Marinated Grilled Pork Chops

These flavorful pork chops are marinated with garlic, lemon, and herbs, then grilled to juicy perfection. Serve with veggies, potatoes, or rice for an easy summer meal.

Prep Time 10

Cook Time 12

Marinating Time 1

Total Time 1 22

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.

Notes

Garlic: If you don't have fresh garlic on hand, you can substitute 1 teaspoon granulated garlic powder for the minced cloves.

Herbs: To use dried herbs instead of fresh, substitute 2 teaspoons dried rosemary and 1 teaspoon dried thyme. You can also use 1 tablespoon of a dried Italian Herb blend.

Grilling Times: Times will vary based on chop thickness, grill heat, and starting temperature. Use the listed times as a guide, but always rely on a thermometer to accurately monitor doneness.

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