Today I have a grilled pork chop recipe with lemon, garlic and rosemary. I served them with a simple arugula salad with Pecorino cheese and lemon. It is an effortless summertime dinner that takes only 45 minutes.

close up of the platter of pork chops with arugula salad and lemon wedges

We originally shared this recipe on June 10th, 2014. We have updated some of the images and the text to share it with you again today. This post contains affiliate links.

Why We Love This Grilled Pork Chops Recipe

This recipe for Lemon Rosemary Grilled Pork Chops with Arugula Salad is the meal I made on one of our first nights in our lake cottage when we bought it back in 2014. It has since become a standard dinner during the warm season when we grill more often than not.

To make it, I mashed garlic and salt into a paste. I mixed it with lemon zest and rosemary and spread it over some lovely heritage pork chops. We grilled them and served them with this spicy arugula and shaved pecorino cheese salad with lemon and olive oil.

Its a great meal to put together after work during the workweek, and it also makes a terrific recipe to make for company because it can easily be doubled. Furthermore, much of the work can be done ahead of time. In fact the lemon garlic paste can be added to the pork several hours in advance making them even more flavorful!

Serve this Italian-inspired recipe with our Italian Pasta Salad or a our Steamed Potatoes with Herbs, Butter and Yogurt.

Ingredients For Lemon Rosemary Pork Chops

the ingredients for the pork chop recipe with text labels

For The Rosemary and Garlic Paste

  • Garlic
  • Coarse kosher salt, plus a pinch
  • Lemon zest
  • Rosemary
  • Freshly ground pepper

Bone-In Pork Loin chops

Look for heritage pork, certified humane, or certified Organic if possible. Not only is the flavor of this premium pork far superior, but the regulations on the certification require more humane animal treatment.

You’ll want medium-thick chops weighing just shy of 2 pounds with the bones.

For The Arugula Lemon Salad

  • Extra-virgin olive oil (use your best quality here as the flavor really shines through in the final dish.)
  • Lemon juice (make sure to zest your lemon first for the paste mentioned above, then juice it for the dressing.)
  • Dijon mustard
  • Baby arugula
  • Pecorino Toscano or Pecorino Romano cheese (Asiago can be substituted if you cannot find either.)

Step-By-Step Instructions

make garlic lemon paste in a bowl then rub over the pork

Step 1: Preheat Grill and Make Garlic Herb Paste

Preheat grill to medium-high heat. Lay the chops on a plate or platter. Pat pork dry with a paper towel.

Mince garlic. Sprinkle ½ teaspoon salt over the garlic and mash with the side of a chef’s knife to create a paste. Set ¼ teaspoon of the paste aside in a large bowl and add the remaining pinch of salt. (This will be for your dressing.) Scrape the remaining garlic paste into a small dish. Add lemon zest and rosemary and stir to combine.

Step 2: Season Pork with Garlic, Lemon & Rosemary Paste

Rub rosemary mixture over both sides of the pork chops. Sprinkle with pepper.

grill the chops then whisk the dressing in a bowl

Step 3: Grill The Pork Chops

Grill Pork chops until just barely pink in the center, 3 to 5 minutes per side. An instant read thermometer in the center of each chop (near the bone but not touching) should read 145 to 150 degrees F for medium rare. For more well done pork take the temperature to 155 to 160 depending on your preference. Place the chops on a clean platter and tent with foil to rest for ten minutes.

Step 4: Make Dressing

While the pork rests, whisk lemon juice, olive oil and Dijon in the large bowl with the garlic paste.

tossing the salad

Step 5: Arugula Salad and Serve

Add arugula. Toss gently to coat the greens with the dressing. Serve pork chops with the arugula and top with the Pecorino.

FAQs and Expert Tips For This Recipe

How do I know when grilled pork chops are done?

Since grills vary and the thickness of the pork will impact the timing on the doneness of the pork, it is important to use the timing (3 to 5 minutes per side) as a guide only. The best way to tell if grilled pork chops are done is to use an instant-read thermometer. Place the tip of the thermometer into the meat near the bone. It is important not to touch the bone itself as this will not give an accurate reading of the meat. It should read 145 to 150 degrees F for medium rare. For well done pork continue grilling until the internal temperature is 155 to 160 degrees F.

Can this be made ahead?

The pork can be rubbed with the lemon zest garlic mixture up to 6 hours in advance. Keep covered and refrigerated. When you are ready to grill the pork, toss the salad just before serving.

juicy pork on a plate with salad and a fork

More Healthy Pork Recipes

a platter of pork chops with arugula salad from overhead on a table with a large serving fork

Thanks so much for reading. If you are new here, you may want to sign up for my free weekly email newsletter where I share weeknight meal plans delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie

Print
a close up of the pork chops on a platter with the salad

Grilled Lemon Rosemary Pork Chops with Arugula Salad

  • Author: Katie Webster
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

Description

Grilled pork chops with garlic, lemon and rosemary paste with simple arugula salad dressed with lemon and olive oil, topped with shaved Pecorino Toscano cheese.


Scale

Ingredients

  • 2 cloves garlic
  • ½ teaspoon coarse kosher salt, plus a pinch
  • 2 teaspoons lemon zest
  • 2 teaspoons chopped rosemary
  • 4 bone-in pork chops, about 1.75 pounds
  • Freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons lemon juice
  • ½ teaspoon Dijon mustard
  • 4 cups baby arugula
  • 1 ounce Pecorino Toscano or Pecorino Romano cheese

Instructions

  1. Preheat grill to medium-high heat. Mince garlic. Sprinkle ½ teaspoon salt over the garlic and mash with the side of a chef’s knife to create a paste. Set ¼ teaspoon of the paste aside in a large bowl for the dressing and add the remaining pinch of salt to it. Scrape the remaining garlic paste into a small dish for the lemon rosemary paste. Add lemon zest and rosemary and stir to combine.
  2. Rub rosemary mixture over both sides of the pork chops. Sprinkle with pepper.
  3. Grill Pork chops until just barley pink in the center, 3 to 5 minutes per side.
  4. Whisk lemon juice, olive oil and Dijon in the large bowl with the garlic paste.
  5. Add arugula to the dressing. Toss to coat. Serve pork chops with the arugula and top with the Pecorino.

Notes

Make Ahead

The pork can be rubbed with the lemon zest garlic mixture up to 6 hours in advance. Keep covered and refrigerated. When you are ready to grill the pork, toss the salad just before serving.

How To Know When The Pork Is Done

Since grills vary and the thickness of the pork will impact the timing on the doneness of the pork, it is important to use the timing (3 to 5 minutes per side) as a guide only. The best way to tell if grilled pork chops are done is to use an instant-read thermometer. Place the tip of the thermometer into the meat near the bone. It is important not to touch the bone itself as this will not give an accurate reading of the meat. It should read 145 to 150 degrees F for medium-rare. For well-done pork continue grilling until the internal temperature is 155 to 160 degrees F.


Nutrition

  • Serving Size: 1 porkchop, 3/4 cup salad
  • Calories: 302
  • Fat: 14 g
  • Saturated Fat: 5 g
  • Carbohydrates: 4 g
  • Fiber: 3 g
  • Protein: 43 g
platter of pork with arugula and shaved cheese from side angle
lemon rosemary pork chop on a teal plate with arugula lemon and pecorino cheese salad
side view of table with a platter of pork chops on it
a platter of grilled pork chops with arugula salad