These grilled bone-in pork chops are juicy, tender, and dripping with flavor thanks to a flavorful marinade-and that caramelized crust? Chef's kiss. Just fire up the grill and enjoy for a simple yet satisfying summer dinner!
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This grilled pork chop recipe turns a simple dinner into something we all get excited about! I love firing up the grill while everyone jumps in to help with the sides: asparagus tomato salad, avocado coleslaw, or a spicy jalapeno potato salad. Then we gather around the table, share stories, and laugh over a meal that hits all the right notes.
My homemade pork chop marinade is the secret to delicious chops!
📖Why My Recipe Works
- Orange juice adds a sweet, citrusy brightness that tenderizes the meat, while garlic and Worcestershire sauce bring savory, umami flavor.
- The leftover marinade is turned into a pan sauce worthy of its own shout-out.
🧾Ingredient Notes
- Pork Chops - Thick chops, about 1 to 1½ inches, stay juicier when grilled. I prefer to use bone-in chops for grilling. Boneless pork chops can work too, but they cook faster and tend to dry out more easily, so they may not be as juicy.
- Orange Juice - You can use fresh or store-bought.
- Worcestershire Sauce - Substitute with soy sauce or tamari.
- Rosemary - If you don't have fresh rosemary, you can use 2 teaspoons of dried. You can also swap it with fresh thyme or sage.
- Garlic - Substitute with ¼ teaspoon garlic powder for every clove. Or use roasted garlic for a milder flavor.
- Red Pepper Flakes - Adds a subtle heat. Substitute with cayenne pepper, chipotle powder, or skip if you don't like spicy.
⏲️How to Make Marinated Grilled Bone-In Pork Chops
- Scoring the pork chops on each side helps the marinade soak in deeper in the meat. Use a sharp knife and score shallow cuts, ⅛ inch deep, just to open up the surface.
- Marinating even for an hour adds a lot of flavor to the meat. If you have time, marinate for up to 8 hours. Don't go beyond 8 hours as it can start breaking down the meat at this point. Remove the pork chops from the marinade, letting the excess drip off. Strain and reserve the marinade to make a sauce.
- Strain and boil the leftover marinade before serving to kill any bacteria and remove any bits of raw meat or solids. Let it reduce by half, then spoon over the chops.
- Grill the pork chops at medium-high heat so they get a good sear without overcooking the inside. Check for an internal temperature of 145F for safe and juicy results.
🥗What to Serve with Grilled Pork Chops
There are endless options of side dishes you can serve these with! My personal favorites are grilled corn or a green bean salad, and a traditional potato salad. It doesn't get more summer than this.
👩🏻🍳Jen's Testing Notes
- Whisk the marinade ingredients until fully combined so every drop packs maximum flavor.
- After marinating the chops, let the excess drip off before grilling. This keeps flare-ups in check and helps you get that perfect caramelized crust.
- After grilling, let the chops sit for 5 minutes. It locks in the juices and makes every bite extra tender and delicious.
More Pork Chop Recipes
🌡️Storing Leftovers
Wrap each pork chop in a plastic wrap or aluminum foil to lock in moisture and keep out air. Store leftovers in the fridge for 3-4 days. To reheat, warm them in the oven or on the stovetop to keep them juicy.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Rosemary and Orange Grilled Pork Chops (Bone-In)
Ingredients
- 4 bone-in pork chops 1 to 1 ½ inches thick
- oil for grates
- 1 cup orange juice
- 3 Tablespoons Worcestershire sauce
- 2 Tablespoons rosemary minced
- 2 Tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper crushed
Instructions
- Whisk the marinade ingredients together in a small bowl.1 cup orange juice, 3 Tablespoons Worcestershire sauce, 2 Tablespoons rosemary, 2 Tablespoons olive oil, 2 cloves garlic, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon red pepper
- Score the pork chops in a crosshatch pattern on each side. Place the pork chops in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 1 hour and up to 8 hours, turning occasionally to ensure even coating.4 bone-in pork chops
- Remove the pork chops from the marinade, letting the excess drip off. Strain and reserve the marinade to make a sauce.
- Preheat a gas grill to medium-high heat. Place the pork chops on the grill and cook for 5 to 6 minutes per side, or until the internal temperature reaches 145°F.oil
- Let the chops rest for 5 minutes before serving. While they rest, pour the reserved marinade into a small pan and bring to a boil. Reduce by half. Spoon the sauce over the pork chops and serve.
Notes
- The olive oil is optional, but it helps prevent sticking even if you oil the grates.
Equipment
- Grill, gas or charcoal
Ben says
Love the marbade
Bunny says
Great Fall grilling recipe