Honey Rosemary Pork Chop Marinade

I’ve been making these rosemary pork chops for years, and they never fail to disappear from the dinner table in minutes! The combination of fresh rosemary and Dijon mustard creates this incredible savory marinade that keeps the meat juicy and packed with flavor. Trust me, once you try this easy recipe, it’ll become your go-to for weeknight dinners and weekend grilling alike.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1250-1400
• Protein: 125-140 g
• Fat: 75-85 g
• Carbohydrates: 25-30 g

Ingredients

For the pork chops:

• 4 bone-in pork chops (about 1-inch thick)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper

For the marinade:

• 1/2 cup mayonnaise
• 1/3 cup Dijon mustard
• 1/4 cup dry white wine
• 3 tablespoons honey
• 2.5 tablespoons fresh rosemary, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice

Step 1: Build the Rosemary Marinade

• 1/2 cup mayonnaise
• 1/3 cup Dijon mustard
• 1/4 cup dry white wine
• 3 tablespoons honey
• 2.5 tablespoons fresh rosemary, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice

In a bowl, whisk together the mayonnaise, Dijon mustard, dry white wine, and honey until smooth and well combined.

Fold in the finely chopped fresh rosemary, minced garlic, and fresh lemon juice, stirring until the herbs and garlic are evenly distributed throughout the mixture.

This aromatic base will infuse the pork with deep, savory flavors as it sits.

Step 2: Marinate the Pork Chops

• 4 bone-in pork chops
• rosemary marinade from Step 1

Place the bone-in pork chops in a shallow dish or resealable bag and pour the rosemary marinade from Step 1 over them, making sure each chop is well coated on both sides.

Cover the dish or seal the bag and refrigerate for at least 8 hours or overnight—I find that overnight marinating gives the pork the most tender, flavorful results, as the honey and acid work to break down the meat fibers while the rosemary penetrates deeply.

Step 3: Prepare and Grill the Pork Chops

• marinated pork chops from Step 2
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper

Preheat your grill to medium-high heat (about 400°F).

Remove the pork chops from the marinade, allowing excess liquid to drip back into the dish—reserve some of the marinade if you'd like to baste during cooking.

Season both sides of each chop generously with the kosher salt and freshly cracked black pepper.

Place the chops directly on the hot grill grates and cook for 4 to 5 minutes per side, until you achieve a beautiful golden crust and the internal temperature reaches 145°F for a slightly pink, juicy center.

Step 4: Rest and Serve

Transfer the grilled pork chops to a plate and let them rest for 5 minutes before serving—I always rest my meat to allow the juices to redistribute, keeping each bite tender and succulent.

Garnish with a sprinkle of fresh rosemary if desired for an extra herbal flourish and visual appeal.

Honey Rosemary Pork Chop Marinade

Delicious Honey Rosemary Pork Chop Marinade recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 2 hours hrs 45 minutes mins

Cook Time 5 hours hrs 35 minutes mins

Total Time 8 hours hrs 20 minutes mins

Servings: 1 cups of sauce

Calories: 1325

Ingredients Method

Ingredients

  

For the pork chops::

• 4 bone-in pork chops (about 1-inch thick)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper

For the marinade::

• 1/2 cup mayonnaise
• 1/3 cup Dijon mustard
• 1/4 cup dry white wine
• 3 tablespoons honey
• 2.5 tablespoons fresh rosemary, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice

Method

 

1. In a bowl, whisk together the mayonnaise, Dijon mustard, dry white wine, and honey until smooth and well combined. Fold in the finely chopped fresh rosemary, minced garlic, and fresh lemon juice, stirring until the herbs and garlic are evenly distributed throughout the mixture. This aromatic base will infuse the pork with deep, savory flavors as it sits.
2. Place the bone-in pork chops in a shallow dish or resealable bag and pour the rosemary marinade from Step 1 over them, making sure each chop is well coated on both sides. Cover the dish or seal the bag and refrigerate for at least 8 hours or overnight—I find that overnight marinating gives the pork the most tender, flavorful results, as the honey and acid work to break down the meat fibers while the rosemary penetrates deeply.
3. Preheat your grill to medium-high heat (about 400°F). Remove the pork chops from the marinade, allowing excess liquid to drip back into the dish—reserve some of the marinade if you'd like to baste during cooking. Season both sides of each chop generously with the kosher salt and freshly cracked black pepper. Place the chops directly on the hot grill grates and cook for 4 to 5 minutes per side, until you achieve a beautiful golden crust and the internal temperature reaches 145°F for a slightly pink, juicy center.
4. Transfer the grilled pork chops to a plate and let them rest for 5 minutes before serving—I always rest my meat to allow the juices to redistribute, keeping each bite tender and succulent. Garnish with a sprinkle of fresh rosemary if desired for an extra herbal flourish and visual appeal.