Grilled Pork Chops with Garlic Herb Marinade
Grilled pork chops stay juicy when you cook them over two heat zones: a hot side for grill marks and a cooler side where they finish gently with the lid down. A short soak in olive oil, lemon, Dijon, garlic and rosemary seasons the surface without turning the meat soft. Thick bone-in chops give you the most room for error.
By Ben Kowalski
Published
- Prep Time
- 10 mins
- Cook Time
- 15 mins
- Marinate
- 30 mins
- Total Time
- 55 mins
- Servings
- 4 servings
How do you make Grilled Pork Chops with Garlic Herb Marinade?
Marinate 4 bone-in pork chops, 2.5 cm (1 inch) thick, for 30 minutes to 4 hours in olive oil, lemon juice, Dijon, honey, garlic, rosemary and paprika. Grill over direct medium-high heat, 220-230°C (425-450°F), for 3-4 minutes per side, then move to indirect heat for 4-8 minutes until the centre reaches 71°C (160°F). Rest for 5 minutes.
- Total time
- 55 mins
- Calories
- 370 per serving
- Protein
- 42 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Grilling
Ingredients
Pork chops
Marinade
To serve
Equipment
Gas or charcoal grill · Large zip-top bag or shallow dish · Tongs · Instant-read thermometer
Quick Directions
Make the marinade
Whisk the olive oil, lemon juice, Dijon mustard, honey, garlic, rosemary, oregano, smoked paprika, salt and pepper together in a shallow dish or large zip-top bag.
Marinate the chops
Pat the pork chops dry and cut a few small slits through the fat around the edge so they stay flat.
Set up two heat zones
Heat one side of a gas grill to medium-high, about 220-230°C (425-450°F), and leave the other side on low or off.
Sear over direct heat
Lift the chops out of the marinade, let the excess drip off and discard the used marinade.
Finish over indirect heat
Move the chops to the cooler side, close the lid and cook for 4-8 minutes more, until an instant-read thermometer in the thickest part, away from the bone, reads 71°C (160°F).
Rest and serve
Move the chops to a clean plate, cover loosely with foil and rest for 5 minutes.
Step-by-Step Instructions
Follow these detailed steps to make the perfect grilled pork chops with garlic herb marinade.
Make the marinade
Whisk the olive oil, lemon juice, Dijon mustard, honey, garlic, rosemary, oregano, smoked paprika, salt and pepper together in a shallow dish or large zip-top bag.
Marinate the chops
Pat the pork chops dry and cut a few small slits through the fat around the edge so they stay flat. Add them to the marinade, turn to coat and refrigerate for at least 30 minutes and up to 4 hours.
Set up two heat zones
Heat one side of a gas grill to medium-high, about 220-230°C (425-450°F), and leave the other side on low or off. On a charcoal grill, bank the hot coals on one side. Clean the grates and oil them lightly with a folded paper towel held in tongs.
Sear over direct heat
Lift the chops out of the marinade, let the excess drip off and discard the used marinade. Grill over the hot side with the lid closed for 3-4 minutes per side, until well marked. For criss-cross marks, rotate each chop 90 degrees halfway through each side.
Finish over indirect heat
Move the chops to the cooler side, close the lid and cook for 4-8 minutes more, until an instant-read thermometer in the thickest part, away from the bone, reads 71°C (160°F).
Rest and serve
Move the chops to a clean plate, cover loosely with foil and rest for 5 minutes. Serve with lemon wedges.
Recipe Tips
- Use a clean plate for the cooked chops, never the one that held them raw.
- If fat drips cause flare-ups, move the chops to the cooler side until the flames die down, then move them back.
- Don't marinate longer than 4 hours. The lemon juice starts to make the surface of the pork mushy.
- No outdoor grill? Use a ridged grill pan over medium-high heat for 4-5 minutes per side, then finish thick chops in a 200°C (400°F) oven for 5 minutes.
Variations
- Boneless chops: grill 2 cm (3/4 inch) boneless chops over direct heat for 4-5 minutes per side; they rarely need the indirect side.
- Maple mustard: replace the honey with 1 tbsp maple syrup and use 2 tbsp Dijon mustard.
- Lime and cumin: use lime juice instead of lemon, swap the rosemary for 1 tsp ground cumin and serve with chopped cilantro.
Nutrition (per serving)
| Calories | 370 |
|---|---|
| Protein | 42 g |
| Carbs | 3 g |
| Fat | 20 g |
| Saturated fat | 6 g |
| Fibre | 0.4 g |
| Sugar | 1.5 g |
| Sodium | 560 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for up to 4 days.
- Freezer
- Freeze cooked chops for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat in a covered pan with a splash of water over medium-low heat until hot to 74°C (165°F), or slice thinly and serve cold in salads and sandwiches.
Grilled Pork Chops with Garlic Herb Marinade FAQs
How long do you grill pork chops?
Bone-in pork chops 2.5 cm (1 inch) thick take 3-4 minutes per side over direct medium-high heat, then 4-8 minutes over indirect heat, about 12-15 minutes in total. Boneless chops 2 cm (3/4 inch) thick take 4-5 minutes per side. Grill until the centre reaches 71°C (160°F).
What temperature should the grill be for pork chops?
Heat the grill to medium-high, about 220-230°C (425-450°F), on one side for searing, with a cooler side for finishing thick chops. Too hot and the outside chars before the inside is cooked.
How long should you marinate pork chops before grilling?
Marinate pork chops in the fridge for 30 minutes to 4 hours. Thirty minutes flavours the surface; longer than 4 hours in a marinade with lemon juice can make the texture soft.
How do you keep grilled pork chops from drying out?
Buy chops at least 2.5 cm (1 inch) thick, use a cooler zone so they finish gently, take them off at 71°C (160°F) and rest them for 5 minutes. A 30-minute marinade or brine helps too.
Can I use the leftover marinade as a sauce?
Not as it is, because it has touched raw pork. Discard it, or set aside a few spoonfuls of fresh marinade before adding the chops and drizzle that over the cooked meat.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
