Grilled Pork Chopswith Garlic‑Mustard Glaze

Season all sides of the pork chops generously with salt (and pepper if desired) the day before cooking, place them uncovered in the refrigerator and let them rest for several hours up to three days.

Pat the chops completely dry with paper towels to remove surface moisture.

Prepare the glaze: combine the grated garlic clove, Dijon mustard, and soy sauce in a bowl, then whisk in the oil until the mixture becomes smooth and creamy.

Brush each chop with a thin layer of glaze—about two teaspoons per chop—ensuring even coverage.

Preheat the grill on high heat and cover it with foil for about 15 minutes to create a very hot cooking surface.

Place the pork chops diagonally on the hot grill grates; cover the grill and cook for 1½ minutes, then check for grill marks.

Flip the chops, keep the same orientation, cover, and cook another 1½ minutes; repeat the flip‑and‑cover process once more to achieve criss‑cross grill marks on both sides.

Switch the grill to low indirect heat (turn off the middle and back burners, leave the front burner on low) and continue cooking, flipping every 3–4 minutes, until the internal temperature reaches 115‑120°F for medium‑rare.

If the chops are thinner than 1 inch, skip the low‑heat stage and remove them once the surface is nicely browned.

Remove the chops from the grill, tent with foil, and let rest; the temperature will rise to about 130°F, the ideal doneness for juicy pork.

Slice the rested chops to reveal the pink interior and serve immediately.