These Marinated Grilled Pork Chops are juicy, bright, and full of fresh flavor. Marinated in a flavorful blend of garlic, lemon, Dijon, and fresh herbs, they're an easy go-to for warm-weather grilling and entertaining.
Before You Start Cooking
Method: Grill Skill: Easy
- Pork Chops. We like to use bone-in pork chops for this recipe, either rib chops or loin chops. The bone helps keep the chops juicy and flavorful on the grill. You can use thin or thick cuts, adjusting the grilling time as needed.
- Don't Over-Marinate: Since this is a citrus-based marinade, keep the marinating time to 4-hours or less. The acid can start to break down the meat if left too long, especially with thinner chops, affecting the texture when cooked.
- Timing: Grilling time will depend on the thickness of your pork chops, their starting temp, and how well your grill holds heat. Use the times below as a guideline, but always monitor doneness with an instant-read thermometer or grill-safe probe, not just the clock.
How to Marinated Grilled Pork Chops
Make the Marinade
You can either marinate your pork chops in a large, shallow baking dish or a gallon-sized resealable plastic bag. (The bag option makes cleanup a breeze!)
To make the marinade, whisk the following ingredients together in a bowl or directly in the container you're using to marinate the chops:
- Lemon Juice. Freshly squeezed lemon juice adds a bright, tangy flavor to the marinade and helps tenderize the pork.
- Olive Oil. Use regular olive oil instead of extra-virgin. It has a higher smoke point for grilling.
- Dijon Mustard. Adds tangy, lightly spicy flavor and helps emulsify the marinade, ensuring it clings to the chops for maximum flavor.
- Garlic. You can use fresh garlic cloves or granulated garlic powder in this marinade. If using fresh, chop them finely by hand or pass them through a garlic press.
- Fresh Herbs. Rosemary and thyme add an earthy, woodsy flavor that's classic with pork. Feel free to mix in other Mediterranean herbs you enjoy, such as oregano.
- Salt & Pepper. I use Diamond Crystal Kosher Salt and fresh, coarsely ground black pepper.
Tip: If you don't have fresh herbs on hand, dried herbs work too-just use about one-third the amount, since they're more concentrated in flavor. An Italian seasoning blend is also convenient if you're using dried.
Marinate the Pork Chops
Add the pork chops to the marinade and turn them over until they're fully coated. If you're using a zip-top bag, press the air out of the bag, seal it up, and massage the outside of the bag to make sure the marinade coats the chops evenly.
If marinating the pork chops in a baking dish, cover it tightly with plastic wrap. When using a resealable plastic bag, be sure that the seal is pressed closed securely so that the marinade doesn't spill out into the fridge. (To be extra cautious, I like to set the bag in a bowl or baking dish in case of any leaks.)
Marinate the pork chops in the fridge for 1 to 4 hours. I like to turn them over once during the marinating time to make sure that the flavors get into the chops evenly.
Grill the Marinated Pork Chops
When you're ready to grill, take the pork chops out of the marinade and discard any remaining liquid from the bowl or bag.a
Grill Setup: Preheat your grill to 400°F over medium-high heat for about 10 minutes before cooking. Your setup-single-zone (direct heat) or two-zone (direct and indirect heat)-will depend on the thickness of your chops.
We like to cook thinner chops quickly over direct heat. For thicker chops, sear over direct heat and finish over indirect heat to cook through without over-charring the outside.
Target Temperature and Grilling Times: The USDA recommends cooking pork chops to a minimum internal temperature of 145°F, followed by a 3-minute rest. Be sure to insert the thermometer into the thickest part of the chop, away from the bone.
- ½- to 1-inch thick chops: Grill the chops over direct heat for 3-6 minutes per side, until they reach the target internal temperature. Thin chops cook fast, so keep a close eye to avoid overcooking.
- 1-½-inches or thicker: Sear the chops over direct heat for 2-3 minutes per side, then move them to the indirect heat zone. Close the lid and continue cooking for another 5-8 minutes per side, until they hit the target temperature.
Serving Marinated Grilled Pork Chops
These flavorful pork chops go well with all kinds of sides, whether you're grilling for an easy weeknight meal or adding them to the menu for your next cookout. Some of our favorites are:
- Grilled Vegetables: Green beans, asparagus, zucchini, and summer squash all cook quickly on the grill. (If you have a pellet grill in your outdoor cooking space, plan ahead and make smoked asparagus for a bolder flavor.)
- Potatoes: Buttery grilled potatoes are one of my family's go-to summer sides. These herby smoked potatoes are also a great way to add a flavor boost to the meal. (Just keep in mind that they take a few hours to cook low and slow, so plan accordingly.)
- Rice Pilaf: A simple pilaf made with sautéed onion, garlic, and chicken broth is always a great side for pork chops. Finish it with fresh herbs to tie in the flavors from the marinade.
- Grilled Corn on the Cob: Easy to grill right alongside the pork chops for a sweet, smoky side. After grilling, brush it with melted butter and top with grated Parmesan for an extra pop of flavor.
- Garden Salad: Toss crisp greens, cherry tomatoes, and cucumbers with a light vinaigrette for a refreshing bite.
More Grilled Main Dishes
⏲ Recipe
Marinated Grilled Pork Chops
Ingredients
- 4 bone-in pork chops, (about 2 pounds)
- ¼ cup freshly squeezed lemon juice
- ¼ cup olive oil, (regular, not extra virgin)
- 2 tablespoons Dijon mustard
- 4 cloves garlic, minced (see note)
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 teaspoon Diamond Crystal kosher salt
- ½ teaspoon freshly-ground coarse black pepper
Instructions
Marinate the Pork Chops
- In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, garlic, herbs, salt, and pepper.
- To marinate in a bag: Add the pork chops to a large zip-top food storage bag and pour the marinade over the top. Press out as much air as possible, seal the bag, and massage to coat the chops evenly. For extra protection from leaks, place the bag in a shallow bowl or dish before refrigerating.
- To marinate in a dish: Arrange the pork chops in a single layer in a shallow dish and pour the marinade over them. Turn to coat both sides and cover tightly with plastic wrap.
- Refrigerate the chops for 1 to 4 hours. Turn them once during marinating to ensure even flavor.
Preheat the Grill
- About 10 minutes before cooking, preheat your grill to 400℉ over medium-high heat. For chops ½-to 1-inch thick, plan to use direct heat. For thicker cuts (1-½ inches or more), set up for two-zone grilling so you can sear first and finish over indirect heat.
Grill the Pork Chops
- Remove the pork chops from the marinade and discard any excess.
- 1-½ to 1-inch thick chops: Grill over direct heat for 3-6 minutes per side, or until they reach an internal temperature of 145℉ in the thickest part, away from the bone. (See note below.)
- 1-½ inch or thicker chops: Start over direct heat, searing for 2-3 minutes per side. Then, transfer to indirect heat, close the lid, and continue cooking the chops for 5-8 minutes per side, or until they reach 145℉ internally.
- Let the pork chops rest for 3 minutes before serving to allow the juices to settle.
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