Lemon Herb Grilled Pork Chops – Bright, Juicy, and Easy

There’s something unbeatable about a juicy pork chop with a burst of fresh lemon and herbs. This recipe gives you that grill-kissed flavor without a lot of fuss or fancy steps. It’s weeknight simple but good enough to serve when friends come over.

The citrus and herbs keep everything light, while a quick sear locks in the juices. If you’ve ever had dry pork, this will change your mind.

What Makes This Special

These Lemon Herb Grilled Pork Chops are all about balance: bright lemon, aromatic herbs, and a savory backbone from garlic and olive oil. The marinade does the heavy lifting, so you don’t need a long ingredient list or complicated technique.

A short rest after grilling ensures the chops stay tender and juicy. Plus, it’s flexible—you can grill outside, use a grill pan, or even broil in the oven.

Shopping List

• Bone-in pork chops (1 to 1.25 inches thick, 4 chops)
• Lemons (2, for juice and zest)
• Fresh garlic (3–4 cloves)
• Fresh rosemary (2 sprigs) or dried rosemary (1 teaspoon)
• Fresh thyme (2 sprigs) or dried thyme (1 teaspoon)
• Fresh parsley (a small handful, optional for finishing)
• Olive oil (about 1/4 cup)
• Honey or sugar (1–2 teaspoons, optional, for balance)
• Crushed red pepper flakes (a pinch, optional)
• Kosher salt
• Freshly ground black pepper

Instructions

1. Prep the marinade: In a bowl, whisk together the zest of 1 lemon, the juice of both lemons, olive oil, minced garlic, chopped rosemary and thyme, a pinch of red pepper flakes, and honey if using. Season with 1.5–2 teaspoons kosher salt and 1/2 teaspoon black pepper.
2. Marinate the chops: Pat the pork chops dry.

   Place them in a zip-top bag or shallow dish. Pour the marinade over, turning to coat. Refrigerate for at least 30 minutes and up to 4 hours. Don’t exceed 6 hours because the acid can start to toughen the meat.

3. Preheat the grill: Heat your grill to medium-high (about 425–450°F).

   Clean and oil the grates to prevent sticking. If using a grill pan, preheat over medium-high and brush with oil.

4. Bring to room temp: Pull the chops from the fridge 15–20 minutes before cooking to take the chill off. Shake off excess marinade, but don’t wipe them dry—you want that flavor.
5. Grill time: Place the chops on the hot grill.

   Cook 4–5 minutes without moving, until good grill marks form. Flip and cook another 4–6 minutes, depending on thickness. Aim for an internal temperature of 145°F at the thickest part.

6. Rest the meat: Transfer to a plate and tent loosely with foil.

   Rest 5–7 minutes so the juices redistribute.

7. Finish and serve: Sprinkle with chopped parsley, a light squeeze of fresh lemon, and a final crack of black pepper. Serve with grilled vegetables, a crisp salad, or buttery corn on the cob.

Keeping It Fresh

Leftovers stay best when stored properly. Let the chops cool, then refrigerate in an airtight container for up to 3 days.

Reheat gently—either in a covered skillet over low heat with a splash of water or broth, or in a 300°F oven wrapped in foil. For meal prep, slice the pork and store it with its juices to keep it moist. You can also freeze cooked chops for up to 2 months; thaw overnight in the fridge before reheating.

Benefits of This Recipe

• Fast and flavorful: The marinade is simple but brings bright, fresh flavor in under an hour.
• Lean protein: Pork chops offer solid protein with less fat than many cuts of beef.
• Flexible cooking methods: Works on a gas grill, charcoal, grill pan, or under the broiler.
• Fresh, vibrant taste: Lemon and herbs keep the dish light and not heavy or greasy.
• Make-ahead friendly: You can marinate earlier in the day and grill when ready.

What Not to Do

• Don’t over-marinate: Too much time in acidic lemon juice can make the texture mushy or tough.
• Don’t grill straight from the fridge: Cold meat seizes and cooks unevenly.
• Don’t overcook: Going past 145°F dries pork quickly.

  Use a thermometer for accuracy.

• Don’t skip the rest: Cutting too soon sends the juices running onto the cutting board.
• Don’t crowd the grill: Give each chop space for proper searing and heat circulation.

Variations You Can Try

• Garlic-Dijon twist: Add 1 tablespoon Dijon mustard to the marinade for a tangy edge.
• Mediterranean style: Add oregano, a touch of smoked paprika, and finish with crumbled feta.
• Citrus blend: Swap half the lemon juice for orange or grapefruit for a softer citrus vibe.
• Herb swap: Use basil and chives in summer; sage and a pinch of nutmeg in cooler months.
• Spicy version: Add extra red pepper flakes or a teaspoon of Calabrian chili paste.
• Butter baste: During the last minute, add a pat of butter to the pan or grill-safe skillet and baste for extra richness.
• Boneless option: Use boneless chops but shorten the cook time by 1–2 minutes per side.

FAQ

Can I use dried herbs instead of fresh?

Yes. Use about one-third the amount when swapping dried for fresh. For this recipe, 1 teaspoon each of dried rosemary and thyme works well.

Rub them between your fingers before adding to release more aroma.

What if I don’t have a grill?

Use a grill pan over medium-high heat or broil about 6 inches from the heat source. For broiling, place chops on a rack over a sheet pan and cook 4–6 minutes per side, watching closely to avoid burning.

How do I keep pork chops from drying out?

Choose chops at least 1 inch thick, don’t overcook, and let them rest. The marinade helps, but the biggest factor is pulling them at 145°F and resting for 5–7 minutes.

Should I brine the pork first?

A quick brine can help with juiciness if your chops are very lean.

Use 1/4 cup kosher salt to 4 cups water, and brine for 30 minutes, then pat dry before marinating. If you brine, reduce added salt in the marinade.

Can I make this ahead for a party?

Yes. Marinate up to 4–6 hours ahead and keep chilled.

Grill just before serving, then hold the cooked chops loosely tented with foil for up to 15 minutes while you finish sides.

What sides go well with this?

Grilled asparagus, lemony potatoes, a simple arugula salad, couscous, or garlic butter green beans are all great. Keep the sides fresh and simple to match the bright flavors.

Can I use chicken instead of pork?

Absolutely. Boneless, skinless chicken thighs or breasts work with the same marinade.

For breasts, grill 5–6 minutes per side depending on thickness and cook to 165°F.

Wrapping Up

Lemon Herb Grilled Pork Chops are the kind of meal you can pull off any night of the week. The ingredients are simple, the steps are straightforward, and the results taste bright and fresh. Keep an eye on temperature, give the meat a short rest, and finish with a squeeze of lemon.

You’ll get juicy, flavorful chops every time—no fuss, just good food.