Grilled Rosemary Garlic Pork Chops
Infused with the bold, aromatic flavors of fresh rosemary and garlic, these Grilled Rosemary Garlic Pork Chops are a must-try for your next barbecue or family dinner. Perfectly marinated in a zesty blend of extra virgin olive oil, lemon juice, and a hint of red pepper flakes for optional heat, these thick-cut, bone-in pork chops are juicy, tender, and bursting with savory goodness in every bite. With just 15 minutes of prep time and a quick sear on the grill, this recipe delivers gourmet-level results with minimal effort. Serve them hot off the grill with a squeeze of fresh lemon and a sprig of rosemary for a stunning presentation that’s as flavorful as it is impressive. Ideal for summer grilling, dinner parties, or a hearty weeknight meal, these pork chops are guaranteed to become a new household favorite.
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Ingredients
- 4 pieces thick-cut bone-in pork chops
- 2 sprigs fresh rosemary
- 4 pieces garlic cloves
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1.5 teaspoons sea salt
- 1 teaspoon black pepper
- 0.5 teaspoons red pepper flakes (optional)
Directions
Step 1
Start by preparing the marinade: finely chop the fresh rosemary leaves and mince the garlic cloves.
Step 2
In a small bowl, whisk together the chopped rosemary, minced garlic, olive oil, lemon juice, sea salt, black pepper, and red pepper flakes (if using).
Step 3
Place the pork chops in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork chops, ensuring they are well-coated. Seal the bag or cover the dish with plastic wrap.
Step 4
Allow the pork chops to marinate in the refrigerator for at least 2 hours, or up to overnight for the best flavor.
Step 5
When ready to cook, preheat a grill or grill pan to medium-high heat.
Step 6
Remove the pork chops from the marinade and let any excess drip off. Discard the remaining marinade.
Step 7
Lightly oil the grill grates to prevent sticking. Place the pork chops on the grill and cook for about 6-7 minutes per side, depending on thickness, until the internal temperature reads 145°F (63°C) when measured with a meat thermometer.
Step 8
Once cooked, transfer the pork chops to a clean plate and let them rest for 3-5 minutes to allow the juices to redistribute.
Step 9
Serve the pork chops hot, garnished with additional rosemary sprigs and a wedge of lemon for squeezing, if desired.
Nutrition Facts
| Serving size | (779.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1433.6 |
| Total Fat 114.2g | 0% |
| Saturated Fat 30.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 300.0mg | 0% |
| Sodium 3771.3mg | 0% |
| Total Carbohydrate 8.2g | 0% |
| Dietary Fiber 1.4g | 0% |
| Total Sugars 0.8g | |
| Protein 89.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 74.5mg | 0% |
| Iron 4.3mg | 0% |
| Potassium 1436.4mg | 0% |
Source of Calories