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Palmer’s Direct To You Market
900 Jefferson Road, 14623

(585) 272-9470

Palmer’s Direct To You Market
900 Jefferson Road, Rochester, NY 14623
(585) 272-9470

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Herb-Grilled Bone-In Pork Chops
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Herb-Grilled Bone-In Pork Chops

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Herb-Grilled Bone-In Pork Chops

Grilled bone-in pork chops
Print Recipe

These Herb-Grilled Bone-In Pork Chops are juicy and flavorful, marinated in a simple herb blend and grilled to perfection. Perfect for a quick and delicious weeknight dinner or a summer BBQ.

  • Author: Palmer’s Direct To You Market
  • Prep Time: 10 min
  • Cook Time: 10-12 min
  • Total Time: 20-22 min
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

Ingredients

Scale

4 bone-in pork chops, about 1 inch thick

3 tablespoons olive oil

3 cloves garlic, minced

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 teaspoon fresh sage, chopped

1 teaspoon coarse kosher salt

1/2 teaspoon freshly ground black pepper

Instructions

1, In a small bowl, combine olive oil, garlic, rosemary, thyme, sage, salt, and pepper to create a marinade.

2. Rub the herb marinade all over the pork chops, ensuring an even coating. Let the chops marinate for at least 30 minutes at room temperature, or refrigerate for up to 4 hours for deeper flavor.

3. Preheat a grill to medium-high heat.

4. Grill the pork chops for 4-5 minutes per side, or until they reach an internal temperature of 145°F for medium doneness.

5. Remove from the grill and let rest for 5 minutes before serving.

6. Serve with your favorite sides and enjoy!

Notes

Success Tips: Let the pork chops rest after grilling to retain their juices. Use a meat thermometer to ensure accurate doneness.

Pairing Suggestions: Serve with roasted vegetables, a fresh salad, or grilled corn for a complete meal.

Nutrition

  • Serving Size: 1 pork chop per serving
  • Calories: 350-400 calories per serving
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.