Seasoned with fresh herbs and black Hawaiian sea salt these herb-rubbed grilled pork chops are sure to please even the most finicky eaters. Every now and then I like to get away from the average grocery store pork chop and treat myself and those around me to something special. So in this recipe, I recommend using Kurobuta pork. This can be a little pricey but it is well worth the extra cost. If Kurobuta pork is not in your budget, don’t worry because you can still get some great flavor from your local grocery store pork chops.
Grilled Herb-Rubbed, Bone-In Pork Chops
Keep in mind when assembling the ingredients for the herb rub that it is more of a template than a hard-and-fast rule. We aren’t going for dainty precision with this technique, just a uniform infusion of robust herbal flavors.
Herb-Rubbed Grilled Pork Chops
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 medium 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 little bit of compound butter seasoned with the same herbs used in the rub.
I hope you enjoy this recipe for Herb-Rubbed Grilled Pork Chops. You can see more pork recipes here.
As always.
Thanks for stopping by and Happy Grilling!!!!
Andre,
