Herb Marinated Grilled Pork Chops
Thick center-cut pork chops marinated in olive oil, garlic, and fresh parsley, sage, rosemary, and thyme, then grilled until juicy with a savory crust. A naturally gluten-free, paleo, and Whole30-friendly main that tastes like a steakhouse dinner.
Equipment
- Grill
- Casserole Dish
- Small Bowl
- Meat Thermometer
Ingredients
Marinade
- 1/4 cup extra virgin olive oil
- 10 medium cloves garlic minced
- 1/4 cup flat-leaf parsley finely chopped
- 1 tbsp sage leaves finely chopped, about 8 leaves
- 3/4 tsp thyme finely chopped
- 3/4 tsp rosemary finely chopped
- 1 1/2 tsp kosher salt
- 1/4 tsp crushed red pepper
- 1 1/2 tsp whole black peppercorns crushed
Pork
- 4 center-cut pork loin chops about 2 inches thick
Instructions
- Make the Marinade: Finely chop the parsley, sage, rosemary, and thyme. Smash and finely chop the garlic, and crush the whole peppercorns. In a small bowl, combine the chopped herbs, garlic, and cracked peppercorns with the olive oil, salt, and crushed red pepper.
- Marinate: Place the pork chops in a single layer in a casserole dish. Spoon about 1 teaspoon of marinade over each chop and spread it evenly with your fingers. Flip and repeat with the remaining marinade. Cover and refrigerate 6 to 8 hours or overnight.
- Start Grilling: Preheat the grill to 350°F to 400°F. Place the chops on the grill, leave the lid open, and cook 2 minutes. Close the lid and cook 8 minutes.
- Flip: Open the lid, turn the chops over, and repeat: lid up 2 minutes, then closed 8 minutes.
- Finish and Rest: Open the lid, flip once more, and cook 1 to 2 minutes more, or until the internal temperature reaches 145°F. Rest 10 minutes before serving. (Times are for 2-inch chops; use the 145°F target as your guide for other thicknesses.)
Notes
Marinate as long as possible, overnight is best. Use a meat thermometer and cook to 145°F, since pork dries out quickly past that, and always rest the chops 10 minutes before cutting. Times are calibrated to 2-inch center-cut chops; adjust for other thicknesses by temperature. Fresh herbs and hand-cracked peppercorns give the best flavor. You can freeze the raw chops in the marinade, then thaw and grill fresh. Avoid freezing after cooking.