Juicy & Flavorful: The Ultimate Grilled Pork Chops with Zesty Lemon Herb Marinade
There’s nothing quite like the smoky aroma and tender texture of perfectly grilled pork chops, especially when infused with a vibrant, fresh marinade. Here in my kitchen, grilled pork chops are a regular staple, and for good reason. My go-to marinade is incredibly simple, yet it delivers an exceptional burst of flavor using common ingredients: bright lemon juice, rich olive oil, aromatic garlic, and a medley of fresh herbs. This versatile marinade not only tenderizes the meat but also creates a beautiful crust on the grill, ensuring every bite is moist and delicious.
In fact, this marinade is so effective and beloved that it’s quite similar to the one I use for my grilled chicken. The beauty of this recipe lies in its adaptability; you can effortlessly use it for both pork and chicken, making it a true workhorse in your summer grilling repertoire. It’s perfect for backyard barbecues, weeknight dinners, or any occasion that calls for a simple yet impressive meal.
Grilled Pork Chops: A Decade-Long Love Affair with Lemon Herb Marinade
My journey with this particular marinade began over ten years ago, an adventure sparked by none other than Julia Child’s iconic Mastering the Art of French Cooking. This culinary bible, once you dive into its pages, is truly addicting. I’m consistently amazed by the depth of flavor and sheer deliciousness each recipe yields. What makes it even more appealing is that Julia Child’s recipes often rely on ingredients I already have readily available in my pantry, proving that sophisticated flavors don’t always require exotic components.
Beyond the ingredients, this book has been a revelation in teaching me the foundational principles of French cooking. I’ve discovered that these classic methods genuinely enhance the natural flavors of meats and vegetables. And the sauces… oh, the sauces! They are transformative. I can honestly say I may never open another can of gravy again. Learning to build these rich, nuanced flavors from scratch has elevated my cooking significantly, turning everyday meals into something special. This particular marinade, though simple, embodies that philosophy perfectly, bringing out the best in the pork chops without overpowering their natural taste.
RELATED: If you’re looking for other grill favorites, you might also enjoy this recipe – Grilled Steak.
While the original Julia Child recipe called for cooking pork chops in a skillet, which I still do during the colder winter months for a quick and hearty meal, there’s truly nothing quite like the experience of summer grilled pork chops. The outdoor grill imparts a unique smoky flavor and char that simply can’t be replicated indoors, making it my preferred method when the weather allows. This recipe has been adapted to harness the power of the grill, perfect for those warm evenings.
A Quick Note on Servings: My photos might show six pork chops, but the recipe instructions are scaled for four. Don’t worry, it’s easy to adjust! If you’re cooking for a larger crowd and making more than four chops, simply increase the quantities of lemon juice and olive oil slightly to ensure all the meat is generously coated and adequately marinated for maximum flavor.
Essential Ingredients for Perfectly Marinated Pork Chops
Crafting the perfect marinade starts with quality ingredients. Each component in this lemon herb marinade plays a crucial role in tenderizing the pork and building layers of flavor. Here’s what you’ll need:
- Pork Chops: I typically opt for boneless pork chops for their even cooking and ease of eating, but bone-in chops work wonderfully too, often adding a bit more flavor and preventing the meat from drying out. Choose chops that are about 1-inch thick for consistent results.
- Seasoning: A foundational layer of flavor comes from Kosher salt and freshly ground black pepper. These are rubbed directly into the meat before marinating, allowing them to penetrate deeply.
- Lemon Juice: This is the star of the marinade, providing essential acidity. Always use freshly squeezed lemon juice. The bottled alternatives simply lack the bright, zesty punch that makes this marinade sing. The acidity helps to break down the tough fibers in the pork, leading to a more tender chop.
- Olive Oil: Extra virgin olive oil adds richness and helps distribute the fat-soluble flavors of the herbs and garlic. It also keeps the chops moist during grilling. A high-quality extra virgin olive oil offers a peppery undertone, but a lighter, bolder version can also be used depending on your preference.
- Fresh Herbs: Fresh herbs are non-negotiable for vibrant flavor.
- Parsley: Fresh parsley sprigs can be added whole to infuse the marinade, or you can roughly chop them for a more intense flavor. Its fresh, slightly peppery notes complement the lemon beautifully.
- Thyme: In the summer, I love using fresh thyme from my garden. For this recipe, I’ve specified dried thyme for convenience, but if you have fresh on hand, use double the amount listed for an even more aromatic result. Thyme adds an earthy, savory depth.
