4pork bone-in loin chops1 1/4- to 1 1/2-inches thick
1tablespoonminced fresh rosemary
1teaspoonground black pepper
3clovesminced garlicabout 1 tablespoon
Chopped fresh parsleybasil, or herbs of choice (optional for serving)
Pat the pork chops dry on both sides.
Zest the lemon into a small bowl. Add the rosemary, salt, pepper, and garlic. With your fingers, rub to combine. It should smell very fragrant. Slice the lemon into wedges and reserve for serving.
Rub the lemon/rosemary mixture all over the outsides of the pork. Cover the pork chops and let sit for 1 hour at room temperature or refrigerate up to overnight. Let come to room temperature prior to grilling.
When ready to grill, heat a grill or grill pan over medium high heat. If you are using a grill pan, you will need to cook the pork in batches (if the chops are too crowded in the pan, the chops will steam and not sear properly). Place the pork chops on the grill. Cook on the first side for 5 minutes, until the pork chop easily releases from the grill.
Flip and cook on the other side for another 4 to 8 minutes (the cooking time will vary based upon your grill temperature and the thickness of your pork), until the pork reaches 135 degrees F on an instant read thermometer (it will continue to cook and the temperature will keep rising as it rests). When the pork chops are done, they will feel just firm to the touch, the juices will run slightly pink, and the meat will look rosy in the center. Place on a platter, cover with aluminum foil, and let rest 10 minutes.
Once the pork chops have rested, serve hot with reserved lemon wedges. Enjoy!
TO STORE. Refrigerate leftover pork chops in an airtight storage container for up to 3 days.
TO REHEAT. Gently rewarm pork chops in the air fryer or oven at 350 degrees F, in the microwave, or in a skillet on the stove.
TO FREEZE. Freeze leftover pork chops in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.