Description
Follow this recipe to prepare juicy pork chops seasoned with fresh rosemary and cooked on the grill.
Ingredients
Scale
- 4 bone-in pork chops, about 1 inch thick
- 1/4 cup olive oil
- 2 tablespoons fresh rosemary, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
- In a bowl, combine the olive oil, chopped rosemary, minced garlic, salt, pepper, and lemon juice. This is your marinade.
- Place the pork chops in a resealable bag or shallow dish. Pour the marinade over the chops, ensuring they are fully coated.
- Refrigerate the pork chops for at least 1 hour, or up to 4 hours, to allow the flavors to penetrate. Do not marinate longer than 4 hours due to the lemon juice.
- Preheat your grill to medium-high heat (about 400 degrees Fahrenheit). Clean and lightly oil the grates.
- Remove the pork chops from the marinade and discard the excess liquid.
- Place the chops on the hot grill. Grill for 4 to 6 minutes per side for medium doneness (internal temperature of 145 degrees Fahrenheit). Adjust time based on thickness.
- Use a meat thermometer to check the internal temperature near the bone.
- Remove the pork chops from the grill and let them rest on a cutting board, loosely covered with foil, for 5 minutes before serving.
Notes
- For thick-cut chops (over 1.25 inches), you may need to start them over indirect heat after searing to prevent burning the outside before the center cooks.
- Use fresh rosemary for the best flavor; dried rosemary will not provide the same aromatic quality.
- If you prefer a smoky flavor, add a small piece of soaked wood chip (like hickory or applewood) to your hot coals or smoker box.
- Prep Time: 15 min
- Cook Time: 12 min
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 chop
- Calories: 350
- Sugar: 0
- Sodium: 550
- Fat: 20
- Saturated Fat: 6
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 38
- Cholesterol: 105