- Bay Leaf: A dried bay leaf contributes a subtle, herbaceous, and slightly floral note to the marinade, enhancing the overall complexity of the flavor profile.
- Garlic: Instead of finely mincing, simply mashing a clove of garlic is sufficient to release its potent flavors into the marinade. This ensures a robust garlic presence without any harshness.
Helpful Kitchen Tools for Grilling Success
Having the right tools on hand makes the grilling process smoother and more enjoyable. These are my top recommendations for preparing these delicious grilled pork chops:
- 13×9 glass dish or gallon-sized plastic zipper bag: Essential for marinating your pork chops. A glass dish allows for easy flipping, while a zipper bag ensures maximum contact with the marinade and easy cleanup.
- Outdoor grill or grill pan: The star of the show! An outdoor grill provides that irresistible smoky flavor, but a high-quality grill pan can be a fantastic alternative for indoor grilling, especially in colder weather.
- Tongs: Indispensable for safely handling hot pork chops on the grill and for oiling the grates.
- Cutting board: A sturdy surface for seasoning the meat, preparing ingredients, and resting the cooked chops.
- Chef’s knife: For any necessary trimming of the pork chops and for slicing after they’ve rested.
- Meat thermometer: The absolute most crucial tool for ensuring perfectly cooked, safe, and juicy pork chops every single time.
Mastering the Grill: How Long to Cook Pork Chops for Perfection
There’s a common misconception about cooking pork, a stigma that many of us grew up with: the belief that any trace of pink meant illness. While this was true in the 1930s, modern agricultural practices have made pork much safer. The good news is that you no longer need to cook pork until it’s dry and tough!
According to the National Pork Board, cooking pork chops to an internal temperature of 145°F (63°C) and then allowing them to rest for 5 minutes is perfectly safe and will result in tender, juicy meat. For ground pork, the safe temperature is 160°F (71°C). Many home cooks unfortunately overcook their pork chops, often aiming for 160°F or higher directly on the grill. This invariably leads to tough, dry meat that lacks flavor and appeal. The key is to trust your meat thermometer and pull the chops off at the right moment.
The “rest” period after removing meat from a heat source is absolutely critical. During this time, known as carryover cooking, the internal temperature of the meat will continue to rise by a few degrees. More importantly, resting allows the muscle fibers to relax, redistributing those precious juices back throughout the chop. Skipping this step means all the flavorful juices will simply run out onto your cutting board, leaving you with a less enjoyable meal.
For a standard 1-inch thick pork chop, a general guideline is about 8 minutes of direct grilling over medium-high heat, followed by another 5-10 minutes of indirect heat. This two-zone cooking method allows for a beautiful sear and grill marks initially, then a gentle finish to reach the perfect internal temperature without overcooking. Always use a reliable meat thermometer to ensure accuracy – it’s the only way to guarantee perfectly cooked pork chops every time.
Step-by-Step Guide: How to Grill Flavorful Pork Chops
Follow these simple steps to prepare and grill your lemon herb marinated pork chops to perfection:
- Season the Chops: Begin by patting your pork chops dry with paper towels. Then, generously rub kosher salt and freshly ground black pepper into both sides of the meat. This initial seasoning is crucial for building deep flavor.
- Prepare the Marinade: In a 13×9 inch glass dish or a gallon-sized plastic zipper bag, combine the lemon juice, olive oil, fresh parsley sprigs, dried thyme, bay leaf, and mashed garlic. Mix these ingredients thoroughly to create your aromatic marinade.
- Marinate the Pork: Add the seasoned pork chops to the dish or bag, ensuring they are fully coated with the marinade. If using a dish, place a lid on it; if using a bag, seal it tightly.
- Allow to Infuse: Turn and baste the meat 3 or 4 times during the marination period to ensure even flavor distribution. Marinate for a minimum of 2 hours. For truly exceptional flavor and tenderness, aim for 6-12 hours in the refrigerator. Overnight marination is ideal if time allows.
- Prepare for Grilling: Before cooking, it’s crucial to remove the chops from the marinade. Scrape off any excess herbs and garlic, then thoroughly dry the meat with paper towels. This step is vital because excess moisture prevents proper browning and crisping on the grill.
- Preheat the Grill: Preheat your grill to medium-high heat. Achieving the right temperature before placing the meat down is essential for perfect grill marks and searing.
- Oil the Grates: To prevent sticking, wad up a piece of paper towel, add a little canola oil (or other high smoke point oil) to it, and using a pair of tongs, carefully rub the oiled paper towel over the hot grill grates.
