Ingredients
Equipment
Method
Marinate the pork chops
- Mix soy sauce, olive oil, Worcestershire sauce, lemon juice, minced garlic, and steak seasoning in a bowl until combined. Place the thick bone-in pork chops in the marinade and marinate 30 minutes at room temperature, turning once so coating is even.
Make the herb butter
- Mix softened butter, fresh parsley, garlic powder, dried thyme, and dried rosemary until evenly combined. Roll the herb butter in plastic wrap into a log or disks, then refrigerate until firm.
Grill and finish
- Preheat a grill or grill pan to medium-high and oil it well to prevent sticking. Add the marinated thick bone-in pork chops and close the lid.
- Grill the chops 5–6 minutes per side, keeping the grill lid closed most of the time until internal temperature reaches 145°F and grill marks are deep. Turn only once at the midpoint to preserve the surface sear.
- Rest the pork chops 5 minutes on a platter so juices redistribute. Top each chop with a slice of the chilled herb butter and let it melt before serving, with the butter visibly pooling on the hot surface.
Notes
Pro tip: use a meat thermometer to pull the chops exactly at 145°F for juicy results. Refrigerate leftovers in an airtight container up to 3 days; reheat gently so the herb butter doesn’t separate too much. Freezing is not recommended for best texture. For a lower-sodium option, use reduced-sodium soy sauce and a low-sodium steak seasoning blend.