Grilled Pork Chops in Lemon Herb Marinade

I make grilled pork chops on a regular basis around here. My go-to marinade is very easy and includes lemon juice, olive oil, garlic and a few fresh herbs. 

It’s similar to the marinade I use for my grilled chicken, and they can each be used for both meats!

 

Grilled Pork Chops in Lemon Herb Marinade

For the last ten years I’ve been making pork chops with this marinade. I originally found it in Julia Child’s Mastering the Art of French Cooking. The book is addicting once you get started. I’m continuously surprised by how delicious each recipe has been.

Even more so, I’m pleased that this book uses ingredients that I have readily available. The best part? I’ve learned that French cooking methods really do bring out the flavors of the different meats and vegetables that I’ve tried, and the sauces… oh the sauces! I may never open another can of gravy as long as I live.

RELATED: you might also like this recipe – Grilled Steak

This recipe actually called for cooking the pork chops in a skillet. And in the winter months I will do just that, but for summer grilled pork chops are the best. 

NOTE – My photos show 6 pork chops but my instructions state 4 chops. I just increase the lemon juice and olive oil a little when I make more than the recipe calls for.

Ingredients for Marinated Chops

• I usually buy boneless pork chops, but you can use bone-in if you like.
• Kosher salt and freshly ground black pepper are used to season the meat before adding it to the marinade. 
• Use freshly squeezed lemon juice, the bottled stuff just doesn’t do it.
• I use extra virgin olive oil, but a bolder version would be fine as well.
• Fresh parsley sprigs can be added to the marinade whole, or you can chop them up.
• In the summer I use fresh thyme but I’ve referenced dried thyme in this recipe. If you want to use fresh thyme, use double the amount listed.
• A dried bay leaf is also used to enhance flavor in the marinade.
• Mashing a clove of garlic is enough to release its flavors, no need to minced it up.  

Helpful Kitchen Tools:

• 13×9 glass dish or gallon sized plastic zipper bag
• Outdoor grill or grill pan
• Tongs
• Cutting board
• Chef’s knife
• Meat thermometer

How Long to Cook Pork Chops on the Grill

There’s a stigma that comes along with cooking pork properly. Many of us grew up thinking that you would get sick if your pork chop had any pink in it. That’s actually not true. It was in the 1930’s but not anymore.

Cooking pork chops to 145 F (ground pork should be cooked to 160 F) and then allowing it to rest for 5 minutes is perfectly safe, according to the National Pork Board. Cooking a pork chop on the grill until it reaches 160 will produce tough meat.

Meat continues to cook when it’s removed from the heat source, this is why there’s a “rest” after removing it. This allows the meat to relax and suck those precious juices back inside.

For a standard 1-inch thick pork chop it takes about 8 minutes of direct grilling and another 5 minutes or so of indirect heat to cook a juicy grilled pork chop. 

How to Grill Pork Chops

1. Rub salt and pepper into the meat.
2. Mix the other ingredients in a 13×9 dish, add the pork and turn to coat. You can use a gallon sized plastic zipper bag if you prefer.

1. Place a lid on the dish.
2. Turn and baste the meat 3 or 4 times during its marination period. Marinate for a minimum of 2 hours, 6-12 hours is even better.

1. Before cooking, scrape off the marinade and dry the meat thoroughly with paper towels. Marinated meat needs to be dried off before cooking or it will not brown properly.

1. Preheat grill to medium high heat.
2. Wad up a piece of paper towel, add some canola oil to the towel. Using a pair of tongs, rub the oiled paper towel on the grill grates.
3. Cook pork chops undisturbed for 4 minutes per side.

1. Turn heat down to medium-low, move pork to an area of the grill without flame. Close lid and continue cooking until internal temperature reaches 145 F, about 5-10 minutes depending on the thickness of your chops.
2. Remove from grill to a cutting board. Cover chops with foil to keep warm and allow them to rest for 5 minutes. Slice and serve with Grilled Corn on the Cob.

This is my favorite pork chop marinade. You can change up the herbs and even swap out the lemon juice for lime juice. Lime is awesome paired with cilantro and garlic! I often experiment with whatever herbs I happen to be growing in my garden.

More pork recipes

• Be sure to try my pork sirloin roast, it’s perfect every time!
• I use a pork tenderloin for my Peppered Pork Stir Fry.
• If you love Schnitzel, try these Pork Tenderloin Sandwiches, straight out of the Iowa state fair! 

If you love your grill like I love mine, you’re going to want to try making pizza on the grill!

More Pork Chop Recipes

• Baked Pork Chops
• Pork Chops al Pastor on the Grill
• Grilled Breaded Pork Chops
• Air Fryer Pork Chops

Grilled Pork Chops

Learn how to make the perfect grilled pork chops. My go-to marinade is very easy and includes lemon juice, olive oil, garlic and a few fresh herbs. 

5 from 2 votes

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Course: Dinner

Cuisine: American

Servings: 4 pork chops

2 hours hrs 23 minutes mins

Calories: 179

Author: Amanda Davis

Ingredients

• ▢ 1 pound of boneless pork chops about 4 chops
• ▢ 1 teaspoon Kosher salt
• ▢ ¼ teaspoon freshly ground black pepper
• ▢ 3 tablespoons lemon juice
• ▢ 3 tablespoons olive oil
• ▢ 3 fresh parsley sprigs
• ▢ ¼ teaspoon dried thyme
• ▢ 1 bay leaf
• ▢ 1 clove of mashed garlic

Instructions

• Rub salt and pepper into the meat.
• Mix the other ingredients in a 13×9 dish, add the pork and turn to coat.
• Place a lid on the dish.
• Turn and baste the meat 3 or 4 times during its marination period. Marinate for a minimum of 2 hours, 6-12 hours is even better.
• Before cooking, scrape off the marinade and dry the meat thoroughly with paper towels. Marinated meat needs to be dried off before cooking or it will not brown properly.
• Preheat grill to medium high heat.
• Wad up a piece of paper towel, add some canola oil to the towel. Using a pair of tongs, rub the oiled paper towel on the grill grates.
• Cook pork chops undisturbed for 4 minutes per side.
• Turn heat down to medium-low, move pork to an area of the grill without flame. Close lid and continue cooking until internal temperature reaches 145 F, about 5-10 minutes depending on the thickness of your chops.
• Remove from grill to a cutting board. Cover chops with foil to keep warm and allow them to rest for 5 minutes. Slice and serve.

Nutrition

Serving: 1pork chop | Calories: 179cal | Carbohydrates: 1g | Protein: 25g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 76mg | Sodium: 636mg | Potassium: 423mg | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 2.7mg | Calcium: 8mg | Iron: 0.7mg

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This recipe was originally published here on August 12, 2009