Herby Grilled Pork Chops

Herby Grilled Pork Chops

Yield 4 chops

Bone-in pork chops are one of our favorite cuts to grill: juicy, tender, and ready to take on a lot of diverse flavors. This flavorful preparation highlights one of the best parts of summer: Fresh herbs! Got a home garden? Feel free to use whatever combo of herbs you're growing. Pair them with grilled potatoes for a complete BBQ dinner that you'll want to make again and again.


  • 4 bone-in pork chops
  • ½ cup olive oil
  • 2 cloves garlic, minced
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon honey
  • Zest and juice of one lemon, divided
  • 2 Tablespoons fresh basil, minced
  • 2 Tablespoons fresh chives, minced
  • 1 Tablespoon fresh thyme leaves, minced
  • 1 teaspoon salt
  • ½ teaspoon freshly cracked black pepper


In a small bowl, combine olive oil, garlic, mustard, honey, lemon zest, herbs, salt, and pepper. Mix well. Place the pork chops on a large plate and pour half of the marinade over them. Toss to coat evenly. Refrigerate for at least 1 hour or up to 12 hours. Reserve the remaining marinade.

Preheat the grill to high heat. Remove the pork chops from the marinade, brush off any excess, and discard the used marinade. Grill the pork chops with the lid closed for about 5 minutes on each side, or until the internal temperature reaches 145°F. Let them rest for 5 minutes before serving. Add lemon juice to the reserved marinade and spoon it over the grilled chops before serving.