Grilled Pork Chops Recipe

Prepare pork chops

Pat the pork chops dry with paper towels. Trim any large pockets of fat but leave a thin fat cap for flavor.

Make marinade

In a medium bowl, whisk together olive oil, soy sauce, lemon juice, Dijon mustard, minced garlic, chopped rosemary, brown sugar, smoked paprika, red pepper flakes (if using), kosher salt, and black pepper until combined.

Marinate

Place pork chops in a shallow dish or resealable bag. Pour the marinade over the chops, turning to coat both sides. Refrigerate and marinate for at least 30 minutes and up to 4 hours. Remove from refrigerator 20 minutes before grilling to come toward room temperature.

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 400-450°F / 200-230°C). Oil the grill grates with a paper towel dipped in oil or use a high-smoke-point spray.

Sear pork chops

Remove pork chops from the marinade and let excess drip off. Place chops on the hot grill and sear 3-4 minutes without moving to develop grill marks.

Finish cooking

Flip the chops and move to a slightly cooler part of the grill (or reduce heat to medium). Continue grilling until internal temperature reaches 140°F (60°C) for slightly pink center or 145°F (63°C) for fully done, about 3-6 more minutes depending on thickness. Use an instant-read thermometer inserted into the thickest part without touching bone.

Rest and baste

Transfer chops to a warm platter. Immediately top each chop with 1/2 tablespoon unsalted butter so it melts over the meat. Tent loosely with foil and let rest for 5-7 minutes (carryover will raise temperature ~5°F).

Serve

Sprinkle chopped parsley over the rested chops and serve with lemon wedges to squeeze over just before eating.