The Best Juicy Grilled Pork Chops: A Zesty Lemon Herb Marinade Recipe for Perfect Summer Grilling
Few dishes capture the essence of a perfect summer meal quite like expertly grilled pork chops. Here at our kitchen, they are a regular rotation, cherished for their incredible flavor, tender texture, and the sheer simplicity of their preparation. The secret to our consistently succulent results lies in a remarkably easy-to-make, yet intensely flavorful, lemon herb marinade. This vibrant blend of fresh lemon juice, rich olive oil, aromatic garlic, and a selection of fresh herbs transforms ordinary pork chops into an extraordinary culinary experience.
This tried-and-true marinade is not just for pork; it’s a versatile powerhouse. You’ll find it shares a similar profile to the one we often use for our favorite grilled chicken recipe, proving its adaptability and broad appeal across different meats. This means you can easily swap it between chicken and pork, or even use it for both simultaneously, making your meal planning even more flexible and delicious.
Grilled Pork Chops with an Irresistible Lemon Herb Marinade: A Culinary Journey
For over a decade, this specific lemon herb marinade has been my steadfast companion in crafting the most delectable pork chops. The inspiration for this incredible flavor enhancer originally hailed from none other than Julia Child’s seminal work, Mastering the Art of French Cooking. Once you delve into her recipes, the book truly becomes an addiction, continuously surprising you with the profound deliciousness and elegant simplicity of each dish. It’s a testament to the timeless appeal and foundational techniques of French cuisine.
What makes this culinary journey even more satisfying is that Julia Child’s approach often utilizes readily available ingredients, transforming everyday pantry staples into gourmet experiences. The true magic, however, lies in the French cooking methods themselves. I’ve consistently found that these techniques masterfully unlock and enhance the natural flavors of meats and vegetables. And the sauces? Oh, the sauces! They are truly transformative, so rich and satisfying that I’ve sworn off canned gravy forever. This marinade, a simplified nod to those classic techniques, brings that same level of sophisticated flavor to your grilled pork chops.
RELATED: For another fantastic grilled meal, you might also enjoy this recipe – Grilled Steak.
While the original recipe from Julia Child’s classic collection suggested cooking these pork chops in a skillet, which I happily do during the cooler winter months, there’s truly nothing quite like summer grilled pork chops. The char from the grill, the smoky aroma, and the outdoor dining experience elevate this dish to new heights. Grilling not only adds incredible flavor but also helps to seal in the moisture, ensuring every bite is wonderfully juicy.
A Quick Note on Servings: My accompanying photos often feature six pork chops, whereas the specific instructions within the recipe card are tailored for four. Rest assured, scaling up is incredibly straightforward! When I’m preparing a larger batch, I simply adjust the quantities of lemon juice and olive oil slightly to ensure ample marinade for all the chops, maintaining the perfect balance of flavors.
Essential Ingredients for Our Flavorful Marinated Pork Chops
Crafting these exquisite grilled pork chops begins with selecting the finest ingredients. Each component in our lemon herb marinade plays a crucial role in developing the dish’s signature taste and ensuring tender, juicy results. Here’s a breakdown of what you’ll need and why:
- We typically opt for boneless pork chops due to their consistent thickness and ease of cooking, but feel free to use bone-in chops if that’s your preference. Bone-in chops can add even more flavor and often stay slightly juicier. Aim for chops that are about 1-inch thick for optimal grilling.
- Kosher salt and freshly ground black pepper are your fundamental seasoning agents. They aren’t just for flavor; salt helps to break down muscle fibers, aiding in the tenderization process even before the marinade fully penetrates. Seasoning the meat generously before marinating creates a more profound flavor throughout.
- The bright, tangy kick of freshly squeezed lemon juice is non-negotiable. Bottled lemon juice simply doesn’t compare in terms of vibrant flavor and acidity, which is essential for both tenderizing the meat and balancing the richness of the pork. For the best results, use a fresh lemon.
- High-quality extra virgin olive oil forms the backbone of the marinade, acting as a carrier for the fat-soluble flavors and helping to create a beautiful sear on the grill. While extra virgin is our go-to, a robust or bolder olive oil would also complement the flavors wonderfully, adding its own subtle notes.
- Fresh parsley sprigs infuse the marinade with a clean, herbaceous freshness. You can add them whole for a more subtle infusion or roughly chop them to release more of their aromatic oils directly into the marinade.
- In the summer, we adore using fresh thyme straight from the garden. Its earthy, slightly floral notes are perfect with pork. However, for year-round convenience, this recipe specifies dried thyme. If you choose to use fresh thyme, remember to double the amount listed for dried, as fresh herbs are less concentrated in flavor.
- A single dried bay leaf is a subtle but powerful flavor enhancer. It contributes a deep, savory, slightly minty note to the marinade that rounds out the other flavors beautifully.
- Finally, a crushed clove of garlic is all you need. Mashing it lightly releases its pungent oils and sweetens its flavor without the risk of burning tiny minced pieces on the grill. There’s no need to finely mince; the goal is infusion, not texture.
