Even though Monday marked the unofficial end to summer, there is still plenty of time to fire up the grill. And this recipe for Grilled Pork Chops with Rosemary Garlic Rub is perfect for weeknight grilling.
This recipe was extremely easy to put together. When I first made it, I mixed up the wet rub the night before. Then, when it was time to make dinner, all I needed to do was grill up the chops.
I strongly advise that you use a meat thermometer to determine when your chops are cooked through. I cook my pork until it reaches 170 degrees but I remove them from the heat when they are at 165 degrees. The meat will continue to cook from the residual heat. And, this will keep them from over cooking and drying out. Let’s face it, no one likes dried out pork chops.
My family loved these chops. I loved how flavorful and juicy these pork chops are. I served them with my Easy Microwave Risotto and steamed broccoli.
Grilled Pork Chops with Rosemary Garlic Rub
Compliments of It’s a Keeper
4 pork chops, 3/4 inch thick
Rosemary-Garlic Rub (see below)
2 cloves garlic, peeled
4 Tbsp fresh Rosemary, leaves removed from stem
2 Tbsp lemon juice
2 Tbsp extra virgin olive oil
1 tsp salt
1/2 tsp pepper
Place garlic and rosemary in the bowl of a food processor. Process until chopped. Add lemon juice, oil, salt and pepper and continue to process until mixture becomes a smooth rub. Set aside for 15-30 minutes.
Reserve four tablespoons of Rosemary-Garlic Rub. Brush remaining rub on both sides of pork chops.
Grill pork chops on a medium-hot grill for 5-6 minutes per side or until internal temperature reaches 145 degrees. During the last 2 minutes of grilling, brush reserved rub over chops. Remove from heat and let rest for 3-5 minutes before serving.
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