Summertime in Florida is perfect for get-togethers and cookouts. This recipe for grilled pork chops can be adjusted (doubled or more) to accommodate your gathering. Add some potato salad, grilled veggies or slaw and make it a meal.
Grilled Herb-Rubbed, Bone-In Pork Chops
Grilling pork chops is an entirely different experience than grilling red meat. While steaks can be charred on the outside and a delicious shade of pink or red inside, pork needs to be more uniformly cooked throughout. Therefore, use a medium direct heat while grilling pork so the inside cooks evenly with the outside.
Don’t be shy when adding the herb rub on the chops! You want to coat it generously so that the flavor is robust with every bite.
Ingredients:
- 2 T. kosher salt
6-8 large fresh basil leaves, torn into pieces - 2 stems fresh rosemary, leaves stripped from stems and crushed
- 2 T. fresh thyme leaves, crushed with fingers
- 3 cloves garlic, smashed, peeled and roughly chopped
- 1 T. black Hawaiian salt
- 4 thick-cut bone-in pork chops, approximately 1” thick
Directions:
Combine salt, basil, rosemary, thyme, garlic, and pepper thoroughly in a small bowl. Rub mixture over all sides of pork chops until thoroughly covered.
Scrub grill grates with a wire brush prior to starting. Preheat grill to a medium temperature before adding pork chops over direct heat. Cook for 7-8 minutes turning once, but otherwise, keep the lid closed as much as possible. If your chops are thinner or thicker than 1”, adjust cook time accordingly.
Remove chops from heat, cover and let rest for 3 – 5 minutes before serving. Serve with a grilled summer vegetable medley and top with a pat of compound butter seasoned with the same herbs used in the rub.
- 2 T. kosher salt
- 6-8 large fresh basil leaves, torn into pieces
- 2 stems fresh rosemary, leaves stripped from stems and crushed
- 2 T. fresh thyme leaves, crushed with fingers
- 3 cloves garlic, smashed, peeled and roughly chopped
- 1 T. black Hawaiian salt
- 4 thick-cut bone-in pork chops, approximately 1” thick
- Combine salt, basil, rosemary, thyme, garlic, and pepper thoroughly in a small bowl. Rub mixture over all sides of pork chops until thoroughly covered.
- Scrub grill grates with a wire brush prior to starting. Preheat grill to a medium temperature before adding pork chops over direct heat. Cook for 7-8 minutes turning once, but otherwise, keep the lid closed as much as possible. If your chops are thinner or thicker than 1”, adjust cook time accordingly.
- Remove chops from heat, cover and let rest for 3 - 5 minutes before serving. Serve with a grilled summer vegetable medley and top with a pat of compound butter seasoned with the same herbs used in the rub.
