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Grilled Rosemary Garlic Pork Chops

Grilled Rosemary Garlic Pork Chops prepared dish

Bone-in pork chops are marinated with fresh rosemary, garlic, lemon, and olive oil, then grilled until juicy with a lightly charred crust. This simple mediterranean-style dinner pairs well with roasted potatoes, grilled vegetables, or a crisp green salad.

This recipe is mediterranean style, dinner, scaled for 4 servings, with 15 min prep and 15 min cook.

Prep: 15 min · Cook: 15 min · Total: 30 min · Serves: 4

Quick cooking notes

  • Core ingredients include black pepper, garlic, olive oil, lemon juice.
  • Follow all 12 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 0.75 tsp black pepper (freshly ground)
  • 4 cloves garlic (minced)
  • 3 tbsp olive oil
  • 2 tbsp lemon juice (freshly squeezed)
  • 4 pieces bone-in pork chops (1-inch thick, about 8 oz each)
  • 1 tbsp dijon mustard
  • 1 tsp lemon zest (finely grated)
  • 1.25 tsp kosher salt
  • 2 tbsp fresh rosemary (finely chopped)

Instructions

  1. Place the 4 bone-in pork chops on a rimmed baking sheet, pat them dry with paper towels, and keep the raw pork separate from ready-to-eat foods while you prepare the marinade.
  2. In a medium bowl, whisk together the 3 tbsp olive oil, 2 tbsp finely chopped fresh rosemary, 4 minced garlic cloves, 2 tbsp freshly squeezed lemon juice, 1 tsp finely grated lemon zest, 1.25 tsp kosher salt, 0.75 tsp freshly ground black pepper, and 1 tbsp Dijon mustard for about 30 seconds, until the marinade looks emulsified and fragrant.
  3. Transfer the pork chops to a 1-gallon resealable bag or shallow glass dish, pour the marinade over them, and turn each chop with tongs until all sides are coated.
  4. Seal the bag or cover the dish and refrigerate the pork chops for at least 30 minutes and up to 8 hours; wash your hands, cutting board, counter, and any tools that touched raw pork with hot soapy water.
  5. Remove the pork chops from the refrigerator 20 minutes before grilling and set them on the rimmed baking sheet at room temperature so they cook more evenly; discard any marinade that touched the raw pork.
  6. Heat a gas or charcoal grill to medium-high heat, about 400°F to 450°F, and scrub the grates clean with a grill brush for 2 minutes before lightly oiling the grates with a folded paper towel held in tongs.
  7. Lift the pork chops from the baking sheet with tongs, let excess marinade drip off for a few seconds, and place them on the hot grill grates with at least 1 inch of space between each chop.
  8. Grill the pork chops over medium-high heat with the lid closed for 4 to 5 minutes, until the underside has dark grill marks and releases easily from the grates.
  9. Flip the pork chops with clean tongs and grill the second side with the lid closed for 4 to 5 minutes, until the chops are browned and an instant-read thermometer inserted into the thickest part, away from the bone, registers 140°F to 143°F.
  10. Move any chop that is browning too quickly to a cooler part of the grill, close the lid, and continue cooking for 1 to 3 minutes more as needed, until each pork chop reaches 145°F (63°C) in the thickest part.
  11. Transfer the grilled pork chops to a clean platter, tent loosely with foil, and let them rest for 3 to 5 minutes so the juices redistribute and the final texture stays moist.
  12. Serve the pork chops hot, spooning any clean resting juices from the platter over the top and checking that the meat is faintly pink to white, juicy, and fully cooked to the safe 145°F (63°C) temperature.

Nutrition (per serving)

  • Calories: 414
  • Protein: 47 g
  • Fat: 24 g
  • Carbohydrates: 3 g
  • Fiber: 1 g
  • Sugar: 1 g
  • Sodium: 843 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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