Grilled Pork Chops Diablo; end of the canal

This is one of those recipes that I have been making forever and the origin is lost in the mists of time.

I know this because, while I have always referred to it as ‘diablo’, that word is not one that I would have chosen.

I also have no idea if my current recipe bears any resemblance at all to the recipe I first used.

Now that history has been clarified (or muddied) – on to the recipe:

Click here to Pin Grilled Pork Chops Diablo


Grilled Pork Chops Diablo

These are only slightly hot… add your favorite hot sauce for more heat.

  • Author: Kate
  • Prep Time: 5 minutes
  • Marinate: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Category: Pork
  • Method: Grilling


  • 2 boneless pork chops (12oz, 360gr) total weight
  • Marinade:
  • 2 tbs Dijon-style mustard
  • 2 tbs Worcestershire Sauce
  • 2 tbs olive oil
  • 2 tbs red wine vinegar
  • 1 tsp chili powder
  • 1/2 tsp garlic powder


  • Mix all ingredients for marinade and brush on chops. 
  • Let marinate for 15 – 20 minutes. 
  • Cook on barbecue for 4 – 7 minutes per side or until done.  
  • Serve.


For tender, juicy chops they should be slightly pink in center when done. 
Prep the grill while the chops marinate.


  • Serving Size: Pork Chop
  • Calories: 384
  • Sugar: 1.8 g
  • Sodium: 704.1 mg
  • Fat: 21.1 g
  • Saturated Fat: 4.4 g
  • Trans Fat: 0 g
  • Carbohydrates: 4.6 g
  • Fiber: 0.5 g
  • Protein: 38.5 g
  • Cholesterol: 107.1 mg

Keywords: grilled pork chops, marinated pork

Grilled Pork Chops Diablo

More canal photos.

Mon mari likes to stop for a snack midway through our rides. We ride in one direction for an hour or so, have a break, then ride back.

We’re in France so there is no shortage of nice places to stop.

This is the end of the path going north. The canal joins the river here but we’ve never ridden through the town to check it out.

We start this ride at a marina / RV park / beach.

Since it’s the end of summer the marina is full of boats docked for the winter while the RV park, beach and playground were all empty.

Our normally lush and green picnic area was bone dry from lack of rain and dusty from the hordes of little feet playing on the swings and slides.

It was blissfully quiet for our picnic lunch.

7 thoughts on “Grilled Pork Chops Diablo; end of the canal”

  1. What a nice place to ride. I love the water. I don’t go in the water, but I love being by the water. The marina there looks like the one we’ll be at come Wednesday. It’s pretty empty all summer and after today (Labor Day here) everyone will moor their boats for the winter who don’t take them out of the water, and you can walk the marina by walking from boat to boat and never touch the dock. But it’s still a beautiful area.

    I never order pork chops when we’re out. Too many restaurants overcook them and I hate eating shoe leather. These look delicious!

    • I don’t think I’ve ever had a pork chop in a restaurant. We lived on a lake in MN and it was always so peaceful. I even enjoy our little pond here 😉

      • There used to be a Portuguese restaurant nearby (a churrasqueira) – their pork chops were the best!! But they didn’t have the beautiful view you do. (Aside from delicious food and lovely presentation of it, their big draw was a large screen TV that seemed always to be showing football matches. I always tried to sit with my back to the TV so I wouldn’t be distracted.)

        • The food would have to be really, really good and the prices really low for me to subject myself to a big screen football match over dinner. Take-out, maybe…

          • it WAS really, really good. And really, really reasonably priced. (It also helped that the big screen football match sound was turned off; the only way to know the football match was on were from the groans or cheering of the patrons who inexplicably liked the big screen football match playing but didn’t mind that there were no announcers’ voices screaming out the play-by-play.)

            The restaurant also served a stellar appetizer dish of charcoal grilled squid with sliced onions and olives and olive oil.

            As I recall, they also provided take-out. It was a churrasqueira, after all. (I’m so sorry they closed! There are plenty of churrasqueiras in our neighbourhood, but none that have such good cooks.

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