Herb-Kissed Grilled Pork Chops
This recipe uses a classic fresh herb combination of basil, thyme, and rosemary. Adjust their quantities and substitute whatever flavors you enjoy and have on hand. Chop extra herbs and mix into softened butter for a great flavor enhancer on all sorts of meats and veggies. When grilling pork chops, use a medium direct heat so that the inside of the pork chop cooks evenly with the outside resulting in a perfectly cooked tender, juicy pork chop.
- 1-1/2 T. kosher salt
- 1 sprig fresh basil 5-6 large fresh basil leaves, sliced
- 2-3 sprigs fresh rosemary leaves stripped from stems and chopped
- 2-1/2 T. fresh thyme leaves chopped
- 3 medium cloves garlic roughly chopped
- 1 T. carbon salt
- Black Pepper coarsely ground, to taste
- 4 bone-in pork chops approximately 1” thick
- Combine kosher salt, basil, rosemary, thyme, garlic, carbon salt, and pepper in a small bowl. Rub mixture over all pork chops until thoroughly covered on all sides.
- Clean grill grates prior to starting. Lightly oil grates. Preheat grill to medium heat. Once grill is heated, add pork chops and cook covered, over direct heat for 6 – 8 minutes, turning once. Temperature should be 145˚F at thickest portion. If your pork chops are thicker or thinner than 1”, adjust cook time accordingly.
- Remove pork chops from heat, cover and let rest for 3 - 5 minutes before serving.
- These pork chops are great served with freshly grilled summer veggies and a side salad.
Tip: Pork chops should be cooked to an internal temperature of 145˚F at the thickest point. An instant read meat thermometer is perfect to verify this. At this temperature, your pork chop may be slightly pink, but your juices should run clear.
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