Grilled Rosemary Porkchops Recipe
Tired of grilling pork chops that turn dry? This recipe will make juicy, lemony, and aromatic pork chops that’s perfect for those summer lunches or dinners—a Good meal your family deserves.
Forget dry, bland pork chops! This recipe for Grilled Rosemary Pork Chops transforms a simple cut of meat into an incredibly juicy, deeply flavorful, and stunningly aromatic meal. It’s the perfect centerpiece for a weeknight dinner, yet elegant enough to serve to guests.
We don’t complicate things—just a few high-quality ingredients work together to tenderize the meat and infuse it with that earthy, piney fragrance that’s unmistakable on a hot grill. As the pork chops sizzle over the flames, the rosemary, garlic, and a hint of lemon zest caramelize into a savory crust, locking in all the natural moisture and creating a smoky, herbaceous aroma that will have everyone running to the dinner table.
Instructions
- Pat the pork chops dry on both sides.
- In a small bowl, combine rosemary, salt, pepper, and lemon zest. Slice the lemon into wedges and set aside for serving.
- Using the mixture, rub all over the sides of the pork. Let the flavors sit for an hour at room temperature, or overnight in the refrigerator.
- Prepare the grill. Position the pork chops on the grill evenly. Let the first side cook for 5 minutes, or until it easily releases from the grill.
- Turn and grill the other side for 4-8 minutes or until the pork reaches 135°F on an instant read thermometer.
Tip: The pork chops are done when it feels firm to the touch, with slightly pink juices, and the meat is rosy in the center. - On a platter, let it rest for 10 minutes. Cover with aluminum foil.
- Serve with sliced lemon wedges. And your choice of rice or mashed potatoes.
Ingredients: 4
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