Gordon Ramsay’s grilled pork chops are marinated in honey, Dijon and wholegrain mustard, Worcestershire and soy. They cook on a griddle or barbecue for just 4-5 minutes per side. The recipe comes from Sunday Lunch, serves 6-8 and makes the centrepiece of a summer barbecue.
Ramsay calls these “two of my favourite things to cook on a barbecue or griddle” alongside his ginger and port lamb skewers from the same page. The double mustard and double umami from Worcestershire plus soy is what gives the glaze its sticky depth.
The key technique is scraping the marinade off before grilling, then basting with it during cooking. Honey burns easily on direct heat, so you build the glaze gradually rather than letting it char from the start.
Gordon Ramsay’s Honey Mustard Grilled Pork Chops
Course: DinnerCuisine: BritishDifficulty: Easy8
10
minutes10
minutes310
kcal20
minutesFrom Sunday Lunch, Ramsay’s barbecue favourite with a double-mustard, double-umami marinade that tenderises overnight. He cooks these alongside ginger and port lamb skewers for a full summer spread. About £1.50 per chop.
Ingredients
6-8 pork chops, about 200g (7 oz) each
Olive oil, to brush
For the marinade:
2 tbsp Dijon mustard
4 tbsp wholegrain mustard
6 tbsp runny honey
4 tbsp Worcestershire sauce
4 tbsp light soy sauce
Directions
- Make the marinade: Mix all marinade ingredients together in a shallow bowl. Add the pork chops and turn to coat well. Cover with cling film and marinate in the fridge for a few hours or overnight.
- Heat the grill: Heat a griddle pan, barbecue or oven grill until hot.
- Scrape and oil: Scrape the excess marinade off the chops and save it. Brush the chops lightly with olive oil.
- Grill: Cook on the barbecue or griddle for 4-5 minutes on each side or until cooked through, basting with the saved marinade occasionally.
- Rest and serve: Rest the chops in a warm spot for 5-10 minutes. Serve with side salads and crusty bread.
FAQs
What is in the honey mustard marinade?
Five ingredients, no herbs, no garlic, just condiments. Two types of mustard: Dijon for sharp smooth heat and wholegrain for texture and visible seeds on the grilled chop. Six tablespoons of runny honey binds it all together and creates the sticky glaze.
The double umami comes from Worcestershire sauce and light soy working together. Worcestershire adds a tangy, anchovy-led depth while soy brings salt and colour. This is a much simpler marinade than his baked version which uses a dry spice rub instead.
How long should you marinate?
The book says “a few hours or overnight” without a specific minimum. Overnight is better because the mustard and honey are thick and need time to penetrate past the surface.
Ramsay says the marinade does two jobs: “tenderise the meat” and “impart great flavours.” The acid in the mustard breaks down the outer fibres, while the honey and soy season deeper. Even two hours makes a noticeable difference compared to a quick coat before grilling.
Griddle pan, barbecue or oven grill?
The book lists all three and the method works on any of them. A griddle pan gives you char lines indoors and works year-round. An outdoor barbecue adds smokiness that a griddle can’t replicate.
The oven grill is the quickest option but watch it closely since the honey glaze can burn under direct overhead heat. Whichever you choose, get it properly hot before the chops go on. For a completely different indoor approach, try his pan-seared pork chops which use butter basting instead.
Why scrape off the marinade before grilling?
If you leave the thick marinade on, the honey and sugar hit direct heat first and char black before the pork cooks through. Scraping it off lets you sear the meat properly with just a brush of olive oil.
You save the scraped marinade and baste with it during cooking, building the glaze in thin layers that caramelise without burning. Serve with a fresh cucumber salad to cut through the sticky sweetness.
What else can you grill alongside?
The Sunday Lunch book puts these on the same page as ginger and port lamb skewers, designed for the same barbecue session. The lamb uses a completely different marinade: port, fresh ginger, garlic and rosemary.
Ramsay suggests serving both with side salads and crusty bread like his focaccia for a full summer spread. His lamb kofta uses skewers the same way and works beautifully on the same barbecue.
