperature is enough for the mustard mixture to cling well and flavour the meat without slowing down dinner.
- Grill-finished richness: Char from the grill, a small amount of butter and fresh lemon create a balanced finish: smoky, rich and bright.
Get the most out of this recipe
Timing notes
- Keep the marinade brief: The chops only need a short coating before grilling; the mustard mixture is punchy enough to season the surface quickly.
- Rest before serving: Let the grilled chops stand for a few minutes so the juices settle and the butter melts into the hot surface.
Ingredient notes
- Choose thick-cut chops: Bone-in, thick-cut pork chops are best suited to grilling because they have time to char before the centre cooks through.
- Use fresh tarragon if possible: Fresh tarragon gives the clean aniseed note that works especially well with Dijon and pork.
- Finish with lemon: A squeeze of lemon at the table cuts through the butter and mustard, keeping the dish bright rather than heavy.
Common mistakes
- Managing flare-ups: If the grill flares, move the chops to a cooler area rather than letting the marinade scorch.
- Avoid drying them out: Thick chops can go from juicy to dry quickly, so move them away from direct heat once well charred if they need more time to cook through.
- Do not skip the rest: Cutting into the chops straight from the grill releases juices onto the plate instead of keeping the meat moist.
Serving ideas
- Serve with potatoes: Roasted new potatoes, chips or a mustardy potato salad work well with the Dijon and tarragon flavours.
- Add something green: Grilled asparagus, green beans or a crisp salad bring freshness alongside the rich pork.
- Wine pairing: Choose a dry white with good acidity, such as Sauvignon Blanc or unoaked Chardonnay, to match the lemon and mustard.
Equipment you'll need
Ingredients
Instructions
- Finely chop the garlic and tarragon. In a mixing bowl, stir together the Dijon mustard, olive oil, fine sea salt and black pepper, then mix in the garlic and tarragon.
- Coat the pork chops all over with the marinade. Set aside at room temperature for 15 minutes while you preheat the grill to medium-high.
- Grill the chops for 4 to 6 minutes per side, turning once, until nicely charred and cooked through. If flare-ups occur, move the chops to a cooler part of the grill and continue cooking until the centre is no longer pink.
- Transfer the chops to a plate and top each with a little butter. Rest for 5 minutes so the juices settle.
- Cut the lemon into wedges. Serve the chops with lemon for squeezing over at the table.
Recipe notes
Tips
- For the best sear, let the grill get properly hot before the chops go on, and avoid moving them until they release easily.
- If your chops are very thick, finish them over a cooler part of the grill with the lid down until cooked through.
- If serving anyone who is pregnant, elderly, or immunocompromised, cook the pork until piping hot throughout with no pink remaining.
Substitutions
- Replace Fresh tarragon with fresh thyme for a different but still classic herb note.
- Replace Butter with Olive oil for finishing if you prefer a dairy-free finish.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat in a 180°C (355°F) oven until piping hot, or slice and warm gently in a frying pan to avoid drying out.
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Recipe overview
- Servings: 2 servings
- Total time: 40min (20min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Milk Mustard
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