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Grilled Pork Loin Chops

Grilled Pork Loin Chops

Grilled Pork Loin Chops are juicy, flavorful, and quick to make, featuring tender pork marinated with garlic, fresh herbs, and citrus acidity. Perfectly grilled to lock in moisture and offer a smoky char, this easy recipe is ideal for weeknights or weekend cookouts and can be customized with various seasonings to suit your taste.

Ingredients

Scale

Main Ingredients

  • 4 pork loin chops, about 1 inch thick
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary or thyme, chopped
  • 2 tablespoons lemon juice or apple cider vinegar
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon honey or brown sugar (optional)

Instructions

  1. Prepare the marinade: In a small bowl, mix olive oil, minced garlic, chopped fresh herbs, lemon juice, salt, and pepper. Add honey or brown sugar if you want a touch of sweetness. Whisk until combined and set aside.
  2. Marinate the pork chops: Place pork loin chops in a shallow dish or resealable bag and pour the marinade over them. Make sure each chop is coated well. Let them marinate for at least 30 minutes; for deeper flavor, refrigerate for up to 4 hours.
  3. Preheat and prepare the grill: Preheat your grill to medium-high heat, around 375-400°F. Clean the grates and lightly oil them to prevent sticking.
  4. Grill the pork chops: Place the pork chops on the grill and cook for about 4-5 minutes per side, turning once. Use a meat thermometer to check doneness – aim for an internal temperature of 145°F for juicy, perfectly cooked chops.
  5. Rest before serving: Remove the chops from the grill and let them rest for 5 minutes. This helps redistribute the juices, keeping the meat tender and flavorful.

Notes

  • Use a meat thermometer to ensure the pork reaches a safe internal temperature of 145°F.
  • Don’t skip the rest time after grilling to lock in moisture.
  • Marinate longer, up to 4 hours, for deeper flavor.
  • Keep the grill lid closed while cooking to maintain even heat.
  • Trim excess fat to avoid flare-ups on the grill.

Nutrition

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