Juicy, tender, and flavorful, these grilled rosemary pork chops are a quick and easy recipe that’s perfect for any BBQ or summer gathering! This simple marinade only requires a handful of ingredients but packs a punch!

You only need a handful of kitchen staples to make these super flavorful grilled pork chops.

A platter with four grilled rosemary pork chops with lemon slices and rosemary.

Why You’ll Love This Recipe

You only need a handful of kitchen staples to make this flavorful citrusy rosemary marinade. It’s bright, flavorful, and delicious.
It’s very easy to prepare! The marinade is super simple to throw together and then you just toss it on the grill.
It’s pretty quick. Marinating time is hands-off and then you only need to grill the pork chops for around 10 minutes.

Ingredients You’ll Need

Ingredients needed to make grilled rosemary pork chops.

pork chops — this recipe uses bone-in pork chops. Bone-in pork chops are slightly fattier than boneless pork chops so they’re richer in flavor and juicier. I use center-cut loin chops.
seasoning — I season the pork chops simply with salt, pepper, garlic powder, onion powder, and paprika.
lemon — you’ll need fresh lemon juice and lemon zest. I highly recommend freshly squeezed lemon juice as the flavor is better. Plus, you’ll need the zest of a lemon, so you might as well pick up some lemons!
rosemary — make sure you have a few fresh sprigs of rosemary. You can also have extra on hand as garnish. I also love reheating my leftovers with a sprig of rosemary on top so even more rosemary flavor is infused.
oil — use your neutral oil of choice.

How to Make Grilled Rosemary Pork Chops

Set of two photos showing marinade combined in a bowl and pork chops marinated.

In a bowl, combine the salt, pepper, garlic powder, onion powder, paprika, lemon juice, lemon zest, rosemary, and oil.
Pour the marinade over the pork chops and marinate for an hour in the fridge, making sure the pork chops are well coated.

Set of two photos showing before and after pork chops grilled.

Heat the grill to 400F.
Grill the pork chops on direct heat for 8 to 10 minutes, depending on the size of the pork chops, making sure to flip the pork chops at the halfway mark. I like to place a sprig of rosemary on top of each of the pork chops before flipping. Keep the lid of the grill closed between flipping. Discard any leftover marinade in the bowl.
Remove the pork chops from the grill and allow to rest for at least five minutes before serving. If possible, cover with foil.

A close up view of a grilled rosemary pork chop on a platter, surrounded by lemon slices and rosemary.

Recipe Tips and Notes

If needed, pat the pork chops dry with a paper towel. This will help the marinade stick better.
Don’t skip resting the pork chops. When you rest the meat, you give the muscle fibers time to relax and allow the juices to redistribute throughout the cut. If you cut into the pork chops immediately, all the juices will end up on your plate.
You can also marinate the pork in a large ziploc bag if you don’t have enough Italian dressing. You want the pork chops to be covered when marinating. A shallow mixing bowl is ideal.
For some heat, you can add some red pepper flakes or cayenne pepper powder to the marinade.
If the pork is sticking to the grill, give it another minute or two. When ready, it should stop sticking to the grill. If you try to flip it before it’s ready, you won’t get a nice sear mark, and you might end up with the meat tearing.
Thicker pork chops will take longer to cook, so I recommend you use an instant-read meat thermometer to ensure the pork is cooked thoroughly. The pork chops should reach 145°F (63 °C).

My Recommendation

This is my go-to meat thermometer for making sure that the internal temperature of my meat is good to go. It’s also magnetic so I have it on my fridge door to save drawer space!

Get it Now!

A plate with a grilled rosemary pork chop and roasted vegetables.

Make Ahead Tips

Meal prep: once cooled, store the grilled rosemary pork chops in an airtight container for up to 4 days in the fridge.
Freezer: let cool before transferring to an airtight container before storing in the freezer for up to 3 months.

Want Some Sides?

Here are some delicious sides you can whip up to accompany these grilled pork chops. They’re also great for BBQ parties!

Grilled Rosemary Pork Chops

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Prep Time: 1

Cook Time: 10

Rest Time: 5

Total Time: 1 15

Servings: servings

Ingredients

4 bone-in pork chops
3 lemons, juiced
1 lemon, zested
3-4 sprigs rosemary
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
½ teaspoon pepper
½ cup oil

Instructions

In a bowl, combine the salt, pepper, garlic powder, onion powder, paprika, lemon juice, lemon zest, rosemary, and oil.
Pour the marinade over the pork chops and marinate for an hour in the fridge, making sure the pork chops are well coated.
Heat the grill to 400F.
Grill the pork chops on direct heat for 8 to 10 minutes, depending on the size of the pork chops, making sure to flip the pork chops at the halfway mark. I like to place a sprig of rosemary on top of each of the pork chops before flipping. Keep the lid of the grill closed between flipping.
Remove the pork chops from the grill and allow to rest for at least five minutes before serving. If possible, cover with foil.

Notes

Discard the leftover marinade.
If you’d like to finish the pork chops by brushing with marinade, set aside a few tablespoons before adding the pork to it. Do not brush with the dressing that was marinating the pork to prevent cross-contamination.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Author: Carmy

Course: Main Course

Cuisine: American

Nutrition Disclaimer

More Summer Grilling Recipes to Try

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