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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Recipe Information
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)
Instructions
Start by preparing the marinade: finely chop the fresh rosemary leaves and mince the garlic cloves.
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).
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.
Allow the pork chops to marinate in the refrigerator for at least 2 hours, or up to overnight for the best flavor.
When ready to cook, preheat a grill or grill pan to medium-high heat.
Remove the pork chops from the marinade and let any excess drip off. Discard the remaining marinade.
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.
Once cooked, transfer the pork chops to a clean plate and let them rest for 3-5 minutes to allow the juices to redistribute.
Serve the pork chops hot, garnished with additional rosemary sprigs and a wedge of lemon for squeezing, if desired.
Nutrition Facts
Calories |
1434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 3771 mg | 164% | |
| Total Carbohydrate | 8.2 g | 3% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 0.8 g | ||
| Protein | 89.2 g | 178% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1436 mg | 31% | |
*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.
