Description

Juicy, tender pork chops marinated in fresh rosemary, garlic, and olive oil, grilled to perfection in under 20 minutes for a quick and flavorful weeknight dinner.

Ingredients

Scale

1.5-inch thick pork chops (bone-in or boneless)
Fresh rosemary sprigs, finely chopped
3–4 cloves garlic, minced
Extra virgin olive oil
Kosher salt
Freshly cracked black pepper
Fresh lemon juice
Butter (optional, for basting)

Instructions

Pat pork chops dry with paper towels and season both sides generously with kosher salt and black pepper.
In a small bowl, mix olive oil, minced garlic, chopped fresh rosemary, and a squeeze of lemon juice to create a herb paste.
Rub the herb paste all over the pork chops and let them sit at room temperature for 10-15 minutes.
Preheat grill to medium-high heat (400-450°F) and oil the grates thoroughly.
Place chops on the grill and do not move for 4-5 minutes to allow a crust to form.
Flip chops and cook for another 4-5 minutes, moving to a cooler zone if necessary to finish cooking without burning.
Check internal temperature with a meat thermometer; target 145°F (63°C).
Remove from grill and tent loosely with foil to rest for at least 5 minutes before serving.

Notes

Ensure chops are at least 1.5 inches thick for best results. Do not press down on chops while grilling. Resting the meat is crucial for juiciness. If using boneless chops, reduce cooking time by 2-3 minutes per side. Avoid over-marinating in acid to prevent mushy texture.

Prep Time: 15 minutes
Cook Time: 12-15 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 pork chop per serv
Calories: 350
Sodium: 400
Fat: 22
Saturated Fat: 7
Carbohydrates: 1
Protein: 35

Keywords: grilled pork chops, rosemary pork chops, quick dinner, weeknight meals, grilling recipes, juicy pork chops, easy dinner