Lemon Basil Grilled Pork Chops – Lemon, garlic and basil-infused pork chops – perfect for summer grilling!
Raise your hand if you’re giving your grill a workout already this summer! I am! I am! Correction. My husband is! My husband is! Our old grill, I knew how to operate. We got a new one about two years ago and I’ve never touched it. Sad face. That means, in the summer, Josh does most of the cooking. Happy face.
I’ve mentioned it before on the blog but he likes to call himself the “Grill Master.” Now, while I still roll my eyes whenever I hear that, I will admit that he has gotten this grilling thing down to a science. One of his favorite meats to grill are thick cut pork chops. He sears them on the outside, sealing in the juices.
When you cut into them, they are the most tender and juicy chops you’ve ever tasted. I used fresh herbs, lemon juice and garlic to season these Lemon Basil Grilled Pork Chops. They turned out DIVINE and gave a fresh summer twist to the meat.
Cooking and grilling with fresh herbs in the summer is something I look forward to all winter long! During the winter I use a lot of dried herbs and seasonings and it’s just not the same. This basil is from my little herb garden on the deck. I’m absolutely in love with it.
What I actually put together for the chops was a wet rub. I’m a garlic lover as you can see here in the bowl. Garlic is definitely one of the stars in this dish. I used minced. If you have time to use fresh and crush or mince your own, more power to you.
I had about 35-40 minutes to prepare dinner, which is typical for week nights, so I need simple, fast and delicious recipes. That’s why you’re here, too, right?
The most difficult part of the entire preparation was finding enough patience to allow the wet rub to infuse the chops. I let the rub set on the chops for about 20 minutes before Josh threw them on the grill.
And let me tell you, that 20 minutes was well worth it! These chops were seasoned perfectly. I tasted the basil, the lemon and the garlic in each and every bite. YUM! Kudos to the “Grill Master.” He’s done it once again!
Lemon Basil Grilled Pork Chops
Lemon, garlic and basil-infused pork chops – perfect for summer grilling!
- Yield: 4 1x
- 4 thick-cut, boneless pork loin chops
- 2 tablespoons olive oil
- 1 cup fresh basil leaves, minced
- 3 tablespoons minced garlic
- 3 tablespoons lemon juice
- 1 teaspoon sea salt
- 3/4 teaspoon pepper
- Add olive oil, basil, garlic, lemon juice, salt and pepper to a bowl and mix well.
- Spread both sides of the pork chops with the mixture and let the chops set for about 20 minutes.
- Grill chops over direct heat for about 5-6 minutes per side or until the internal temperature reaches at least 145 degrees.
- Let rest for 5 minutes before serving.
Oh! I have some Pork chops I was trying to figure out how to cook tonight… I think I know how now! Thanks SO much for Linking up at My Favorite Things Saturday!
If you decided to try the recipe, I hope you enjoyed, Steph! Thanks for stopping by!
Ronald Oliver says
What is sum good side dishes for this recipe?
I serve these pork chops with broccoli, asparagus, corn on the cob, etc. There are so many great veggie options to pair it with. Rice, baby red potatoes or a pasta dish would be great, too!
These look great! I have a hard time finding good pork chop recipes, thanks for sharing! 🙂
Absolutely, Jen! I have quite a few pork chop recipes on my site. You should check them out!
Oooh, these look absolutely delicious!
Thanks, Barbara! My family really enjoyed them!
These sound so good! I think that’s what we will have for dinner. Thanks for the idea, LoL! Stopping by from Creative Spark Link Party.
They are delicious, Emily! Hope you try them!
It’s hard to beat a grilled pork chop and these look wonderful! Thanks for linking up with What’s Cookin’ Wednesday!
Laura (Lauras Little House Tips) says
What a great recipe. I too am a garlic and basil lover. Thank you for linking up to The My Favorite Things Link Party. We are thrilled to have you.
I usually don’t like pork chops too much because they are so bland, but these look perfect! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Erin@Upcycled Ugly says
We just made these and they were GREAT! Thanks so much for the easy, delicious recipe!
Made this tonight and WOW! The pork loin chops were so moist and flavorful! The hubs loved it too! Thanks for a great recipie!
You are so welcome, Kim! And so glad you enjoyed it!
This looks wonderful and I’m making them tonight! Quick question- is the cup of basil leaves measured before mincing them?
