The Best Grilled Pork Chops with Italian Herbs & Spices
The Best Grilled Pork Chops
These are by far the best grilled pork chops. I swear, I'm not exaggerating. All of my friends ask for them. And all my friends are upset when they miss them. Every thick, succulent, juicy bite of meat is an Italian, herb-inspired, savory sensation. Pick an Italian spice, any Italian spice, and it will probably be on there. Each blending perfectly with one another to make the best pork chop.
So good!
These are made fairly often in my house, because, well, they are amazing. But also, because they are super simple to make. I make them in bulk and either cook them all at once or vacuum seal them after they are seasoned so that I can have an easy meal ready to go any time. Okay, actually I used to vacuum seal them. I recently added the addition of garlic powder, and somehow, they got even better. Now, I normally cook up all nine pork chops at once and devour them for lunch and dinner until they are gone.
So, they are the perfect meal prep...
If you can control yourself and not eat not all the pork chops at once, that is. Once I dig all the spices out of the cabinet, it normally takes me about 5 minutes to season them, and 20-25 minutes to grill them. Easy cleanup. Quick Recipe. High Protein. What more could you ask for in the best grilled pork chop?
Prep Time: 5 mins
Cook Time: 25 mins
Additional Time: 0 minutes
Total Time: 30 mins
Ingredients
Meat
9 boneless top loin, pork chops
Side 1 (measurements cover all 9 pork chops together)
Liberal Amounts of Lawry's Seasoning Salt (Approximately 1 TBSP + 1/2 tsp; 14 grams)
Ground black pepper, to taste
Rosemary, Dried (Approximately 1 TBSP; 3 grams)
Garlic Powder (Approximately 2 tsp; 6 grams)
Oregano, Dried (Approximately 1 tsp; just a few shakes over each chop)
Thyme, Dried (Approximately 1 tsp; just a few shakes over each chop)
Marjoram, Dried (Approximately 1 tsp; just a few shakes over each chop)
Basil, Dried (Approximately 1 TBSP; 3 grams)
Parsley, Dried (Approximately 1 tsp; just a few shakes over each chop)
Side 2 (measurements cover all 9 pork chops together)
Liberal Amounts of Lawry's Seasoning Salt (About 1/2 of side 1; 8 grams)
Ground black pepper, to taste
Thyme, Dried (Liberal amount; Approximately 2 TBSP + 1 tsp; 7 grams)
Marjoram, Dried (Liberal amount; Approximately 1 TBSP; 3 grams)
Sage, Rubbed/Dried/Ground (Liberal Amount, Approximately 2 TBSP; 3 grams)
Parsley, Dried (Just a couple of shakes)
Basil, Dried (Optional, just a couple of shakes)
Garlic Powder (Optional, just a couple of shakes)
Instructions
Lay all pork chops next to each other on counter or cutting board.
Cut off fat and throw out.
Rub olive oil over one side of each chop.
Shake Side 1 ingredients onto pork chop.
Turn pork chop over.
Rub olive oil pork chop.
Shake side 2 ingredients onto pork chop.
Using all of the extra spices that fell onto counter/cutting board, dip/cover all of the remaining sides and edges of each pork chop into spices, so that it is entirely covered.
Grill until internal safe temperature is reached of 145 degrees, then let rest for at least 5 minutes, covered, before eating or cutting into. Meat should be white in center when cooking is complete.
Notes
You want to get thick, boneless pork chops for this meal
Measurements are approximate. I did my best to measure out shakes, but some didn't even register on the scale. The total amount used is by shaking these spices over all 9 chops at once. This is not per chop.
Nutrition is for the pork chop only as the olive oil and spices add a negligible amount of calories.
