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Grilled Pork Chops

Grilled pork chops with a smoky char and juicy, herb-seasoned interior. This grill pork chop recipe uses a quick garlic-lemon marinade for thick chops with golden grill marks.
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Prep Time 10 minutes
Cook Time 12 minutes
marinating (30 min to 4 hrs) 35 minutes
Total Time 57 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pork chops
  • 4 bone-in pork chops 1 inch thick
  • 0.5 tsp salt to taste
  • 0.25 tsp black pepper to taste
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
  • 1 lemon wedges for serving

Equipment

  • 1 grill

Method
 

Marinate
  1. Mix olive oil, garlic, lemon juice, soy sauce, smoked paprika, dried thyme, dried rosemary, salt, and black pepper in a bowl until combined and pour over the bone-in pork chops.
  2. Coat the chops thoroughly and let them marinate at room temperature for at least 30 minutes or refrigerate up to 4 hours.
Grill
  1. Preheat the grill to medium-high and oil the grates.
  2. Remove the chops from the marinade and shake off excess.
  3. Grill for 4–5 minutes without moving until you see grill marks starting to set and faint smoke at the edges form.
  4. Rotate the chops 45° for crosshatch marks and cook 1 more minute.
  5. Flip the chops and grill 4–5 minutes more until the internal temperature reaches 145°F.
Rest and serve
  1. Rest the grilled pork chops on a platter for 5 minutes, leaving the juices to redistribute so the center stays juicy.
  2. Serve with lemon wedges.

Notes

For maximum juiciness, use thick chops (about 1 inch) and avoid cutting into them while grilling; check temperature at the thickest center. Refrigerate leftovers up to 3 days and reheat gently to avoid drying out. Freezing is not recommended for best texture. If you want a lower-sodium option, use a reduced-sodium soy sauce in the marinade.