After mincing, Laura. Even if it’s not exactly right, it will still taste great give or take a couple basil leaves! Enjoy!
I just made these and I have to say, we loved them!! My husband raved 🙂 Thank you for sharing! The only problem I had and always tend to have, is tough chops! What am I doing wrong?
Amber, if you made them on the grill, the secret is to “sear” them on the outside, sealing in the juices and then turn the burners down a bit and let them cook slowly. Using thicker cuts of chops also works much better and believe it or not, it’s okay if the chops are a “little” pink when you take them off the grill.
OMG! just made these tonight and it tasted like a steak from an expensive restaurant! Thank-you so much for sharing. I usually hate pork chops but I loved these! The basil does not come thru as strong as you would expect, just juicy lemon and the garlic bits get all roasted and crunchy..,YUM
Jenna, I’m so glad you enjoyed the pork chops. The basil definitely is subtle and the lemon just gives them a wonderful flavor!
I just took pork chops out of the freezer before work today. I am going to make these tonight. I am a bone-in pork chop person though so may have to adjust cooking time a little. Can’t wait to try them. PS: I love your pictures! 🙂
Thanks so much, Laura and I can’t wait for you to try the pork chops! Can’t wait to hear how the bone-in chops turn out!
Phenomemal! Made these pork chops tonight in my cast iron skillet (due to weather!) and they were so flavorful. My husband can’t wait to try them on the grill and neither can I. Thanks for sharing such a delicious recipe!
I’m glad you enjoyed them, Debbie! I bet they tasted incredible in your cast iron skillet. I can’t wait until you and your husband put them on the grill!
I bet these have a light and fresh taste! Thanks for sharing!
This was very tasty! I used some lemon basil that I had in my garden. The timing was just perfect on the grill too! Very moist and juicy! Served with veggies and a crisp white wine=perfect summer dinner! Thanks!!
Lynne, your dinner sounds so perfect! I’m so glad you enjoyed the recipe!
We made these tonight and they are SO GOOD! I had to use a combo of fresh lemon and lime as that is what I had. I also had to use half fresh and half dried basil. I let them sit in the mixture for a couple of hours as well… even the kids liked them.
I’m so happy to hear that, Kim. This recipe is one of our family favorites, too!
Mario @ MC2 Creative Living says
These pork chop looks absolutely yummy! A must try for sure!
I hope you try them. They really are delicious!
lilia garcia says
Do ypu think these will work on a george forman? I guess searing would be a problem.
Yes, I’m not sure a George Foreman will be able to get hot enough for a proper sear!
Hi, if I’m not able to grill them and need to cook them in a pan on the stove how long do you think they need to cook for and what temp? Med or med-high? These sound so yummy and I want to try them, but have never cooked pork chops so just want to make sure I do it right! Thanks 🙂
If you’re not grilling the chops you could always try broiling them on top of a broiler pan in the oven. I’m not quite sure they would turn out the same in a pan on the stove.
This looks so yummy!! The calories information, is that per serving?
The calorie information is off, Rachelle. I just switched over to a different recipe plug-in and some of the information did not transfer correctly. Until I can get things in order, I don’t have exact numbers to share with you, but I can tell you that the number that’s there is way too high!
Emily @ mommysnotperfect.com says
These look delicious and so light! Pinning for sure!
Made exactly as written and these chops were delicious as well as quick! Definitely a keeper.
I’m so glad you enjoyed them, Tiffany!
Hi! I just made this last nite and it was really good!?? Thanks for the recipe.
I’m so glad you enjoyed it, Sandee!
WOW! This is now my new fav way to make pork chops. I love them and am always looking for a new way to prepare them. I just knew by the ingredients I was going to love these and boy was I right. Can’t wait to try other recipes on your blog. Thank you so much!!!!!! Don’t and wouldn’t change a thing!
So glad you enjoyed it!!
Leaving the pork in the marinade too long and with too much lemon juice will lead to tough chops.
I grill the same pork chops from our farmers market every time, and they are always tender, but this time, I let them marinate for 30 minutes (a little over what was in the recipe). This made them really tough.
After doing some research (http://www.finecooking.com/articles/marinades-flavor-tenderize.aspx), I learned that acidic marinades can cause toughness. You can either reduce the time of marination or reduce the amount of lemon juice.
