Grilled Pork Chops – pork chops seasoned with a fresh rosemary and garlic rub and cooked on an outdoor grill. Serve with your favorite green vegetables.
With the rapid approach of the fall season and winter quickly on its heels, we seem to be cranking up the grill more often. I think we’re trying to get in as much outdoor cooking as we can before cooler weather forces us indoors.
Not that we wouldn’t grill in the winter. Actually, when BeeBop and I were young and newly married and exiled to the northeast with the Navy, we’d knock the snow off the grill in the middle of January and throw a couple of steaks on there.
Of course, all our neighbors talked about those crazy folks from the South out there grilling in their coats and scarves. We didn’t care then. Still don’t. Sometimes you just gotta have something off the grill, ya know?
Yesterday was a pretty lazy day around our house. We slept late and then had the best guests for lunch! NeeNa and Polly. NeeNa is my mom and Polly is NeeNa’s mom. They’re two of the coolest folks I know and I love being around both of them. We had a lovely bowl of potato soup for lunch with a salad of pears, cheese, and candied pecans.
BeeBop said he liked it, but I knew he was looking forward to some meat for supper (that’s the evening meal for those of you who didn’t grow up in the deep south), so I made up a quick rub and sent him out to the grill with the pork chops. Turned out very tasty and BeeBop got his daily dose of meat :-)
How to Make Grilled Pork Chops
Allow the pork chops to come to room temperature. Preheat the grill or start your charcoal if that’s what floats your boat.
Chop the rosemary very fine. Press or mince the garlic. Add the rosemary and garlic to a bowl with the salt and pepper.
Spread a small amount of the mixture on each side of four pork chops rubbing so that it adheres to the surface of the meat. If you have time, let the pork chops stand with the rub on them for 30 minutes before grilling.
Put the chops on the grill and cook about 6 minutes per side, turning only once. Remove from the grill and let stand for 5 minutes. Serve and enjoy!
- 4 1/2-inch thick pork chops
- 2 tsp. chopped fresh rosemary
- 2-3 cloves garlic, pressed or minced
- 2 tsp. salt
- 2 tsp. pepper
- Allow the pork chops to come to room temperature. Preheat the grill or start your charcoal.
- Chop the rosemary very fine. Press or mince the garlic. Add the rosemary and garlic to a bowl with the salt and pepper.
- pread a small amount of the mixture on each side of four pork chops rubbing so that it adheres to the surface of the meat. If you have time, let the pork chops stand with the rub on them for 30 minutes before grilling.
- Put the chops on the grill and cook about 6 minutes per side, turning only once. Remove from the grill and let stand for 5 minutes.
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- Weber Original Kettle Premium Charcoal Grill, 22-Inch, Black
- Cuisinart CGS-134T Grilling Tool Set with Grill Glove, Teal and Stainless (3-Piece)
- Wusthof Classic Chef's Knife: 6"
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 89 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 33mg Sodium: 1185mg Carbohydrates: 2g Fiber: 0g Sugar: 0g Protein: 10g
More Pork Recipes on Never Enough Thyme:
Pork Chop Recipes from Other Bloggers:
- Honey Garlic Baked Pork Chops from Diethood
- Baked Pork Chops from Gimme Some Oven
- Crock Pot Pork Chops from Spend with Pennies