Skip to main content

Ginger Beer and Mustard Pork Chops



Ginger Beer and Mustard Pork Chops on a white and blue platter
Photograph by Scott Semler, food styling by Mieko Takahashi, prop styling by Emma Ringness

We love quick-cooking, thin-cut boneless pork chops, but they can often skew dry. Not here. When marinated in a simple blend of Dijon mustard, honey, garlic, and ginger beer, the lean cut becomes remarkably tender and bursting with spicy-sweet flavor, all thanks to that latter ingredient. Though ginger beer may seem like an unexpected addition, its acidity and sugary sweetness make it an ideal marinade, breaking down tough muscle fibers and glazing it in a thick, glossy coating. (Don’t confuse ginger beer for ginger ale, though; the latter is too sweet for this marinade.) Served with a peppery arugula and sliced shallots, these pork chops are the ideal low-effort, high-reward recipe.

All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

What you’ll need

Recipe information

  • Total Time

    30 minutes (plus 2 hours for marinating)

  • Yield

    6–8 servings


10 garlic cloves, finely grated
1 cup Dijon mustard
1 cup honey
¾ cup ginger beer
2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
1 Tbsp. freshly ground pepper, plus more
1½ lb. boneless center-cut pork chops (¼"–½" thick; about 10)
Vegetable oil (for grill)
1 cup (lightly packed) baby arugula, divided
1 small shallot, thinly sliced, divided
Extra-virgin olive oil (for drizzling)
Flaky sea salt


  1. Step 1

    Mix together 10 garlic cloves, finely grated, 1 cup Dijon mustard, 1 cup honey, ¾ cup ginger beer, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 1 Tbsp. freshly ground pepper in a 1-gal. resealable plastic bag or large baking dish. Add 1½ lb. boneless center-cut pork chops (¼"–½" thick; about 10) to marinade and turn to coat. Seal or cover; chill, turning occasionally, at least 1 hour and up to 12 hours.

    Step 2

    Prepare a grill for medium-high heat; oil grate with vegetable oil. Remove pork chops from marinade, letting excess drip back into bag or dish; discard marinade. Grill pork chops, turning halfway through, until charred and cooked through, about 4 minutes total. Transfer to a baking sheet and let rest 5 minutes.

    Step 3

    Scatter ½ cup (lightly packed) baby arugula and ½ small shallot, thinly sliced, over a platter. Drizzle with some extra-virgin olive oil and season with flaky sea salt and pepper. Arrange pork chops on top of greens, then scatter remaining ½ cup (lightly packed) baby arugula and remaining ½ small shallot, thinly sliced, over pork chops. Drizzle more olive oil over and season with more sea salt and pepper.

Sign In or Subscribe
to leave a Rating or Review

How would you rate Ginger Beer and Mustard Pork Chops?

Leave a Review

  • 1c Dijon and 1c honey?! This is now a $10 marinade with these ingredients alone.

    • Anonymous

    • 5/27/2024

  • Disappointing.

    • Anonymous

    • 6/17/2024

  • We don’t usually eat pork but my family enjoyed this recipe enough that I’ve made it twice in the past month. There is a lot of marinade so I think you are safe either halving the marinade ingredients or doubling the pork for leftovers. The flavor is good on its own but not so powerful or distinct to prevent you from turning leftovers into a fried rice or other dish. When grilled properly this is less dry than pork usually seems to be, but still somewhat dry.

    • MLee

    • Las Vegas

    • 6/18/2024

See Related Recipes and Cooking Tips

Read More
The beloved bar food gets transformed into a 20-minute salad featuring broiled chicken thighs, crunchy celery, and a bright, creamy dressing.
Extra juicy and very crunchy, these thick-cut breaded pork chops are an impressive dinner option served with a crisp pickled-fennel salad.
Are these rich, hefty wedges a luscious side or meatless main? The answer is yes.
Nutritional yeast lends nutty richness and helps keep this Italian-style blender dressing silky and emulsified.
These crisp-tender air fryer green beans are gently browned while retaining a subtle snappy texture.
Cauliflower’s firm texture means it typically takes a long time to cook, but the air fryer makes quick work of it.
Frozen cauliflower deserves to be more than a side. Here a quick zap in the microwave primes the veggie crumbles to become a hearty vegetarian main.
A simple sesame seed crust can take your weeknight rice bowls to new heights. Gingery shaved carrots make a bright, crisp, no-cook side.