These grilled rosemary pork chops are flavorful and juicy! Marinated with fresh rosemary and garlic, they pack a delicious punch that makes every bite special.
Whenever I grill these, my family can’t resist coming back for seconds. Pair them with some roasted veggies, and dinner is a hit! You’ll be the star chef! 🍽️
Key Ingredients & Substitutions
Pork Chops: I recommend using bone-in pork chops for added flavor and moisture. If you prefer, boneless pork chops or pork loin can work too. Just keep an eye on the cooking time as they may cook faster.
Fresh Rosemary: Fresh rosemary brings a wonderful aroma and flavor. If you can’t find it, dried rosemary can be used as a substitute (1 tablespoon dried for every 2 tablespoons fresh), though the flavor will be less vibrant.
Olive Oil: I use olive oil for its richness, but avocado oil or vegetable oil are great alternatives. They have high smoke points and won’t burn on the grill.
Garlic: Fresh garlic elevates the flavor of the marinade. If you’re short on fresh garlic, garlic powder can be used (about 1 teaspoon). Adjust based on your taste preference.
Lemon Juice: This ingredient adds a brightness to the marinade that balances the richness of the pork. If you’re out of lemon, white wine vinegar or apple cider vinegar can be a suitable substitute.
How Do I Ensure My Pork Chops Stay Juicy on the Grill?
Grilling can easily dry out pork chops if not done correctly. Here are my top tips to keep your pork chops juicy:
- Start with a good marinade to infuse moisture and flavor. Let the chops marinate for at least 30 minutes.
- Preheat the grill to the right temperature, ensuring it’s hot enough to sear the meat quickly.
- Don’t overcook! Use a meat thermometer to check for doneness at 145°F (63°C).
- Allow the chops to rest for a few minutes after grilling. This lets the juices redistribute, keeping them tender when you cut into them.
By following these steps, your grilled rosemary pork chops will be deliciously juicy and sure to impress everyone at the table!
Grilled Rosemary Pork Chops
Ingredients You’ll Need:
- 4 bone-in pork chops, about 1-inch thick
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary leaves, roughly chopped (plus extra sprigs for garnish)
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice (optional, for brightness)
How Much Time Will You Need?
This recipe takes approximately 30 minutes of prep time plus at least 30 minutes to marinate (or up to 2 hours for deeper flavor). Grilling will take about 10 minutes, giving you a total time of around 1 hour, perfect for a quick, delicious meal.
Step-by-Step Instructions:
1. Make the Marinade:
In a small bowl, combine the olive oil, chopped rosemary, minced garlic, kosher salt, black pepper, and lemon juice if you’re using it. Stir everything together until well mixed to create a fragrant marinade.
2. Prepare the Pork Chops:
Take your pork chops and pat them dry with paper towels to help the marinade stick. Place them in a shallow dish or a resealable zip-top bag, which makes it easier to coat them well.
3. Marinate the Chops:
Pour the marinade over the pork chops, ensuring each chop is well coated on all sides. Cover the dish or seal the bag and pop them in the fridge. Let them marinate for at least 30 minutes, or for even better flavor, let them sit for 2 hours!
4. Preheat the Grill:
While the pork chops are marinating, preheat your grill to medium-high heat (about 400°F or 200°C). This is important to get those nice grill marks and seal in the juices. Don’t forget to oil the grates to keep the chops from sticking!
5. Grill the Pork Chops:
Once the grill is ready, take the pork chops out of the marinade, allowing any excess to drip off. Carefully lay them on the hot grill. Grill each chop for about 4-5 minutes per side. You want a nice sear and an internal temperature of 145°F (63°C). Remember, no pressing down on the chops, or you’ll let those savory juices escape!
6. Add Fresh Rosemary:
For an extra burst of flavor, during the last minute of grilling, place a few fresh rosemary sprigs on top of each chop to infuse them with more aroma.
7. Rest and Serve:
Once the pork chops are done, take them off the grill and let them rest for 3-5 minutes. This allows the juices to redistribute, keeping your pork nice and juicy. Serve them warm, garnished with extra rosemary sprigs, alongside your favorite sides like steamed broccoli or roasted veggies.
Enjoy your perfectly grilled rosemary pork chops—tender, juicy, and bursting with fresh herb flavors!
Can I Use Boneless Pork Chops Instead?
Absolutely! Boneless pork chops can be used, but keep in mind they may cook faster than bone-in chops. Adjust the grilling time to about 3-4 minutes per side or until they reach the same internal temperature of 145°F (63°C).
How Can I Marinate the Pork Chops Overnight?
Sure! Just follow the marinade instructions and let the pork chops sit in the marinade in the refrigerator overnight. This will enhance the flavors even more, making them tender and delicious!
What To Do If I Don’t Have Fresh Rosemary?
If fresh rosemary isn’t available, you can substitute with dried rosemary. Use about 1 tablespoon of dried rosemary for every 2 tablespoons of fresh. Just be aware that dried herbs can have a more concentrated flavor, so adjust according to your taste!
Can I Grill These Pork Chops Indoors?
Yes, you can use a grill pan or a stovetop grill if you don’t have an outdoor grill. Preheat the pan and oil it to prevent sticking, and follow the same cooking times as you would on an outdoor grill for juicy results!
