Equipment
* optional
Ingredients
Pork
- 4 bone-in pork chops
Marinade
- 60 ml extra virgin olive oil
- 30 ml lemon juice, freshly squeezed
- 4 garlic, minced
- 6 g smoked paprika
- 4 g fresh thyme, leaves picked and lightly chopped
- 10 g kosher salt
- 3 g black pepper, freshly cracked
- 5 g lemon zest, finely grated
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 631 kcal
- Protein
- 50 g
- Carbohydrates
- 3 g
- Fat
- 46 g
- Fiber
- 1 g
- Sugar
- 0 g
- Sodium
- 1145 mg
- Saturated Fat
- 13 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 23 g
- Polyunsaturated Fat
- 7 g
- Cholesterol
- 158 mg
- Potassium
- 792 mg
- Calcium
- 107 mg
- Iron
- 2.4 mg
- Magnesium
- 49 mg
- Phosphorus
- 530 mg
- Zinc
- 6.5 mg
- Vitamin A
- 55 mcg
- Vitamin C
- 7 mg
- Vitamin D
- 1.8 mcg
- Vitamin E
- 3.1 mg
- Vitamin K
- 12 mcg
- Vitamin B6
- 1.2 mg
- Vitamin B12
- 1.4 mcg
- Thiamin
- 1.26 mg
- Riboflavin
- 0.80 mg
- Niacin
- 17.0 mg
- Folate
- 3 mcg
- Water
- 180 g
Sources: USDA FoodData Central
Method
In a mixing bowl, combine the olive oil, freshly squeezed lemon juice, lemon zest, minced garlic, smoked paprika, thyme leaves, kosher salt, and black pepper. Stir until the salt is completely dissolved and the aromatics are evenly distributed.
Place the bone-in pork chops in a resealable plastic bag or a shallow ceramic dish. Pour the marinade over the pork, ensuring each chop is well-coated. Seal the bag or cover the dish, and refrigerate for 1 hour and 30 minutes.
Remove the pork chops from the refrigerator 30 minutes before grilling. Keep them in the marinade, but allow them to come closer to room temperature. This takes the chill off the meat, ensuring more even cooking.
Preheat the outdoor grill or cast iron grill pan to medium-high heat, targeting a surface temperature of around 230°C/450°F. Clean the grates thoroughly with a grill brush and lightly oil them.
Using tongs, remove the pork chops from the marinade, letting any excess liquid drip off, and gently pat the surfaces with a paper towel. Place the chops on the hot grill and cook for 4 to 5 minutes per side. Discard the remaining raw marinade.
Check the internal temperature by inserting an instant-read meat thermometer into the thickest part of the chop, being careful not to touch the bone. The pork is done when it registers exactly 63°C/145°F.
Transfer the grilled pork chops to a clean plate or cutting board. Tent loosely with aluminum foil and let them rest undisturbed for 5 minutes before serving. This allows the muscle fibers to relax and redistribute their flavorful juices.
Chef's Notes
- Pork is notoriously easy to overcook due to modern lean breeding practices. Embracing a blush of pink in the center at 63°C/145°F is not only perfectly safe according to current food safety guidelines, but it is entirely crucial for a juicy eating experience.
- The inclusion of fresh lemon juice acts as a mild tenderizer and flavor enhancer. However, leaving the meat in highly acidic marinades for more than 12 hours can cause the proteins on the surface to denature and become unpleasantly mushy. Stick to the 1 to 4 hour window for optimal texture.
- Bone-in cuts insulate the meat directly adjacent to the bone, meaning it cooks slightly slower than the rest of the chop. Always temp the meat in the exact center, well away from the bone, to get a truly accurate reading of the overall doneness.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 2 months — Freeze wrapped tightly in foil and placed in a heavy-duty freezer bag.
Reheating: Reheat gently in an oven at 150°C/300°F with a splash of water or broth, tightly covered with foil to prevent drying out.
Troubleshooting
Dry, tough pork chops
Cause: Overcooking past the recommended internal temperature of 63°C/145°F, or skipping the resting phase.
Fix: Cannot be fixed, but the dryness can be masked by slicing the meat thinly and serving with a pan sauce, gravy, or salsa verde.
Prevention: Always use an instant-read meat thermometer and pull the chops off the grill exactly at or slightly before 63°C/145°F, as carryover cooking will raise the temperature during resting.
Bitter crust or burnt garlic flavor
Cause: Grill heat was too high, or chops had excessive minced garlic stuck to the outside.
Fix: Scrape off the heavily charred bits with a knife before serving.
Prevention: Wipe off excess large pieces of garlic or herbs before placing on the grill, and ensure the grill is at a controlled medium-high heat rather than having uncontrolled rolling flare-ups.
Cultural Context
The practice of marinating and grilling pork over open flames traces back through various global barbecue traditions, finding a distinct home in American backyard cookouts. Utilizing bone-in chops maximizes flavor retention, as the bone marrow and connective tissue enrich the meat during the high-heat cooking process. The vibrant pairing of Mediterranean-leaning aromatics like lemon, olive oil, and garlic beautifully bridges rustic European flavor profiles with classic open-fire grilling techniques.
