These grilled center cut rosemary pork chops are real simple to prepare. There’s only a few ingredients in the pork chop marinade, but the flavors pack a real punch!
The balsamic glaze is completely optional.
There’s only two ingredients in the glaze, but the pork chop marinade is so good that you really don’t even need it! Anyway, the option is there.
Right below are process shots for how to grill these Italian style pork chops. If you’re an experienced cook and don’t need that info just head on down to the recipe card.
Ingredients
Pork Chop Marinade/Seasonings
- ½ cup red wine vinegar
- ¼ cup olive oil
- 1 tsp Dijon mustard
- 2 Tbsp chopped fresh rosemary
- ½ tsp garlic powder
- 1 ½ tsp kosher salt
- ½ tsp black pepper
Balsamic Glaze
- 1 ½ cups balsamic vinegar
- 3 Tbsp sugar
Type Of Pork
Buy high quality center cut bone-in pork chops. Either rib or loin are great for grilling. Bone-in pork chops are always juicier than boneless.
If you can find heritage pork, by all means go for it. Heritage pork is juicer and more tender than factory pork.
Can this recipe be made with boneless pork chops?
Yes. Be mindful that they won’t be as juicy as a bone-in chop. Internal temp is more important as they will dry out very fast if overcooked. Bone-in are a little bit more forgiving in that respect. Avoid overcooking the chops by aiming for an internal temp of 140-145f.
Using an Instant read digital thermometer is handy when grilling pork or any meat for that matter (just know the target temp and check by inserting the thermometer into the meat).
We use instant read thermometer’s often in recipes like this Italian Dressing Marinated Chicken Thighs Recipe or this Blackened Chicken Sandwich With Blistered Shishitos.
Balsamic Glaze
If you want the pork chop glaze, the time to make it is before grilling the chops, as it takes about 20-30 minutes to reduce and thicken.
To make the glaze simply bring 1 ½ cups of balsamic and 3 Tbsp of sugar to a boil stirring constantly until the sugar dissolves. Turn heat to low, stir occasionally, and let the glaze thicken until it coats the back of a spoon completely. Turn the heat off and reserve the glaze for drizzling on the grilled pork chops.
How To Make Grilled Rosemary Pork Chops
- Start off by chopping 2 Tbsp of fresh rosemary leaves. Make the pork chop marinade by whisking 2 Tbsp chopped rosemary, 1 tsp Dijon mustard, ½ tsp garlic powder, 1 ½ tsp kosher salt, ½ tsp black pepper, ½ cup red wine vinegar and a ¼ cup of olive oil.
- Marinate the pork chops by either placing them in the whisking bowl or in a large Ziploc bag like shown above – if using a bag place it in another bowl just in case it tears. Refrigerate and marinate for a minimum of 2 hours (up to 12) and turn them every so often so that the pork is evenly marinated.
- Remove the chops from the fridge for 30 minutes prior to grilling. Before setting up the grill make sure to pat the chops dry with paper towels to get a better sear. Turn gas grill to medium-high and oil grates. Let the grill get hot (approximately 5 minutes), then begin searing the chops. Avoid overcrowding them.
- Cook the chops for about 4 minutes per side until an internal temperature of 140-145f is achieved. When done, remove chops and lightly tent (don’t wrap tight) with foil so that they rest and retain their juices.
Garnish the rosemary pork chops and serve with or without the balsamic glaze.
What To Serve With Italian Pork Chops
- Grilled Fennel Salad With Shaved Parmesan
- Radicchio Salad With Pignoli And Orange Juice Vinaigrette
- Potato Green Beans And Tomato Salad
- Sicilian Style Cauliflower Salad
Top Tips
- How long to grill pork chops – Chop thickness and grill temp will vary but aim for about 4 minutes per side for a medium-rare pork chop. Medium-rare is 145f.
- Grilling properly – Wipe the marinade off the chop with paper towels so that it sears right away when it hits the hot grill grates.
- Let the chops rest – After finishing the grilling process, resist the urge to cut into the pork chop right away, releasing the juices. Lightly tent the chops with foil for 5 minutes and let the juices of the pork evenly distribute into the meat.
Try These Other Great Pork Recipes
- Pork Chops With Vinegar Peppers
- Porchetta Roast
- Maiale Al Latte
- Pan Seared Pork Chops With Apples And Cinnamon
If you’ve enjoyed this Grilled Rosemary Pork Chops Recipe or any recipe on this blog please let us know in the comments! We would love to hear how you did and it’s nice to show others as well. Thanks! FOLLOW US on Instagram, Pinterest, and Facebook.
Ingredients
- 4 large bone in center cut rib or loin pork chops
For the marinade
- ½ cup red wine vinegar
- ¼ cup olive oil
- 2 Tbsp rosemary
- 1 ½ tsp kosher salt
- ½ tsp garlic powder
- 1 tsp Dijon mustard
- ½ tsp black pepper
For the glaze
- 1 ½ cup balsamic vinegar
- 3 Tbsp sugar
Instructions
For the glaze
- Bring 1 ½ cups of balsamic vinegar and 3 Tbsp sugar to a boil, stirring constantly until sugar dissolves.
- Turn heat to low and cook the glaze stirring occasionally until the glaze sticks to the back of a spoon (about 20-30 minutes) When finished set aside and move on to grilling the pork chops.
Pork chop marinade and grilling instructions
- Chop 2 Tbsp of fresh rosemary leaves. To make the marinade, whisk together 2 Tbsp rosemary, 1 tsp Dijon mustard, 11/2 tsp kosher salt, ½ tsp black pepper, ½ tsp garlic powder, ½ cup red wine vinegar and ½ cup olive oil.
- Marinate the pork chops for minimum 2 hours (up to 12) in the refrigerator.
- Remove the chops from the fridge 30 minutes prior to grilling. Heat a gas grill to medium high heat and lightly oil grates. Pat the chops dry with a paper towel.
- Sear the pork chops for approximately 4 minutes per side until the chops achieve an internal temperature of 145f.
- Lightly tent the chops with foil and let rest for 5 minutes. Drizzle the balsamic glaze on top if desired. Enjoy!
Notes
- Pork type - Thick cut bone in rib or loin pork chops are recommended.
- Marinade time - Marinate the chops for a minimum of 2 hours (up to 12).
- Grill - The recipe was made with a gas grill and grilled over direct heat. All grills are different. For a precisely cooked pork chop, use an instant read digital thermometer and cook to an internal temp of 145f for medium-rare.
- Getting a good sear - Pat dry the chops with paper towels prior to grilling. The chops will sear more quickly when dry.
- Finishing - Tent chops with foil to seal in the juices and either enjoy the chops as is or use the optional balsamic glaze.
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