Rosemary-Thyme-Lemon Grilled Pork Chops
August 10, 2017 • Meat & Poultry
I love pork chops – well, honestly, I love pork in general. If I had to pick one meat only to eat for the rest of my life, I’m pretty sure it would be pork. Did you know my technique for perfectly pan searing a pork chop is the top viewed post of all time on this blog? Yep, over half a million people have viewed that post and many have written to tell me how well that technique works! Well in the summer I don’t like to heat up (or stink up) my house pan searing chops, so grilling is a great alternative. I would call this more of a wet rub than a marinade, but it’s just enough to deliver some great flavor to the pork. The combination of herbs – in this case rosemary and thyme – are well matched with the lemon, and the little bit of oil is just enough to make everything stick to the meat and keep the meat from sticking to the grill.I like to keep a couple of lemon slices for grilling and topping each chop, but you don’t need to do that if it’s not your thing. But whatever you do, don’t overcook the pork, and be sure to let it rest a few minutes before cutting into it. If you have any meat leftover, it’s delicious sliced cold and served over a salad.
- 1 lemon, zester and juiced
- 2-3 tablespoons extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme
- 2 pork bone in pork chops (3/4 to 1 pound)
- Combine the lemon zest and juice, olive oil, salt, pepper, rosemary, and thyme in a small covered container and shake well to combine. Place the pork chops in a small dish or pan and sure on both sides with the marinade mixture an hour before you are ready to grill the chops. Refrigerate for an hour.
- Heat grill to high, clean, then reduce heat and grill chops until medium to medium well (145 degrees), about 5 minutes per side, depending on thickness. Let meat rest before slicing and serving.
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