In fact, it might be better to remove the lemon juice from the marinade and use the other ingredients. After removing from the grill, you can douse the pork chops with lemon juice. Adding the acid at the end will still add the flavor while bringing out the flavor of the pork. I learned this from a class with chef Tim Love. This tip also works for any other grilled meats.
Marybel castillo says
Sooo easy to make! But I used the oven
Jessica carroll says
I made these last night and they were very good, not too much of any flavor just a nice yumminess. The fresh basil was a great addition and something ild never though to do on chops, Thanks for a new weekday staple 🙂
Glad you enjoyed them, Jessica!
Gerri McCarthy says
Made the lemon basil pink chops, they were wonderful.
I’m so glad you enjoyed them!
Hi Sara! This is my first time to your page and Wow! These pork chops were amazing…I am new to Paleo and 12weeks in just finding my groove. Love adding new recipes and really enjoyed this. Thank you for sharing!
So glad you enjoyed the recipe, Dawn! Welcome to our little community. I hope you choose to subscribe to the newsletter and stick around! 🙂
GREAT recipe. Love them so much we made a change on the second go round. Cilantro Lime. Yes! Works wonderfully.
What a tasty twist! I love it!
My family loved this recipe! I was apprehensive about the lemon, but the flavor was very mild. The chops were juicy and my kids were fighting over the leftovers. Will definetely make again.
So glad you enjoyed the pork chops, Betsy!
I am preparing them right now. Drooling just waiting for them to marinate. 15.minutes.and they will be on the grill. Thank you so much for the delicious recipe. I used my basil that I grew and I even used fresh lemon juice from fresh lemons. So excited!!
I love using fresh ingredients in the summer, too! You have me hungry! Hope you enjoyed them!
Love this recipe… so easy. I’ve been using this all summer and just made them again tonight with grilled apples and baked delicata squash.
I love that you’re making the recipe your own. So glad you enjoy these, Paulette!
Using this recipe was spot on! I followed your directions (even the 20 minute marinade time) and the pork chops were probably the best I’ve ever done! Maybe ever tasted! Thank you for sharing!
Isn’t the 20 minute marinade time pretty incredible? I’m so glad you enjoyed them!
Linda Monteith says
Is that 1 cup basil before or after chopping, seems like a lot of basil?
Before. If you want to cut down on the basil a little, feel free but it will make the marinade more fragrant overall.
Yum! Made these for dinner and will make them again. Good easy recipe to have in your arsenal for a quick grill out. I thought the marinade would be more fragrant and was worried it wouldn’t be flavorful but it was. I did let mine marinate a couple of hours just because I had the time and figured it could only make it better, but otherwise followed the recipe to the letter. Thanks for the new weeknight meal!
Glad you enjoyed them, Caitlin! Thanks for your comment!
The pork chop came out simply delicious. Even my son who dosen’t like pork loved them. I will be using this recipe a lot Thanks
I usually buy rib chops for the flavor! This recipe made ordinary chops magical! Cooked on a charcoal grill!
Will try next time butterflying a pork tenderlon and using the same recipe!
Thank you for sharing.
So glad you enjoyed it, Chris!
I thought I had reviewed this a long time ago, but I don’t see it. So… we had raised our first-ever pigs – Berkshires, which are supposed to be the kobe steak in the pig world. Really wanted to taste the difference in the meat, and found your recipe. They were great! The marinade was not overpowering, allowing us to really taste the difference. Thanks so much.
Thanks so much for sharing, Charlene. I’m glad you enjoyed the recipe!
Woooow…..I think I will look for these and try your recipe this weekend. Thank you for sharing!
Dang Thai from Embeya!
gonna try your recipe this dinner, thanks for sharing!
These pork chops are amazing! So flavorful and tender. My family and I love them. Thank you for a great recipe.
I’m so glad you enjoyed them!
Kitty H. says
These look amazing? Can I prep and marinate overnight?
Yes, absolutely! Hope you enjoy them!
Great idea! Didn’t all all that much fresh basil left in my garden, so added some dry, fresh thyme and a couple finely chopped rosemary leaves, along with some fresh parsley. Served with an arugula salad with lemon vinaigrette and shaved Parmesan. Delicious!
Wish I could add the pic I took!
I will be making these tomorrow night in my air fryer grill for approx 7 minutes per side at 450 degrees F, because 107 is a bit too hot to barbeque outside. I will switch the basil to Italian Seasoning cause I am not a fan of basil. Thanks for posting this recipe.