Mustard Marinated Pork Chops

So good we had them two nights in a row!


How do you feel about pork chops?  Are you a big fan or do they make you think of a dry as sand, flavorless chunk like I used to until this guy right here?

I grew up in a house that ate LOTS of chicken, tuna, ground beef, pizza, and VERY occasionally some red meat in some sort of steak form.  We had pork maybe a handful of times that I can remember from my entire childhood and adolescence.  This is why I have a generally negative association with pork chops, because anytime I had them was at my friend’s house and they were ALWAYS my least favorite.



Enter these Mustard Marinated Pork Chops.  Holy cow (or should I say pig) You must try these if you are in either pork chop camp.  I don’t normally schedule out meals for  the week but they have now become my first “weekly rotated” sources of protein.  I don’t know if I can go an entire week without more of them!!!


Super quick and super easy,  go get some local pork to make them TONIGHT!

-The Freckled Foodie

Mustard Marinated Pork Chops

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy


  • 4 boneless pork chops (size can vary, if they are REALLY big add more of each below)
  • 2-3 tbsp olive oil or ghee plus 1-2 tbsp for cooking
  • 2-3 tbsp apple cider vinegar
  • 2-3 tbsp spicy brown mustard or dijon
  • 2-3 tbsp coconut aminos (if not paleo/Whole30 sub soy sauce or tamari)
  • 1 tbsp Frank’s Red Hot (optional)
  • 1/2-1 tbsp minced garlic
  • salt and pepper


  1. Put pork chops into a 1 gallon ziploc bag and add all ingredients except salt and pepper
  2. Mix well until the chops are all coated and place in refrigerator for at least 1 hour, up to 24 hours (mine was about 3 hours)
  3. When you are ready to  cook them heat a tablespoon or two of ghee (clarified butter, coconut oil) in a large pan and heat over medium-high heat until shimmering
  4. Generously salt and pepper both sides of the chops and place them in the pan
  5. Cover with a lid and set timer for 5 minutes
  6. Once timer goes off, carefully flip them to sear the other side (be careful of hot oil!) for 5 minutes, covered
  7. Once the timer goes off, remove the chops to a plate and tent tin foil over the top for 5 minutes or so to let the meat rest and stop the juices from flowing
  8. *** This last step is important because if you just cut into them all the tasty juices will run out and your chops with be dry, and like we discussed before, no one likes a dry chop!
  9. I like to plate the chops and then pour some of the juices back over the top for extra juiciness and flavor 🙂
  10. ENJOY!

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Comments: 35

  1. Janelle March 24, 2013 at 7:21 pm Reply

    I saw that you had posted this recipe on the Whole30 forum and I knew I had to try. This was my first time ever eating pork chops and, man, were these good! I simmered the leftover marinade to make a sauce to pour over the pork chops. Just divine! Thanks for the recipe!

    • thefreckledfoodie March 24, 2013 at 7:23 pm Reply

      I’m so glad you liked it! I will have to try reducing it next time to get the sauce! That sounds yummy 🙂

  2. Lea McCastle April 4, 2013 at 10:33 pm Reply

    Just made these…yum! Also poured the marinade over top after reducing it. Divine!

  3. […] i tried a new marinade for pork chops. the woman said she always hated pork, but this recipe made her love it so much, that now she has it weekly, and would have it twice a week if she could. that sounded very promising. it ended up being ok. i probably wouldn’t make it again. i don’t really like mustard to begin with, and that is one of the main ingredients. it was a little sour/acidic i guess. we also had asparagus. i only like the bottoms and tori only likes the tops, so we traded and it worked out perfectly. i made brown rice for tori and brian. i had another piece of my leftover “cornbread,” instead. here is the marinade recipe. […]

  4. Mustard pork chops | kouky_k July 21, 2013 at 1:30 am Reply

    […] gluten is this mustard pork, oh my god was this good so moist and delicious. I saw this recipe on The Freckled Foodie only amending it slightly for the sauce […]

  5. […] Mustard Marinated Pork Chops are a great alternative to traditional pork chops. […]

  6. […] Mustard Marinated Pork Chops (Hubs […]

  7. Shanna February 11, 2014 at 10:41 am Reply

    Should I cover them for the second 5 minutes as well?

