These grilled center-cut rosemary pork chops are so easy to prepare! There are only a few ingredients in the pork chop marinade, but the flavors pack a real punch!
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These balsamic glazed grilled pork chops are perfect for warm nights when you want to grill something simple outside.
Serve them alongside some grilled vegetables, roasted potatoes, or a simple green salad and you’re set!
How to make the Balsamic Glaze (optional)
- Before grilling the chops, make the glaze. In a saucepan, bring 1 1/2 cups of balsamic vinegar and 3 tablespoons of sugar to a boil, stirring constantly until the sugar dissolves completely.
- Turn the heat down to low, stirring occasionally, and let the glaze thicken until it coats the back of a spoon, about 20-30 minutes. Then remove from the heat and save to drizzle on the grilled pork chops.
How to make Grilled Rosemary Pork Chops
- Chop 2 tablespoons of fresh rosemary leaves and place in a bowl with 1 teaspoon of Dijon mustard, 1/2 teaspoon of garlic powder, 1 1/2 teaspoons of kosher salt, 1/2 teaspoon of black pepper, 1/2 cup red wine vinegar, and 1/4 cup of olive oil. Whisk together until combined.
- 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 to help prevent leaks. Refrigerate and marinate the pork 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 30 minutes before grilling. Before setting up the grill make sure to pat the chops dry with paper towels to get a better sear. Over a medium-high heat grill, sear the chops and place them far enough apart to avoid overcrowding.
- Cook the chops for about 4 minutes per side until an internal temperature of 140-145f is achieved (use an instant read thermometer to check your temperature for best results). When done, remove chops and lightly tent (don’t wrap tight) with foil so that they rest and retain their juices. Garnish the grilled pork chops with rosemary stems and the balsamic glaze, if using.
Top tips
- The pork. Whenever possible, use high-quality pork chops, such as heritage pork for the best experience. Rib or loin chops are great for grilling and bone-in chops will always be juicier.
- Grilling. Oil your grill grates to prevent sticking. Be sure to pat the chops dry with paper towel so they sear right away after hitting the hot grill.
- Resting. Allow the chops to rest for 5 minutes before serving to allow the juices to more evenly absorb back into the meat.
More great recipes for the grill
- Grilled lamb rib chops – with lemon and rosemary.
- Grilled chicken thighs – in a simple Italian marinade.
- Grilled fennel salad – with oil cured olives and lemon.
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Rosemary Grilled Pork Chops
Recipe for grilled pork chops in a simple red wine vinegar and rosemary marinade.
Ingredients
- 4 large bone in center cut rib or loin pork chops
For the marinade
- 1/2 cup red wine vinegar
- 1/4 cup olive oil
- 2 Tbsp rosemary
- 1 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1 tsp Dijon mustard
- 1/2 tsp black pepper
For the glaze
- 1 1/2 cup balsamic vinegar
- 3 Tbsp sugar
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Instructions
For the glaze
- Bring 1 1/2 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, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 cup red wine vinegar, and 1/4 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.
Nutrition
Calories: 358kcal | Carbohydrates: 0.4g | Protein: 44.6g | Fat: 18.6g | Saturated Fat: 3.8g | Cholesterol: 124mg | Sodium: 455mg | Potassium: 740mg | Sugar: 0.1g | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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I’m doing these today, just made the marinade. My question is I had already brined these rib chops for another recipe but yours caught my eye and we both rather do this. I hope marinating them first won’t ruin it. I cut back the salt in the marinade. My concern is the marinade will be a deterrent to the beautiful grilled crust you present. Well I guess I don’t have a question, as I’m doing these chops today, onward
Hi Den, you should be fine to make these with the marinade you already prepped.
These chops were perfect, my husband and I both loved them. I had brined them first (bone-in rib) overnight, then dried off and used Jim’s marinade for 3 hrs. proceeded as directed, also did the balsamic glaze. Removed from grill at 140, rested to 145. First time we ever had tasty, juicy, tender pork chops. The only recipe we ever need. (most all your recipes are the only ones I ever need) Thank you for testing and posting perfect recipes.
We’re so happy you and your husband loved them, Den!
Loved that this meal was ready to rock and roll without spending hours in the kitchen. I marinated the pork chops for about 6 hours. The flavor was great — I did not make the balsamic glaze because I had a bottle of Trader Joe’s glaze in my refrigerator. I struggle with pork chops because they always seem to dry out so I rarely make them. Cooked over charcoal, they were moist and tender. Thanks for another great recipe!
We’re so happy you loved this one, Cherie!
Made this tonight. Delicious!!! The marinade makes the pork chop! The glaze is an added bonus! This is a keeper!
Hi Tammy, I’m so happy you enjoyed this recipe and really appreciate the comment!
These came out so good! Do you ever cook steak this way? My grandfather used to make a similar marinade for steak that I’ve tried to recreate from memory but it never tastes as good.
Hi Lisa, thanks for the comment. You can try this with steak but I often don’t marinade steak, unless I’m making beef kebabs. I bet this would be good with steak though! I’m so happy you liked the recipe.
This was great. Wife loved it. I had shallots on hand so used them up instead of red onion. Thanks for sharing the recipe.
Hi Mark, I’m so happy you and your wife enjoyed the recipe and thanks for the comment!
Where is the red onion? Am I missing something?
Hi Amy, there’s no red onion in this recipe.
Just noticed a typo in your instructions….The marinade ingredients calls for 1/4 cup of Olive Oil, but under the Pork Chop Marinade & Grilling Instructions, you have down 1/2 cup of Olive Oil! Just thought you might like to know!
Hi Leslie, thanks for pointing that out – I appreciate it! I’ve updated the recipe with the correct amounts.
Made these for dinner tonight. They were a hit with the whole family! So much flavor and perfectly juicy.
Hi Emily, we’re so happy you and the family enjoyed these! Thanks for the comment!
Add these pork chops today, they were delicious. Thx
Thanks, Marilyn! So happy you enjoyed them!