Grilled Herb-Crusted Pork Chops

Grilled Herb-Crusted Pork Chops: A Flavorful Summer Favorite

There’s something magical about the sizzle of pork chops hitting a hot grill—the aroma of smoky char mingling with fresh herbs is enough to make anyone’s mouth water. These Grilled Herb-Crusted Pork Chops are my go-to when I want a meal that feels fancy but comes together in under 30 minutes. Whether you’re hosting a backyard BBQ or just craving a hearty weeknight dinner, this recipe delivers juicy, tender chops with a crispy, herb-packed crust that’ll have everyone asking for seconds.

I first stumbled upon this recipe during a chaotic week when my fridge was nearly empty, save for a few pork chops and a sad-looking bunch of herbs. Desperation led to experimentation, and voilà—a new family favorite was born! The secret? A simple blend of rosemary, thyme, and garlic, plus a kiss of lemon zest to brighten everything up. Trust me, even if you’re not a grill master, these chops are forgiving and foolproof. (And if you’re like me and occasionally burn things, no judgment—we’ve all been there!)

Why You’ll Love These Grilled Herb-Crusted Pork Chops

These pork chops are more than just delicious—they’re versatile, quick, and packed with flavor. Here’s why they’ll become a staple in your kitchen:

Quick & Easy: Ready in under 30 minutes, perfect for busy weeknights.
Bursting with Fresh Herbs: Rosemary, thyme, and garlic create a fragrant crust.
Grill or Stovetop Friendly: No grill? No problem! A cast-iron skillet works too.
Family-Approved: Even picky eaters love the crispy, savory coating.

How to Make Grilled Herb-Crusted Pork Chops

Ingredients You’ll Need

4 bone-in pork chops (about 1-inch thick)
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
1 tsp lemon zest
1 tsp salt
½ tsp black pepper

Step-by-Step Instructions

Prep the Chops: Pat pork chops dry with paper towels to ensure a good sear.
Make the Herb Crust: In a small bowl, mix olive oil, garlic, rosemary, thyme, lemon zest, salt, and pepper.
Coat the Chops: Rub the herb mixture evenly over both sides of each chop.
Grill to Perfection: Preheat grill to medium-high. Grill chops for 4–5 minutes per side, or until internal temperature reaches 145°F.
Rest & Serve: Let chops rest for 5 minutes before slicing. Enjoy!

Tips for the Best Grilled Pork Chops

Want to take these chops to the next level? Here are my tried-and-true tips:

Don’t Skip the Rest: Letting the chops rest ensures juiciness—no dry pork here!
Fresh Herbs Matter: Dried herbs can work in a pinch, but fresh herbs make all the difference.
Watch the Heat: If your grill runs hot, reduce cooking time to avoid overcooking.

Pair these chops with a crisp summer salad or garlic mashed potatoes for a complete meal. And if you’re new to grilling, check out this grilling guide from Food Network for extra help!

Frequently Asked Questions

Can I use boneless pork chops?

Absolutely! Boneless chops work well—just reduce cooking time by 1–2 minutes per side.

What’s the best internal temperature for pork chops?

145°F is ideal for juicy, safe-to-eat pork. Use a meat thermometer for accuracy.

Can I make these ahead of time?

Yes! Prep the herb crust up to 24 hours in advance and store chops in the fridge until ready to grill.

What herbs can I substitute?

Sage, oregano, or parsley are great swaps—just keep the total amount similar.

How do I prevent sticking on the grill?

Oil the grates well and ensure they’re hot before adding the chops.

Can I bake these instead?

Yes! Bake at 400°F for 15–20 minutes, flipping halfway. For more baked pork recipes, try our baked pork tenderloin.

There you have it—a simple, flavorful recipe that’s sure to impress. Whether it’s a lazy Sunday or a last-minute dinner, these Grilled Herb-Crusted Pork Chops are a delicious way to bring a little joy to the table. Now, go fire up that grill and enjoy every juicy bite!