Grilled Rosemary Chops
Infuse your summer grilling sessions with aromatic flair by trying these flavorful Grilled Rosemary Chops. Perfectly marinated in a zesty blend of olive oil, lemon juice, garlic, and freshly chopped rosemary, these pork chops are tender, juicy, and packed with herbaceous goodness. Quick to prepare and cook in under 40 minutes, this recipe transforms simple pantry staples into a gourmet meal. A sprig of fresh rosemary placed on the grill during cooking adds a smoky, woodsy aroma that elevates each bite. Serve these beautifully char-grilled chops with roasted veggies or a crisp salad for a complete and impressive dish that’s ideal for weeknight dinners or weekend cookouts. Keywords: grilled rosemary pork chops, pork chop recipes, summer grilling, easy pork recipes, fresh rosemary marinade.
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Recipe Information
Ingredients
- 4 pieces Pork chops (bone-in or boneless)
- 3 sprigs Fresh rosemary
- 3 cloves Garlic cloves, minced
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 1 teaspoon Black pepper, freshly ground
Instructions
In a small bowl, combine olive oil, lemon juice, minced garlic, salt, and pepper. Strip the rosemary leaves from two sprigs and finely chop them, then add to the mixture. Whisk everything together to create the marinade.
Place the pork chops in a large resealable plastic bag or a shallow dish. Pour the marinade over the chops, ensuring they are well coated. Seal the bag or cover the dish, and marinate in the refrigerator for at least 30 minutes or up to 4 hours for the best flavor.
Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking.
Remove the pork chops from the marinade, allowing any excess to drain off. Discard the used marinade.
Place the pork chops on the preheated grill. Cook for 6-7 minutes per side, or until the internal temperature reaches 145°F (63°C). A meat thermometer is recommended to ensure proper doneness.
During the last minute of grilling, place the remaining whole rosemary sprig on the grill beside the chops to release a subtle smoky aroma.
Once cooked, transfer the chops to a plate and let them rest for 5 minutes before serving. This helps the juices redistribute, ensuring tender and juicy meat.
Serve the grilled rosemary chops hot, garnished with additional fresh rosemary if desired. Pair with your favorite sides, such as roasted vegetables or a crisp salad.
Nutrition Facts
Calories |
1448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.2 g | 126% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 2643 mg | 115% | |
| Total Carbohydrate | 7.1 g | 3% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 0.8 g | ||
| Protein | 112.9 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1544 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
