Grilled Pork Chops

Grilled pork chops with a quick herb-lemon marinade that leaves the interior juicy and tender. Sear on a preheated grill for smoky char and golden grill marks, then rest and finish with lemon wedges.

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Prep Time 10

Cook Time 12

rest 5

Total Time 27

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 430

Ingredients Equipment Method Notes

Ingredients

Pork chops

4 bone-in pork chops about 1 inch thick

Marinade

3 tbsp olive oil
3 garlic cloves minced
2 tbsp lemon juice
1 tbsp soy sauce
1 tsp smoked paprika
1 tsp dried thyme
1 tsp dried rosemary
0.25 salt and black pepper to taste
0.25 black pepper to taste

Serving

1 lemon wedges

Equipment

1 grill

Method

Marinate the pork chops

Mix olive oil, minced garlic, lemon juice, soy sauce, smoked paprika, dried thyme, dried rosemary, salt, and black pepper until combined, then coat the pork chops thoroughly.
Let the pork chops marinate at room temperature for at least 30 minutes or refrigerate up to 4 hours.

Preheat and grill

Preheat the grill to medium-high and lightly oil the grates so the chops won’t stick.
Remove the chops from the marinade and shake off excess.
Grill for 4–5 minutes without moving until grill marks form, then rotate the chops 45° for crosshatch marks and cook 1 more minute.
Flip and grill for 4–5 more minutes until the internal temperature reaches 145°F.

Rest and serve

Rest the grilled pork chops for 5 minutes on a platter so the juices redistribute.
Serve with lemon wedges.

Notes

Pro tip: for the juiciest result, use a thermometer and pull the chops at exactly 145°F, then rest 5 minutes before slicing. Store leftovers in an airtight container in the fridge for 3–4 days; reheat gently. Freezing is not recommended for best texture. For a lower-sodium option, reduce or replace the soy sauce with a low-sodium alternative while keeping the marinade ratios for flavor balance.