- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 395 kcal
Quick summary
“Noble pork cut seasoned with aromatic marinade of olive oil, fresh lemon juice, garlic, rosemary, and parsley. Seared on a very hot grill until reaching an internal temperature of 70°C, the chops retain internal moisture with an appetizing golden crust and striking flavor.”
What you need to know
- The thirty-minute marinade in the refrigerator perfumes the external fat and softens the pork meat fibers.
- The strong preheating of the grill creates golden marks of quick caramelization without dehydrating the center.
- The five-minute rest post-grill redistributes the internal juices and preserves the tender texture of the chop.
Ingredients
Main
- 4 pork chops (about 200g each)
- 2 tablespoons olive oil
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon of chopped parsley
- Salt and black pepper to taste
Instructions
Principal
- Start by marinating the chops with olive oil, lime juice, garlic, rosemary, parsley, salt, and black pepper. Leave in the refrigerator for at least 30 minutes.
- Preheat the grill to high temperature. For best results, the grill must be very hot.
- Remove the chops from the marinade and let the excess drain.
- Place the chops on the hot grill and cook for about 5 to 7 minutes on each side so they are well browned and cooked through.
- If necessary, use a meat thermometer to ensure the internal temperature reaches 70°C.
- Remove the chops from the grill and let them rest for 5 minutes before serving.
- Serve with side dishes of your preference, such as rice or salad.
- Decorate with fresh parsley sprigs for a special touch.
Chef's tips
- Drain the liquid marinade before placing the meat on the grill to avoid excessive smoke or flare-ups.
- Avoid piercing the meat with a fork during turning; use culinary tongs to retain the internal juices.
- Checking with a cooking thermometer in the center of the cut ensures it reaches 70°C without drying out the meat.
Variations
- Chop with Honey and Lemon: brush a mixture of lemon juice and honey in the final two minutes of grilling.
- Chop with Garlic Butter: position a knob of flavored butter over the still-hot meat.
- Roast Chop: brown in the cast iron skillet and finish cooking in the oven at 200°C for eight minutes.
Substitutions
- Bone-in chops can be replaced by pork chops, lamb chops, or sliced pork loin.
- Fresh rosemary can be swapped for lemon thyme, chopped fresh sage, or marjoram.
- Olive oil can be replaced by sunflower oil or melted butter brushed on the grill.
How to store
Keep the grilled chops in a tightly closed container in the refrigerator for up to three days. To reheat, place them in a skillet with a spoonful of butter over low heat for four minutes with a lid to preserve the tenderness of the meat.
Can it be frozen?
Freeze the raw chops dipped in the herb marinade in a vacuum bag for up to ninety days to absorb flavor when defrosting. Thaw in the refrigerator for twenty-four hours before grilling on a hot grill or griddle.
What to serve with
Pair with rustic potato puree with cheese, grilled vegetables with olive oil, crispy corn farofa, and fresh green salad.
Frequently asked questions
Why let the meat rest for five minutes after grilling?
Resting allows the fibers to relax and the internal liquids to redistribute, preventing the juice from running out on the first bite.
Can I prepare the chop in a conventional skillet?
Yes, use a well-heated iron skillet with a drizzle of olive oil over medium-high heat, maintaining the same cooking time on each side.
Can lemon in the marinade harden the pork chop?
Acidic marinades for up to thirty or forty minutes tenderize the meat; if it goes over two hours, the meat may start to dry out.
How to know if the pork is cooked without drying out?
Use a kitchen thermometer inserted into the middle of the meat until it marks 70°C; the cut will be roasted, safe, and juicy.
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