Grilled Pork Chops

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  4 Pork Chops, Bone-In(908g)

  Boneless pork loin roast. Wider and fattier than tenderloin — both work.

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  1 Lemon(108g)
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  1 tbsp Rosemary, Fresh
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  1 tsp 1 teaspoon kosher salt
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  1 tsp 1 teaspoon ground black pepper
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  3 Garlic(9g)
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  Parsley, Fresh

Instructions

1. 1Pat the pork chops dry on both sides with paper towels.
2. 2Zest the lemon into a small bowl, then add the minced garlic, finely chopped fresh rosemary, kosher salt, and ground black pepper. Mix with your fingers until fragrant. Slice the lemon into wedges and set aside for serving.
3. 3Rub the lemon-rosemary mixture evenly over all sides of the pork chops. Cover and refrigerate for at least 1 hour or up to overnight. Remove from refrigeration 20 minutes before cooking to bring to room temperature.
4. 4Heat a grill or grill pan over medium-high heat until smoking. Place the pork chops on the hot surface and cook 5–7 minutes without moving them until they release easily and develop a golden-brown crust.
5. 5Flip the pork chops and cook 4–8 minutes over medium-high heat until an instant-read thermometer inserted into the thickest part reaches 135°F and the meat feels just firm to the touch with juices running slightly pink.
6. 6Transfer the pork chops to a cutting board, tent loosely with aluminum foil, and rest for 10 minutes to allow carryover cooking and juice redistribution.
7. 7Divide the rested pork chops evenly into 4 airtight containers while still warm. Garnish with fresh parsley and pack lemon wedges separately for serving.