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
Reusable Silicone Bags
$45 At Amazon
Microplane
$16 At Amazon
Rimmed Baking Sheet
$25 $22 At Amazon
Recipe information
Total Time
30 minutes (plus 2 hours for marinating)
Yield
6–8 servings
Ingredients
Preparation
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.
How would you rate Ginger Beer and Mustard Pork Chops?
Leave a Review
Reviews (2)
Back to Top1c 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
Recipes From Bon Appétit’s Summer 2024 Issue
This summer, stay cool with spicy food, throw together quick veggie snacks and salads, and slurp spaghetti with miso and clams.
