Grilled Pork Chops on Rosemary: A Delicious Recipe for the Grill

Grilled Pork Chops with Rosemary: A Simple and Delicious Recipe

Grilling pork chops on top of fresh rosemary is a simple way to infuse bold, aromatic flavor into your meal. Rosemary’s earthy, pine-like scent pairs beautifully with pork’s rich, savory taste, creating a perfect combination of flavor and texture. Whether cooking for a weeknight dinner or a weekend barbecue, this method takes your pork chops to the next level without requiring extra effort.

In this post, I’ll guide you through the steps to grill pork chops with rosemary, offering tips on selecting the right chops, preparing them for the grill, and achieving that perfect char while keeping the meat juicy. The key is placing rosemary sprigs directly on the grill, allowing the heat to release its natural oils, which rise and season the meat as it cooks.

We’ll also share a few ideas for complementary side dishes and additional seasonings to customize the meal to your liking. By the end, you’ll have all the tools to make a flavorful, restaurant-quality pork chop right at home. Get ready to impress your taste buds with this easy and aromatic grilling method!

WARNING - Don't leave the grill when the chops are on the hot side for any reason. I made the mistake of going inside for just a few minutes to open a bottle of wine for our guests and overcooked a few chops. It turned out all right but it could have been a disaster. 

Choosing Pork Chops

Choosing the right cut is key to ensuring juicy, flavorful results when selecting pork chops for grilling. Here are a few factors to consider:

1. Cut of Pork Chop:

• Bone-in vs. Boneless: Bone-in pork chops tend to be more flavorful and juicy because the bone helps retain moisture and adds depth to the flavor. Boneless chops are easier to handle and cook faster but can dry out more quickly.
• Rib Chops: These come from the rib section. They are tender and contain a good amount of fat, making them ideal for grilling.
• Loin Chops: These are leaner and can be drier if overcooked, requiring more careful attention on the grill.

2. Thickness:

• For grilling, pork chops about 1 to 1.5 inches thick are best. Thicker chops are less likely to dry out during grilling and provide a good balance between a crisp outside and a juicy interior.

3. Marbling:

• Look for pork chops with good marbling (streaks of fat). The fat helps keep the meat moist and flavorful as it cooks.

4. Quality:

• Opt for chops labeled as "heritage breed" or “pasture-raised” for higher-quality meat, which is known for being more flavorful and tender.

Choosing the right pork chop can make all the difference in creating a juicy, flavorful grilled dish!

Grilling Tips

Here are the steps for grilling pork chops to perfection:

1. Prepare the Grill:

• Preheat your grill to medium-high heat (about 400-450°F).
• Clean the grates with a grill brush to ensure no residue could stick to the chops.

2. Prepare the Pork Chops:

• Take the pork chops from the refrigerator and let them sit at room temperature for 20-30 minutes.
• Pat the pork chops dry with paper towels to remove excess moisture, which helps them sear better.
• Brush each side with olive oil and season generously with salt, pepper, or your favorite spice rub.

3. Add Fresh Herbs (Optional):

• Place the sprigs directly on the grill if you’re using fresh herbs like rosemary or thyme. The heat will release their aroma, infusing the pork chops as they cook.

4. Grill the Pork Chops:

• Place the chops on the grill over direct heat.
• Cook 4-5 minutes on the first side without moving them, allowing a nice sear to form.
• Flip the pork chops and cook for another 4-5 minutes. Use a meat thermometer to check the internal temperature.

5. Check the Temperature:

• For a perfect medium cook, pork chops should reach an internal temperature of 145°F. Once they reach this temperature, remove them from the grill.

6. Rest the Pork Chops:

• Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute, ensuring a moist and flavorful bite.

These steps will give you perfectly grilled pork chops with a deliciously seared exterior and juicy interior.

