From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Instructions
1
Place garlic and rosemary in the bowl of a food processor. Process until chopped. Add lemon juice, oil, salt and pepper and continue to process until mixture becomes a smooth rub. Set aside for 15-30 minutes.
2
Reserve four tablespoons of rosemary garlic rub. Brush remaining rub on both sides of pork chops.
3
Grill pork chops on a medium-hot grill for 5-6 minutes per side, or until internal temperature reaches 145 degrees. During the last 2 minutes of grilling, brush reserved rub over chops. Remove from heat and let rest for 3-5 minutes before serving.
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Tips & Tricks (5)
- Dry Brine Your Pork Chops 🧂Season with salt and pepper 40 minutes before grilling to allow the salt to penetrate the meat and enhance moisture retention, resulting in juicier, more flavorful chops.
- Infuse Oil with Garlic and Rosemary 🌿Gently warm your extra virgin olive oil with crushed garlic and rosemary sprigs for 5 minutes off-heat before using as a marinade to develop deeper, more complex flavors.
- Achieve Perfect Grill Marks and Doneness 🔥Grill at medium-high heat for 5-6 minutes per side for boneless chops, using a meat thermometer to reach 145°F internally—avoiding overcooking that dries out lean meat.
- Rest and Finish with Lemon 🍋Let grilled chops rest for 5 minutes, then squeeze fresh lemon juice and add a drizzle of quality olive oil to brighten the herby garlic flavors and enhance overall complexity.
- Use Fresh Herbs as a Post-Grill Garnish 🌱Reserve fresh rosemary sprigs to place directly on the hot pork chops right after grilling, allowing residual heat to release aromatic oils without cooking away delicate flavors.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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