  8. Kate April 23, 2014 at 9:16 am Reply

    Fellow Minnesoooohtan and Paleo foodie!! Can’t wait to try this tonight…
    Question: How do you think this will be without the coconut aminos? I’m out and not sure I’ll get to WF or MM before dinner…

    • thefreckledfoodie April 25, 2014 at 10:13 am Reply

      Kate, 🙂 glad you found me! It would still work without the coconut aminos but I would add a little more salt!

  9. Whole30 | Dreams on the Porch Swing July 3, 2014 at 1:40 pm Reply

    […] Mustard Marinated Pork Chops (hubby really liked this one!) […]

  10. Stephanie August 2, 2014 at 8:00 am Reply

    Made these last night and they were a hit! Super easy and delicious and quick- thanks for the recipe, I’ll be making them again for sure!

  11. Erica @Abbie and Erica's Adventures August 18, 2014 at 5:28 pm Reply

    This sounds lovely! I just added to my list for the week, thanks for sharing 🙂

  12. Whole30 Meal Prep | divinedomestic October 6, 2014 at 8:52 pm Reply

    […] Mustard Marinated Pork Chops (The Freckled Foodie) […]

  13. bejeweled March 18, 2015 at 11:31 am Reply

    Hi! I’d love to try this recipe, but steps 1,2, 8, 14 and 15 are missing/blank. Are they just extra spaces, or is important information missing?

    • thefreckledfoodie March 18, 2015 at 6:03 pm Reply

      Hey Julie! I just updated it, sorry about that 🙂 Hope they turn out well for you!

  14. Maria June 9, 2015 at 8:07 pm Reply

    Just mixed together the marinade (sans coconut aminos) and popped these guys in the fridge to marinate overnight! Can’t wait for dinner tomorrow :). Love your site!

  15. Deb July 20, 2015 at 8:50 pm Reply

    Just found this to try and am a Paleo-nubile! Can’t wait to have it tomorrow! Thanks!

  16. karrie @ Tasty Ever After August 26, 2015 at 2:44 pm Reply

    I made this marinade using tamari and dijon mustard and put some boneless Southern style pork ribs in it for a few hours. Grilled the ribs and served them with beetroot fritters. YUMMY!! This is the best marinade I’ve had in a long time and will be my go-to recipe from now on. I think I’m going to get some salmon to marinate and grill too!! Thanks so much for sharing it 🙂

    • thefreckledfoodie September 10, 2015 at 3:35 pm Reply

      Karrie, that sounds amazing! I want your beetroot fritters! 🙂

  17. Sara September 15, 2015 at 10:00 am Reply

    I just made these pork chops and they were AMAZING! I’ve just started my first whole 30 and it was wonderful to have my first dinner on the program be a knockout! Even my husband, who is not doing the W30, loved them. I happened to use bone-in chops and they were just as good! Thank you!!

  18. andria December 4, 2015 at 4:47 pm Reply

    Ghee will harden in the refrigerator. How does that effect the marinade?

  19. Dawn January 19, 2016 at 1:24 pm Reply

    Is the ghee for cooking only or also in the marinade? Thanks!

  20. […] Mustard Marinated Pork Chops […]

  21. Audrey July 11, 2017 at 3:04 pm Reply

    I just marinated my pork chops and I’m putting them in the freezer. I plan on using them later this week.

  22. Ryan November 2, 2017 at 9:03 am Reply

    It says to mix all ingredients in the bag, just wanted to clarify. The 2-3 tbsp olive oil or ghee, does that go in the zip lock or is that for cooking in the pan? Thanks!

    • thefreckledfoodie November 2, 2017 at 8:58 pm Reply

      Hi Ryan! I just updated it. The oil/fat goes into the marinade and then you want to use a bit more when you are cooking them!

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