Helpful Kitchen Tools for Grilling Success:
- A 13×9 glass dish or a sturdy gallon-sized plastic zipper bag: Essential for containing the marinade and ensuring your pork chops are fully immersed and coated.
- An outdoor grill or a reliable grill pan: The primary cooking vessel for achieving those coveted grill marks and smoky flavor.
- Long-handled tongs: Indispensable for safely flipping and maneuvering the chops on a hot grill.
- A durable cutting board: For seasoning the meat, slicing after resting, and protecting your countertops.
- A sharp chef’s knife: Crucial for preparing ingredients and slicing your perfectly cooked chops.
- An instant-read meat thermometer: Your best friend for ensuring pork is cooked safely and perfectly, without overcooking.
Mastering Pork: How Long to Cook Pork Chops on the Grill for Ultimate Juiciness
There’s a persistent misconception about cooking pork that many of us grew up with – the idea that any hint of pink meant illness. This stigma, rooted in practices from the 1930s, is fortunately no longer accurate thanks to modern farming and food safety standards. The science is clear: properly cooked pork is a delight, and overcooked pork is a tragedy.
According to the National Pork Board and the USDA, cooking whole muscle pork cuts, like pork chops, to an internal temperature of 145°F (63°C), followed by a crucial 5-minute rest, is perfectly safe and yields the most tender, juicy results. For ground pork, the recommended internal temperature is higher, at 160°F (71°C). Many home cooks still aim for 160°F or even higher for chops, but doing so will almost certainly result in tough, dry, and flavorless meat. The slight blush of pink at 145°F is perfectly acceptable and a sign of a well-cooked chop.
The “rest” period after removing meat from the heat source is absolutely vital. During cooking, the muscle fibers contract, pushing the juices towards the center of the meat. If you slice into it immediately, those precious juices will flood your cutting board. Allowing the pork chops to rest for 5 minutes (covered loosely with foil to retain warmth) gives the muscle fibers time to relax and reabsorb those juices, resulting in a more succulent and flavorful experience. This carry-over cooking also means the internal temperature will continue to rise a few degrees after it’s off the grill, so pulling it at 145°F is spot on.
For a standard 1-inch thick pork chop, you can expect the grilling process to involve approximately 8 minutes of direct grilling, allowing for 4 minutes per side to achieve a beautiful sear and internal temperature increase. Following this, about 5 to 10 additional minutes of indirect heat (with the lid closed) will gently bring the chop to its final desired internal temperature of 145°F. Always use an instant-read meat thermometer to ensure accuracy and avoid guesswork!
Step-by-Step Guide: How to Grill Perfect Pork Chops with Lemon Herb Marinade
Achieving perfectly grilled pork chops is simpler than you might think. Follow these detailed steps to ensure tender, flavorful, and juicy results every time:
- Prepare the Pork: Begin by patting your pork chops dry with paper towels. This helps the seasoning adhere better. Then, generously rub kosher salt and freshly ground black pepper into both sides of the meat. This initial seasoning is crucial for building deep flavor.
- Create the Marinade: In a 13×9 glass dish or a large gallon-sized plastic zipper bag (whichever you prefer for convenience and coverage), combine all the other marinade ingredients: lemon juice, olive oil, parsley, thyme, bay leaf, and mashed garlic.
- Marinate the Chops: Add the seasoned pork chops to the dish or bag with the marinade. Turn the chops several times to ensure they are thoroughly coated on all sides. Place a lid on the dish or seal the bag, removing as much air as possible.
- Allow to Marinate: For optimal flavor infusion and tenderization, marinate the pork chops for a minimum of 2 hours in the refrigerator. For even deeper flavor and tenderness, aim for 6 to 12 hours. During this period, turn and baste the meat 3 or 4 times to ensure even distribution of the marinade.
- Prepare for Grilling (Crucial Step): Before cooking, it is absolutely vital to remove the pork chops from the marinade. Scrape off any excess herbs or garlic, and most importantly, dry the meat thoroughly with paper towels. Marinated meat needs to be dry on the surface to achieve a proper, appetizing sear and browning on the grill. Excess moisture will steam the meat instead of searing it.
- Preheat the Grill: Preheat your outdoor grill (or grill pan) to medium-high heat. Allow it to get nice and hot.
- Oil the Grates: To prevent sticking, wad up a piece of paper towel, add a little canola oil (or other high smoke point oil) to it, and, using a pair of tongs, carefully rub the oiled paper towel over the hot grill grates. Be cautious as it will smoke.
- Sear the Chops: Place the dried pork chops on the preheated, oiled grates. Cook undisturbed for approximately 4 minutes per side. Resist the urge to move them; this allows for beautiful grill marks and a flavorful crust to form.
- Finish with Indirect Heat: After searing both sides, turn the grill heat down to medium-low. Move the pork chops to an area of the grill without direct flame (indirect heat). Close the lid and continue cooking. Insert an instant-read meat thermometer into the thickest part of a chop (avoiding the bone if using bone-in) and cook until the internal temperature reaches 145°F (63°C). This usually takes about 5-10 minutes, depending on the thickness of your chops.
