Fire Up the Grill for Marinated, Mouthwatering Chops
Pork chops go from ordinary to extraordinary after marinating in rosemary, minced garlic, and bright lemon zest. The aromatic marinade infuses the meat with Mediterranean flavors, while the perfect balance of salt and pepper enhances the pork’s natural sweetness. This dish will become an instant spring favorite at your table.
Grilled Pork Chops
Serves 4
Ingredients
1 tablespoon minced fresh rosemary
3 to 4 garlic cloves, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 lemon, for zesting and spritzing
Chopped fresh parsley
Directions
Pat the pork chops dry with paper towels and place them into a baking dish.
Place the rosemary, minced garlic, salt, and black pepper into a small bowl. Zest the lemon into the bowl. Using clean fingers, pinch the ingredients to combine. Cut the lemon into wedges and set aside for later.
Rub the rosemary-lemon mixture all over the pork chops. Cover the baking dish and let the pork chops marinate at room temperature for one hour or overnight in the refrigerator. If you refrigerate the chops, allow them to come to room temperature before grilling.
When you’re ready to grill the chops, prepare the grill for medium-high heat. Lightly oil the grill grate. Place the pork chops on the grill. Grill the pork chops for 5 minutes or until the chops can easily release from the grill grate. Turn over the pork chops. Depending on the thickness of the pork chops and your grill temperature, they will need to grill for 4 to 8 minutes more. Remove the pork chops from the grill once the internal temperature of the chops reaches 135ºF.
Place the chops on a platter, cover them with foil, and allow them to rest for 10 minutes before serving. The temperature will continue to rise, and the chops will continue to cook while they rest. Serve the chops with lemon wedges. Refrigerate leftovers in an airtight container for up to 3 days.
