Easy Grilled Pork Chops with Sweet and Spicy Glaze

If you’re anything like me, you love a recipe that feels a little fancy but still fits into real life — no fuss, just good food. These grilled pork chops are exactly that.

You get this beautiful balance of sweet, tangy, and just a hint of heat from the raspberry jalapeño glaze — it caramelizes on the grill and gives the chops the most incredible crust. Inside, the meat stays juicy and tender (thank you, bone-in cuts and indirect heat!).

The flavor is bold without being overpowering, which makes it a hit with adults and kids alike. And the best part? You can pull it off on a weeknight or serve it to guests and get all the oohs and ahhs. It’s one of those recipes that feels special but doesn’t ask too much of you — and I love that.

How to Make Grilled Pork Chops Marinated in Sweet & Spicy Mustard Sauce

Step 1:  Start with the Marinade

In a mixing bowl, whisk together the stone-ground mustard, raspberry jalapeño pepper jam, your favorite steak seasoning (we love Kinder’s Cowboy Butter here!), and a splash of Worcestershire sauce. This makes a bold, sweet-heat marinade that doubles as a glaze when grilling.

👉 Tip: Be mindful of how salty your seasoning blend is. If it’s light on salt, feel free to sprinkle in a bit more to your taste. We find that Kinder’s has just the right amount for us — no extra salt needed.

Before grilling, set aside about 3–4 tablespoons of this marinade for later. You’ll use it to brush on the chops while they finish cooking for that glossy, caramelized finish.

Step 2:  Marinate the Pork Chops

Toss the bone-in pork chops right in the bowl, turning them to coat every nook and cranny. Let them marinate at room temperature for about 30 minutes, which helps them cook more evenly.

Want even more flavor? You can cover and refrigerate them for 1 to 4 hours — just don’t forget to pull them out about 30 minutes before grilling to come back to room temperature.

Step 3: Fire Up the Grill

Preheat your grill to medium-high heat, around 375–400°F. Go ahead and give those grates a good scrub too — clean grates help you get that perfect sear.

Start the pork chops over direct heat — this is the hottest part of the grill, right over the flame. Grill for about 2–3 minutes per side, flipping only once, until they get a nice golden-brown crust.

Next, move them over to indirect heat — the cooler side of the grill — and let them finish cooking gently. This keeps them juicy and tender. At this point, brush on the remaining marinade for a little extra love (and flavor!). Close the lid and cook for another 12 -18 minutes, flipping once halfway through.

You’re aiming for an internal temperature of 145°F, measured with an instant-read thermometer inserted into the thickest part (but not touching the bone).

🔥 Optional but worth it: If you want to add even more caramelized flavor, return the chops to the hot side of the grill for just a minute or two right before pulling them off.

Step 4: Let Them Rest

Once they’re done, transfer the pork chops to a clean plate and tent them with foil. Let them rest for about 5 minutes before digging in. This little pause gives all those flavorful juices time to settle back in — and that means tender, juicy bites every time.

Variations & Substitutions

Jam or Jelly Options: Can’t find raspberry jalapeño jam? No problem! Here are a few easy substitutes:

• Jalapeño pepper jelly – A great option with a similar kick.
• Raspberry preserves or jam – Add a pinch of red pepper flakes or a splash of hot sauce for heat. You can always mix the two jams to get the same result.
• Peach, apricot, or fig jam – These add a lovely sweetness and pair well with pork. Balance with a little vinegar or heat if desired.

Mustard Swaps: If you don’t have stone-ground mustard:

• Dijon mustard – Smooth, tangy, and works just as well.
• Whole grain mustard – Brings a similar texture with a slightly milder flavor.
• Avoid yellow mustard, which can be a bit too sharp for this glaze.

Seasoning Alternatives: If you don’t have Kinder’s Cowboy Butter Seasoning:

• Use any steak or all-purpose seasoning blend you love.
• A mix of garlic powder, smoked paprika, black pepper, dried herbs, and a touch of salt makes a great DIY option.

Spice Level: This isn’t a super-hot marinade, but the heat can vary depending on the brand and type of jam you use.

• Want it hotter? Add a dash of hot sauce, red pepper flakes, or a pinch of cayenne to the marinade.
• Need to tone it down for the kids? Use a mild pepper jelly or plain raspberry preserves with no added heat.

Storage Instructions

Storage: Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the microwave or in a skillet over low heat with a splash of broth or water to keep them from drying out.

Make-Ahead: You can marinate the pork chops up to 4 hours ahead of time. Just keep them covered in the refrigerator, then let them sit at room temperature for about 30 minutes before grilling. This helps them cook more evenly and stay juicy.

Serving Suggestions

These raspberry jalapeño pork chops are packed with flavor, so pairing them with simple sides lets them really shine. Here are a few easy, family-friendly ideas to round out your plate:

• Roasted Vegetables – Try asparagus, zucchini, bell peppers, or even corn on the cob. Toss with olive oil, salt, and pepper — simple and so good! Or try my grilled vegetable pasta!
• Creamy Mashed Potatoes – A classic that balances out the sweet heat of the chops. Or try Instant Pot Mashed Potatoes or slow cooker mashed potatoes.
• Rice – A fluffy, buttery rice dish is great for soaking up any extra glaze. They go great with Orzo Rice Pilaf or French Onion Rice.
• Garden Salad or Coleslaw – Fresh greens or a cool, creamy slaw add a crisp contrast to the smoky, caramelized pork.
• Crusty Bread or Dinner Rolls – Something to mop up the extra sauce? Yes, please!

Nikki’s Tip: These pork chops are also fantastic sliced up and served over a salad or tucked into a sandwich for leftovers the next day!