There’s something magical about a perfectly grilled pork chop—the way it comes off the grill with beautiful char marks, the juicy, tender interior that practically melts in your mouth, and the savory flavor that’s enhanced by a simple but irresistible garlic herb butter.
This recipe delivers all of that and more. The secret is a quick brine that guarantees juicy, flavorful chops every time, and a simple seasoning that lets the pork shine. The finishing touch is a pat of garlic herb butter that melts into the hot chop, creating a rich, aromatic sauce that takes this dish from great to unforgettable.
Whether you’re firing up the grill for a weeknight dinner or entertaining guests, these grilled pork chops are guaranteed to impress.
Make the Garlic Herb Butter
In a small bowl, combine the softened butter, minced garlic, parsley, chives, rosemary, lemon zest, salt, and pepper. Mix until well combined. Spoon the butter onto a piece of plastic wrap and roll into a log about 1 inch in diameter. Twist the ends to seal. Refrigerate for at least 1 hour until firm. (Can be made up to 3 days ahead.)
Brine the Pork Chops (Optional)
In a large bowl or resealable bag, combine the water, kosher salt, and brown sugar. Stir until dissolved. Add the pork chops and refrigerate for 30 minutes to 2 hours.
Remove the chops from the brine, rinse briefly, and pat completely dry with paper towels. (If skipping the brine, season the chops generously with salt and let sit at room temperature for 20 minutes.)
Season the Pork Chops
Pat the pork chops completely dry with paper towels. Drizzle with olive oil and rub to coat. In a small bowl, combine the salt, pepper, garlic powder, and smoked paprika (if using). Season both sides of each chop generously with the spice mixture.
Preheat the Grill
Preheat a gas or charcoal grill to medium-high heat (about 400°F to 450°F / 200°C to 230°C). Clean and oil the grates to prevent sticking.
Grill the Pork Chops
Place the pork chops on the grill. Cook for 4 to 6 minutes per side, depending on thickness, until the chops have beautiful grill marks and the internal temperature reaches 140°F to 145°F (60°C to 63°C).
For 1-inch chops, about 4 to 5 minutes per side; for 1½-inch chops, 6 to 7 minutes per side. Avoid flipping too often—let the chops develop a good sear before turning.
Rest the Pork Chops
Remove the chops from the grill and transfer to a cutting board. Let them rest for 5 to 10 minutes. This allows the juices to redistribute throughout the meat. Do not skip this step.
Top with Herb Butter and Serve
Place a pat of the garlic herb butter on each hot pork chop. The residual heat will melt the butter, creating a rich, aromatic sauce. Garnish with fresh herbs and grilled lemon halves. Serve immediately.
These Grilled Pork Chops with Garlic Herb Butter are a simple, elegant way to elevate a classic—juicy, flavorful, and sure to become a summer favorite.
