Lemon Rosemary Pork Chops
Lemon Rosemary Pork Chops are seasoned with a quick homemade dry rub and cooked over a medium grill fire with hickory wood smoke for a delectable dinner.
Grilled Pork Chops are a hearty and delicious family meal, we’ve been rotating between Garlic and Onion Pork Chops and Brown Sugar Pork Chops and now we have a new favorite to add to the mix.
Ingredients for Lemon Rosemary Pork Chops:
- Pork Chops: Boneless or bone-in pork chops will work for this recipe. Cooking time will vary depending on the thickness of the chops. Use a digital thermometer for perfect cooking time.
- Olive Oil: Coats pork chops to help keep them moist and helps the rub stick to the meat.
- Lemon Rosemary Dry Rub: dried lemon, ground rosemary, dried thyme, granulated garlic, kosher salt, black pepper, dry mustard, ground red pepper, brown sugar.
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How to Grill Lemon Rosemary Pork Chops:
- Prepare a grill fire to about 350° with hickory for smoke flavor.
- Mix dry rub together.
- Pat pork chops dry with paper towels and place on a baking sheet.
- Drizzle with olive oil and spread evenly over pork chops.
- Sprinkle dry rub over pork chops, flip and repeat with olive oil and rub.
- Grill pork chops over indirect fire with the grill lid closed about 7 – 10 minutes.
- Flip pork chops and continue to cook with the grill closed until internal temperature reaches 145° using a digital thermometer.
- Remove pork chops and allow to rest about 10 minutes before slicing.
Grilling Facts for Lemon Rosemary Pork Chops:
- Grill: Big Green Egg Large
- Heat Source: Hardwood Lump Charcoal
- Grill Temperature: 300° – 350°
How to Store and Reheat:
- Store cooled pork chops wrapped in plastic wrap or foil in the refrigerator up to 4 days.
- Slice pork chops and reheat in a skillet with about a tablespoon of olive oil, stirring to heat through, about 5- 8 minutes.
Tips for Juicy Pork Chops:
The main reason pork chops are dry is due to being over cooked. The digital thermometer is your best friend for knowing exactly when the pork chops are cooked through. Pork chops are cooked through at 145°.
We like to cook over a medium-low fire and that seems to help keep the pork chops tender and juicy.
Best Side Dishes for Grilled Pork Chops:
- Grilled Corn on the Cob goes with just about any meal on the grill and the garlic butter takes this recipe to over the top delicious.
- During the summer we have so much zucchini and grilled zucchini is always a hit, plus it’s beyond simple to make!
- Garlic Butter Baked Potatoes are another favorite that is a great addition to any dinner on the grill. Even better than cooking them in the oven and no heating up the house.
My kids would eat pork chops every day of the week without complaint. Some of our favorite recipes to grill are Marinated Pork Chops and Pineapple BBQ Pork Chops. Lately, I’ve been loving these simple Onion Thyme Pork Chops that are so quick and easy.
Don’t be afraid to mix up a double batch of the Lemon Rosemary Rub, it’s so good for chicken, fish and vegetables too. It’s going to take your grilling recipes up a notch or two in amazing flavor.
If you have pork chops on hand, give this Lemon Rosemary Pork Chops recipe a try this week. It’s a guaranteed hit for tender, juicy and flavorful pork chops.
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Lemon Rosemary Pork Chops
Ingredients
- 4 pork chops
- 2 tablespoons olive oil
- ¼ cup Lemon Rosemary Dry Rub
Instructions
- Prepare a grill fire to about 350° with hickory chunks for smoke flavor.
- Pat pork chops dry with paper towels and place on a baking sheet.
- Drizzle with olive oil and rub evenly over pork chops.
- Sprinkle with dry rub, pressing into the meat.
- Flip pork chops and repeat.
- Grill pork chops over indirect fire with the lid closed about 7 - 10 minutes.
- Flip pork chops and continue to cook until internal temperature reaches about 145° using a digital thermometer.
- Remove pork chops to a serving platter and rest about 10 minutes before serving.
Notes
Nutrition
