Description
Juicy pork chops coated in a fragrant herb crust, grilled to perfection with a smoky char. This simple yet impressive dish pairs beautifully with roasted vegetables or a fresh salad.
Ingredients
Scale
For the Crust:
- For the pork chops:
- 4 bone-in pork chops (1-inch thick)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- For the herb crust:
- 3 tbsp fresh rosemary, finely chopped
- 3 tbsp fresh thyme leaves
- 2 tbsp fresh parsley, chopped
- 4 garlic cloves, minced
- 1 tbsp lemon zest
- 2 tbsp Dijon mustard
- 1/4 cup breadcrumbs
- 2 tbsp grated Parmesan cheese
Instructions
1. Prepare the Crust:
- 1. Preheat grill to medium-high heat (400°F).
- 2. Pat pork chops dry and rub with olive oil, salt, and pepper.
- 3. In a bowl, mix rosemary, thyme, parsley, garlic, lemon zest, Dijon mustard, breadcrumbs, and Parmesan to form the herb crust.
- 4. Press the herb mixture firmly onto both sides of each pork chop.
- 5. Grill for 5-6 minutes per side until internal temperature reaches 145°F.
- 6. Let rest for 5 minutes before serving to retain juices.
Notes
For extra flavor, marinate chops in the herb mixture for 1 hour before grilling. Substitute panko for regular breadcrumbs for added crunch.