Grilled Herb Rubbed Bone In Pork Chops! Oh boy, can you almost smell those babies on the grill when you read that name. I can.
BBQ Season means lots of meat will be smoking up the neighborhood on our grill. Grilled pork chops are a favorite around here for multiple reasons.
Pork Chops are done very quickly so no long wait for your tummy! They offer a completely different flavor profile from beef, a nice welcome change.
I like them served with fruity side dishes or even the same side we serve with beef for summer grilling like grilled fresh veggies! You can use so many different seasoning methods too! Pork chops are versatile!
SUMMER SIDE DISHES TO SERVE WITH PORK CHOPS
- Basil Grilled Tomatoes
- Homemade Creamy Cole Slaw
- Southern Potato Salad
- Watermelon Blueberry Summer Salad
- Broccoli Bacon & Raisin Salad
BENEFITS OF COOKING WITH FRESH HERBS
Each fresh grown Herb has it’s own health benefit. Some of them overlap which is wonderful. A few of the most common health benefits of cooking with fresh herbs are:
- Antioxidants that are believed to help protect against diseases such as heart disease and cancer
- Good natural source of vitamins
- Allows you to cut back on salt without sacrificing flavor
- Anti-microbial so they help protect us from harmful bacteria
- Some are a natural anti-inflammatory
This recipe for Grilled Herb Rubbed Pork Chops uses Thyme, Basil and and Rosemary which you can easily grow in containers at home.
See Our Distressed Clay Pots I made to grow Basil and Cilantro a few years back.
Pork chops need to get completely done on the inside unlike beef which can be served with a nice pink center. Make sure you use a meat thermometer and get your pork up to 145°.
NO MORTAR & PESTLE? USE THIS TRICK
You will blend your herbs and seasonings together. Using a mortar and pestle makes this process easier but if you don’t yet have one, try this trick.
Chop the herbs together then place them inside of a Ziploc bag. Now use a rolling pin to crush them together.
Printable recipe below
Grilled Bone-In Pork Chops smothered with fresh herbs and ready to eat in minutes!
- 4 thick-cut bone-in pork chops, about 1” thick
- 2 Tbsp. Kosher salt
- 6-8 large fresh basil leaves, chopped
- 2 stems fresh rosemary, leaves stripped from stems and crushed
- 2 Tbsp. fresh thyme leaves, crushed with fingers
- 3 cloves garlic chopped
- 1 Tbsp. Sea salt
- Combine salt, basil, rosemary, thyme, garlic and pepper thoroughly in a small bowl.
- Preheat grill to medium
- Rub the herb mixture over both sides of pork chops to cover well.
- Place your herb basted pork chops on the grill and cook for 7-8 minutes, about 4 minutes for each side.
- Pork is done when a meat thermometer inserted into the center reaches 145°.
- For thicker or thinner chops, adjust the cook time.
- Keep the lid closed on the grill for a juicer pork chop.
This recipe used Bone-In thick cut pork chops however you may substitute boneless chops as well.
The thicker the cut, the longer they will take to cook.
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