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Grilled Pork Chops

Grilled pork chops with a simple herb-and-lemon marinade, grilled hot for bold golden char marks and juicy, tender centers. This easy grilled pork chop recipe delivers smoky edges, crosshatch grill marks, and a 145°F finish with a quick 5-minute rest.
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Prep Time 10 minutes
Cook Time 12 minutes
marinating 35 minutes
Total Time 57 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Pork chops
  • 4 bone-in pork chops 1 inch thick
Marinade
  • 3 tbsp olive oil
  • 3 garlic cloves, minced
  • 2 tbsp lemon juice
  • 1 tbsp soy sauce
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 0.5 tsp salt to taste
  • 0.25 tsp black pepper to taste
Serving
  • 4 lemon wedges

Equipment

  • 1 grill

Method
 

Marinate the pork chops
  1. Mix olive oil, garlic, lemon juice, soy sauce, smoked paprika, dried thyme, dried rosemary, salt, and black pepper until combined and coats evenly. Coat the bone-in pork chops and let them marinate for 30 minutes at room temperature or up to 4 hours refrigerated, until the surface looks glossy and seasoned.
Grill
  1. Preheat the grill to medium-high and oil the grates to prevent sticking. Keep the heat steady so the chops sizzle when they touch the grill.
  2. Remove the bone-in pork chops from the marinade and shake off excess liquid. Pause briefly so they don’t steam on the grates.
  3. Place the chops on the grill and cook for 4–5 minutes without moving until grill marks form and the edges look lightly charred. Rotate 45° for crosshatch marks and cook 1 more minute.
  4. Flip the chops and grill for 4–5 more minutes until the internal temperature reaches 145°F. Look for deep golden grill marks and juices that run clear at the thickest part.
Rest and serve
  1. Rest the bone-in pork chops for 5 minutes on a platter so the juices settle and the center stays juicy. Serve immediately with lemon wedges for bright finishing flavor.

Notes

Pro tip: use a meat thermometer and aim for 145°F at the thickest center, then rest for 5 minutes so the texture stays tender. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently so they don’t dry out. Freezing is not recommended due to texture changes after grilling. If you want a lower-sodium option, reduce or replace the soy sauce with a low-sodium version while keeping the rest of the marinade the same.