- Rest and Serve: Once the chops reach 145°F, remove them from the grill and transfer them to a clean cutting board. Cover the chops loosely with foil to keep them warm and allow them to rest for a full 5 minutes. This resting period is critical for juicy results! After resting, slice the chops against the grain and serve immediately. They pair wonderfully with sides like Grilled Corn on the Cob, a fresh green salad, or roasted vegetables.
This lemon herb marinade has undoubtedly become my all-time favorite for pork chops. Its bright and savory notes are incredibly adaptable. Feel empowered to experiment with the herbs based on what you have fresh or what strikes your fancy. You can even swap out the lemon juice for lime juice – lime is absolutely incredible when paired with fresh cilantro and garlic, offering a delightful South-of-the-border twist! I frequently use whatever fresh herbs are thriving in my garden at the moment, which makes this recipe exciting and fresh every time.
Expand Your Culinary Horizons: More Delicious Pork Recipes to Try
If you’ve enjoyed these grilled pork chops and are looking to explore more delightful ways to prepare pork, we have a collection of fantastic recipes that cater to various tastes and cooking styles:
- For a crowd-pleasing and consistently perfect meal, be sure to try my pork sirloin roast. It’s a robust dish that’s ideal for family dinners or entertaining guests, guaranteeing tender and flavorful results every single time.
- If you’re a fan of quick and vibrant weeknight meals, my Peppered Pork Stir Fry with Sweet Peppers utilizes tender pork tenderloin, sliced thin and cooked rapidly with colorful bell peppers for a healthy and satisfying dish.
- And for a taste of classic comfort food with a fun, fair-inspired twist, these Pork Tenderloin Sandwiches are a must-try. Inspired by the legendary Iowa State Fair schnitzel, they’re crispy, flavorful, and incredibly satisfying.
Beyond pork, if you share my enthusiasm for grilling, you absolutely must give making pizza on the grill a shot! It’s an exciting way to achieve a perfectly crispy crust and unique smoky flavor that no indoor oven can replicate.
Explore Even More Pork Chop Recipes
Pork chops are incredibly versatile, lending themselves to a multitude of cooking methods and flavor profiles. If you’re looking for different ways to enjoy this beloved cut, consider these other fantastic pork chop recipes:
- Baked Pork Chops: A comforting and hands-off approach that yields tender results, perfect for a cozy meal.
- Pork Chops al Pastor on the Grill: Infuse your chops with a vibrant, spicy, and tangy Mexican-inspired marinade, bringing a fiesta of flavors to your grill.
- Grilled Breaded Pork Chops: Enjoy the best of both worlds with a crispy breading and the smoky char of the grill.
- Air Fryer Pork Chops: For a quick, easy, and deliciously crispy option without turning on the oven, the air fryer delivers perfectly cooked chops.
Grilled Pork Chops with Zesty Lemon Herb Marinade
IMPORTANT – For detailed insights and helpful tips, explore the Frequently Asked Questions and discussions found within the main blog post above!
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Ingredients
- 1 pound of boneless pork chops about 4 chops (1-inch thick recommended)
- 1 teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons extra virgin olive oil
- 3 fresh parsley sprigs (whole or roughly chopped)
- ¼ teaspoon dried thyme (use ½ tsp if using fresh thyme)
- 1 dried bay leaf
- 1 clove of mashed garlic (simply crushed is fine)
Instructions
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Pat pork chops dry with paper towels. Season generously by rubbing salt and pepper into the meat on both sides.
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In a 13×9 inch glass dish or a gallon-sized plastic zipper bag, combine the lemon juice, olive oil, parsley, thyme, bay leaf, and mashed garlic to create the marinade. Add the seasoned pork chops and turn to coat completely.
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Cover the dish with a lid or seal the zipper bag. Refrigerate.
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Marinate for a minimum of 2 hours, turning and basting the meat 3 or 4 times. For best results and deeper flavor, marinate for 6-12 hours.
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Before cooking, remove pork chops from the marinade, scraping off any excess. Pat the meat thoroughly dry with paper towels. This step is crucial for proper browning and searing.
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Preheat your grill to medium-high heat.
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To prevent sticking, wad up a paper towel, add a small amount of canola oil to it, and using tongs, carefully rub the oiled towel over the hot grill grates.
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Place pork chops on the grill. Cook undisturbed for 4 minutes per side to achieve a good sear and grill marks.
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Reduce grill heat to medium-low. Move the pork chops to an area of the grill with indirect heat (no direct flame). Close the lid and continue cooking until the internal temperature of the chops reaches 145°F (63°C) when measured with an instant-read thermometer. This typically takes an additional 5-10 minutes, depending on thickness.
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Remove the cooked pork chops from the grill and transfer them to a clean cutting board. Tent them loosely with foil to keep warm and allow them to rest for 5 minutes. Slice against the grain and serve immediately.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This beloved recipe was originally published here on August 12, 2009, and has been a family favorite ever since, constantly refined for perfection.