If you’re planning a Summer Dinner Party, this is the perfect main dish to serve! Fresh basil, rosemary, thyme, garlic, and black Hawaiian salt infuse this recipe for Grilled Herb-Rubbed Bone-In Pork Chops with incredible taste. Serve the chops grilled to perfection with a salad or a selection of grilled veggies.
Does it take longer to cook bone-in pork chops?
Bone-in pork chops cook a little faster than boneless pork chops, so add a few minutes to the cooking time for boneless pork chops. Also, the thicker the pork chop is, the longer and slower it should be cooked.
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How do I cook pork chops so they don’t dry out?
For excellent, juicy grilled pork chops, follow these four cardinal guidelines.
- Use bone-in, thick-cut pork chops. A thicker chop (ideally 1 ½ inches or more) will hold up better to the grill’s heat. The bone also acts as an insulator, keeping the pork chop moist.
- Dry rub or marinade the pork. It’s essential to coat the pork in a salty rub or marinade if you want the meat to be juicy rather than dry.
- Before grilling, let the meat come to room temperature. This will ensure even cooking of the pork. If you put cold meat on the grill, the surface will be overcooked before the inside reaches temperature.
- Do not cook for a long period of time. A pork chop that has been overdone cannot be saved.
How do you tell if pork is cooked fully?
Although thermometers are the best way to tell if your pork is done, the color of the juices that flow out when you poke a hole in it with a knife or fork can also be used to evaluate doneness. The pork is cooked when the fluids that stream out of it are clear or faintly pink.
What are the ingredients to make Grilled Herb-Rubbed Bone-In Pork Chops?
This recipe has a prep time of 30 minutes that includes time for chops to come to room temperature. Cook time is 7 to 8 minutes.
To get the best results, take the chops out of the refrigerator 30 minutes before grilling. Prep the salt rub and the grill while the pork comes to room temperature to save time.
Here are the ingredients good for 4 servings:
- Sea salt – It tenderizes meat and helps in water retention, ensuring juicy pork chops.
- Basil leaves – To boost flavor.
- Rosemary – In this dish, the rosemary herb’s fresh, woody aroma is perfect.
- Thyme leaves – Strong and aromatic herb.
- Garlic – For sweet and strong flavor.
- Black Hawaiian salt – Brings a smoky flavor to the meat.
- Olive oil or non-stick cooking spray – Adds moisture to the pork and helps in the sticking of the rub to the meat.
- Bone-in pork chops – Tend to be juicier after cooking.
How to make Grilled Herb-Rubbed Bone-In Pork Chops?
Now that you have gathered all of your ingredients, it is time to make this recipe. Follow the instructions below.
Keep in mind that pork chops are a whole different experience than red meat when it comes to grilling. Pork must be cooked evenly throughout, unlike steaks, which can be seared on the outside and a wonderful shade of pink or red on the inside. To get these characteristics, grill pork over a medium direct heat source.
Starting in a medium mixing bowl, combine the sea salt, basil, rosemary, thyme, smashed garlic, and Hawaiian black salt then set it aside.
Then using a wire brush, scrub the grill grates and lightly cover them in oil or nonstick cooking spray. Preheat the grill to medium heat.
Rub the herb mixture all over the pork chops until they are completely covered. Cook for 7-8 minutes on a preheated grill, rotating once halfway through. While grilling, keep the lid closed. Adjust the cook time if your chops are thinner or thicker than 1 inch.
Finally, remove the chops from the grill and brush off any large bits of herb rub that remain. Before serving, loosely cover and set aside for 5 minutes. Enjoy!
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Grilled Herb-Rubbed Bone-In Pork Chops
Do you want to serve the best recipe at your dinner parties and dates? Grilled Herb-Rubbed Bone-In Pork Chops are the ideal main dish for a Summer Dinner Party! Pork must be cooked evenly throughout, unlike steaks, which can be seared on the exterior and a wonderful shade of pink or red on the interior.
- 2 T. sea salt
- 6-8 large fresh basil leaves, torn into pieces
- 2 sprigs fresh rosemary, leaves only, crushed
- 2 T. fresh thyme leaves, crushed
- 3 large cloves garlic, smashed, peeled and roughly chopped
- 1 T. black Hawaiian salt
- Olive oil or non-stick cooking spray for grill
- 4 thick-cut bone-in pork chops, approximately 1” thick
- Combine sea salt, basil, rosemary, thyme, smashed garlic, and Hawaiian black salt in a medium bowl and stir to combine. Set aside.
- Scrub grill grates with a wire brush and coat lightly with oil or non-stick cooking spray. Pre-heat grill to medium.
- Rub herb mixture over all sides of pork chops until coated. Place on the pre-heated grill and cook for 7-8 minutes, turning once halfway through. Keep the grill lid closed while cooking.
- Remove chops from grill and brush off any remaining large chunks of the herb rub. Cover loosely and rest for 5 minutes before serving. Enjoy!
Tip: Remove chops from refrigerator 30 minutes before grilling for best results. To save time, prepare the salt rub and prep the grill while the pork is coming to room temperature.
Note: If your chops are thinner or thicker than 1-inch thick, adjust cook time accordingly.
Amount Per Serving: Calories: 118Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 33mgSodium: 5255mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 10g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.