Grilled Pecan-Smoked Pork Chops with Honey-Mustard Glaze

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Thick pork chops infused with smoky pecan wood flavor, finished with a sticky honey-mustard glaze that balances sweet and tangy notes. This American-inspired pork recipe, ready in about 30 minutes, pairs bone-in pork chops, pecan wood chips, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 American cuisine 420 cal/serving

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Ingredients

4 (1-inch thick) bone-in pork chops
2 cups, soaked in water for 30 minutes pecan wood chips
1 1/2 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1/4 cup honey
2 tbsp Dijon mustard
1 tbsp apple cider vinegar
2 tbsp olive oil

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Instructions

Step 1: Preheat a charcoal or gas grill to medium-high heat (about 400°F). Drain 2 cups soaked pecan wood chips and place them in a smoker box or wrap in foil with holes poked; position over the heat source to create smoke.
Step 2: Pat dry 4 bone-in pork chops and season both sides evenly with 1 1/2 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder.
Step 3: In a small bowl, whisk together 1/4 cup honey, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, and 2 tbsp olive oil until smooth to make the glaze.
Step 4: Place the pork chops on the grill grates away from direct flames to cook over indirect heat with smoke. Close the grill lid and smoke for 6 minutes.
Step 5: Flip the chops and brush each generously with the honey-mustard glaze. Continue grilling another 6-8 minutes, basting with more glaze once more, until internal temperature reaches 145°F and glaze is caramelized and sticky.
Step 6: Remove chops from grill and let rest for 5 minutes before serving to allow juices to redistribute and flavors to deepen.