Rustic French Marinated Pork Chops on the Grill
Grilling Pork Chops with a French Alpine Spirit
Our travels through the Savoie and Lyon regions showed us how central pork dishes are to rustic, everyday meals. From alpine villages serving hearty plates to Lyon’s bouchons filled with sizzling meats, pork has a strong presence at the French table. Bringing that inspiration home, French marinated pork chops take beautifully to a marinade infused with local flavors. Once grilled, they become smoky, tender, and full of the mountain spirit we so often encountered in France.
Savour the Trip and discover these amazing French locations:
- A Foodie Family’s Perfect Itinerary in Lyon
- France with Kids, Spring Skiing in the French Alps: A Family Guide to Les 3 Vallées with Kids
- A Short Stop, a Big Impression: This Beautiful City Nestled in the French Alps Can’t Be Missed
The Lyonnaise-Style Marinade for the Pork Chops
This marinade leans on flavors typical of the Rhône valley and Lyon. Dijon mustard, a French staple, adds tang and depth while helping the seasoning cling to the meat. Garlic and bring warmth, and white wine provides acidity that tenderizes while layering subtle flavor. A blend of herbs such as thyme, bay leaf, lavender, and parsley round out the balance. Marinating for at least four hours, or ideally overnight, lets the pork fully absorb the flavors for a dish that is rustic yet refined.
Mastering the Grill
When it’s time to cook, medium-high heat is your best friend for a quick sear that delivers some beautiful char. A quarter turn adds style points for a nice lattice marking on the pork chop and additional char. The Dijon and wine-based marinade caramelizes beautifully over the flames, creating a savory crust. Each bite delivers smoky, sharp, and herbaceous notes that taste as though they were lifted straight from a French country kitchen. For an extra layer of flavor, a quick reduction of the leftover marinade (safely boiled) makes a wonderful finishing drizzle. The marinade has a decent amount of salt in it, so check for saltiness and adjust with additional acidity if you choose to make the reduction sauce.
Regional Pairings for French Marinated Pork Chops
To complete the meal, lean on dishes inspired by Savoie and Lyon. Gratin dauphinois, with its thin layers of potato baked in cream, is a classic alpine side that brings richness. Lyonnaise potatoes sautéed with onions offer a rustic alternative. Crispy Grilled Layered Potatoes: Simple, Herb-Infused & Addictive would also be a great accompaniment. A crisp green salad with mustard vinaigrette brightens the plate, while a simple cheese course featuring Beaufort or Comté nods to the mountains. For wine, a crisp Apremont from Savoie or a white Burgundy pairs perfectly with the pork, while a lighter Rhône red like Crozes-Hermitage brings out the dish’s earthy undertones.
Final Thoughts on French Marinated Pork Chops
Grilled French marinated pork chops are a celebration of the alpine and Rhône valley flavors we experienced in Savoie and Lyon. The simple blend of Dijon mustard, garlic, wine, and herbs transforms the humble pork chop into something deeply satisfying yet uncomplicated. Paired with regional sides and thoughtful wines, this dish brings a touch of French mountain and city tradition straight to the grill. It’s a rustic, flavorful reminder that French cuisine can be both hearty and approachable.
Rustic French Marinated Pork Chops on the Grill
Ingredients
- 4 pork chops on the bone ~1/2 lb – 1 lb each
French Marinade
- 8 cloves garlic, sliced
- 1 cup white wine, dry white such as sauvignon blanc
- 4 bay leaf
- 1 tbsp salt
- 1.5 tbsp dijon mustard
- 1 tbsp herbs de provence
- 2 tbsp olive oil
Equipment
- grill
- non-reactive glass dish or large plastic ziploc bag for marinating the pork chops
- cutting board
- knife
- meat thermometer
Instructions
In a non-reactive container such as a glass baking dish add the wine, salt, dijon mustard, garlic, bay leaf, and olive oil.
Stir to combine.
Place the pork chops into the marinade. If the marinade does not cover the pork chops add more white wine. Then sprinkle the herbs de provence.- Mix the pork chops and marinade together.
Let the pork chops marinade for at least 4 hours and up to 12 in the fridge covered with saran wrap.- Remove the pork chops from the refrigerator an hour before grilling to increase the starting temperature of the pork chops.
- Start up a grill and set the heat to medium high.
- Once the grill is hot place the pork chops on the grill over the flame.
Cook for 4 minutes with the lid down, then open the lid and rotate the pork chops a quarter turn (90 degrees). This quarter turn adds extra grill marks to the pork chop in a lattice pattern.- Cook for another 4 minutes with the lid down.
Flip the pork chops over and repeat cooking for another 7-8 minutes, this time with the lid open.
The pork chop is cooked through once the internal temperature reaches 145°F (63°C). Use a meat thermometer to check the meat after 15 total minutes. If the temperature remains below the target close the lid of the grill and continue cooking until the 145°F (63°C) is reached.- Let the pork chops rest for 3-5 minutes before serving.