- Sear the Chops: Place the dried pork chops on the preheated grill. Cook them undisturbed for 4 minutes per side. Resist the urge to move them; this allows a beautiful crust to form.
- Finish with Indirect Heat: After searing, turn the grill heat down to medium-low. Move the pork chops to an area of the grill without direct flame (if using a gas grill, turn off one burner; if charcoal, move to a cooler zone). Close the lid and continue cooking until the internal temperature reaches 145°F (63°C) when measured with a meat thermometer. This typically takes an additional 5-10 minutes, depending on the thickness of your chops.
- Rest and Serve: Once cooked, remove the chops from the grill and transfer them to a clean cutting board. Cover them loosely with foil to keep warm and allow them to rest for 5 minutes. This crucial resting period ensures the juices redistribute, resulting in incredibly tender and moist pork. Slice against the grain and serve immediately, perhaps with a delicious side like Grilled Corn on the Cob or a fresh salad.
This lemon herb marinade is a true favorite, but don’t hesitate to get creative! You can easily change up the fresh herbs to suit your taste – rosemary or oregano would be fantastic additions. For a different flavor profile, swap out the lemon juice for lime juice. Lime pairs incredibly well with fresh cilantro and a little extra garlic for a more South American-inspired twist. I often experiment with whatever fresh herbs are thriving in my garden, making each batch slightly unique and equally delicious. The possibilities are endless, allowing you to personalize this recipe to your preferences.
More Delicious Pork Recipes to Explore
If you’re a fan of pork, you’ll love these other tried-and-true recipes:
- Be sure to try my Pork Sirloin Roast; it’s consistently perfect and a fantastic option for a more substantial meal.
- For a quick and flavorful weeknight dinner, I use a pork tenderloin in my vibrant Peppered Pork Stir Fry with Sweet Peppers.
- If you adore Schnitzel, these crispy Pork Tenderloin Sandwiches are a must-try – they taste just like something from the Iowa State Fair!
And for those who, like me, truly love their grill, you’re going to want to try making pizza on the grill! It’s a game-changer for summer entertaining.
Explore Even More Pork Chop Recipes
Pork chops are incredibly versatile, offering endless possibilities for delicious meals. Here are some other fantastic pork chop recipes to add to your rotation:
- Baked Pork Chops: A simple, comforting classic that’s perfect for any occasion.
- Pork Chops al Pastor on the Grill: Bring the vibrant, spicy flavors of Mexican street food to your backyard.
- Grilled Breaded Pork Chops: A unique twist that offers a satisfying crunch alongside a smoky flavor.
- Air Fryer Pork Chops: For a quick, crispy, and less oily option, ideal for busy weeknights.
Grilled Pork Chops with Lemon Herb Marinade
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 pound of boneless pork chops (about 4 chops, 1-inch thick)
- 1 teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons extra virgin olive oil
- 3 fresh parsley sprigs (or 1 tbsp chopped fresh parsley)
- ¼ teaspoon dried thyme (or ½ tsp fresh thyme leaves)
- 1 bay leaf
- 1 clove of mashed garlic
Instructions
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Pat pork chops dry with paper towels, then rub salt and pepper into the meat.
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In a 13×9 inch dish or a gallon-sized plastic zipper bag, combine lemon juice, olive oil, parsley, thyme, bay leaf, and mashed garlic. Add the seasoned pork and turn to coat completely.
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Place a lid on the dish or seal the bag.
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Turn and baste the meat 3 or 4 times during its marination period. Marinate for a minimum of 2 hours, or for best results, 6-12 hours in the refrigerator.
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Before cooking, remove pork chops from the marinade, scraping off any excess. Thoroughly dry the meat with paper towels. Marinated meat needs to be dried off before grilling or it will not brown properly.
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Preheat your grill to medium-high heat.
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Wad up a piece of paper towel, add some canola oil to the towel. Using a pair of tongs, rub the oiled paper towel on the hot grill grates to prevent sticking.
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Place pork chops on the grill and cook undisturbed for 4 minutes per side to achieve a good sear.
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Turn heat down to medium-low (or move to an indirect heat zone on a charcoal grill). Close the lid and continue cooking until the internal temperature reaches 145°F (63°C) when measured with a meat thermometer, about 5-10 minutes depending on the thickness of your chops.
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Remove from grill to a cutting board. Cover chops loosely with foil to keep warm and allow them to rest for 5 minutes. Slice against the grain and serve immediately for maximum juiciness and flavor.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This recipe was originally published here on August 12, 2009, and has been updated for clarity and expanded information to help you achieve the best grilled pork chops every time!