📖 Recipe

Print Recipe

5 from 2 votes

Grilled Pork Chops On Rosemary

Prep Time30 minutes mins

Cook Time25 minutes mins

Total Time55 minutes mins

Course: Main Course

Cuisine: American

Servings: 6 servings

Ingredients

• 3 cloves garlic
• ½ cup grapeseed oil
• ¼ cup orange juice
• ¼ cup honey
• 2 tablespoons lemon zest
• 2 tablespoons orange zest
• 2 tablespoon fresh oregano
• 2 tablespoon fresh sage
• 2 teaspoons coarsely cracked black peppercorns plus freshly ground black pepper
• 6 boneless pork loin chops 1½ inch thick
• 6 bunches fresh rosemary
• 1½ pounds fresh green beans
• 2 teaspoons olive oil extra virgin

Instructions

• Peel the garlic and carefully crush with the side of a knife, a meat mallet or a garlic press if you have one.
• Grate the lemon and orange zest.
• Chop the oregano and sage.
• Crack the peppercorns.
• Clean the beans and trim the stem ends.
• Prepare the Marinade - Sprinkle salt over the crushed garlic on a cutting board and using the side of a butter knife, make a paste. Place the paste in a large resealable freezer bag big enough to hold and marinate the pork chops.

  Add the grapeseed oil, orange juice, honey, zests, oregano, sage and cracked black peppercorns.
• Add the pork chops, seal and shake to coat evenly. Let this marinate in the refrigerator for at least 2 hours.

  Be sure to give yourself enough time so you can remove the chops from the refrigerator 30 minutes prior to cooking to bring the meat to room temperature.
• Prepare the Rosemary - Put the rosemary bunches in a large bowl of cold water and soak for at least 30 minutes and up to 2 hours.
• Prepare the Grill - Be sure to start with a clean grill and lightly coat with oil before cooking. I like the spray Pam for this.

  If using charcoal, make a pile to one side of the grill. That will be the hot side where you cook the chops over direct heat. The other side will be called the cool side even though it's still hot but the heat will be indirect.

  If using a gas grill, turn one side of the burners to high and the other to low or medium depending on how hot your grill gets. (For More Grilling Tips)
• Cooking the Pork Chops and Green Beans - When the grill is ready, remove the pork chops from the marinade and season with salt and pepper. Place the chops on the hot side of the grill and cook for about 3 to 4 minutes per side.

  They should have great looking grill marks but stay focused so not to burn them.
• Drain the rosemary and shake off any excess water. Place ⅓ of the rosemary on the cool side of the grill being sure to place it perpendicular so it doesn't fall through the grate.

  Now move the pork chops from the hot side of the grill and place on top of the rosemary.

  Top the chops with ½ of the remaining rosemary. Cover the grill and cook until the internal temperature of the pork is 145° F. This takes about 10 minutes.
• Remove the cover and place the green beans next to the pork chops to create a bed of beans in a single layer. Put the remaining rosemary sprigs on top of the green beans.

  Now carefully put the pork chops on top of the green beans and rosemary. Discard the rosemary that was underneath the pork chops.
• Continue to cook with the cover on until the beans are done and the pork reaches an internal temperature of 150° F. This should take about 6 minutes.
• Serving Up - When the beans and chops are done, remove the top layer of rosemary but save it for garnish. Place a pork chop on each plate.

  Quickly remove the green beans and toss them with olive oil and season with a little salt and pepper.

  Divide and plate the green beans with the chops, add a little rosemary for garnish and serve.
• Alternative Serve Up - You could also serve this family style by plating all the green beans on a platter and top with the pork chops and cooked rosemary. Looks great at the dinner table but does require your guests to serve themselves.

Notes

We used one of those vegetable grates with the little holes in it so the beans wouldn't fall through the grate. Our grill also wasn't big enough so I removed the pork chops and rosemary to a platter, put down the vegetable grate and then started the layering.

And I didn't have enough rosemary so I used what was under the pork chops instead of discarding.