Lemon Garlic Grilled Pork Chops Recipe

Lemon garlic grilled pork chops are a fast and tasty dinner choice. The fresh lemon juice, garlic, and herbs make the pork chops taste amazing. The kitchen smelled smoky and tangy as these were being made. Examining them gives the chops an ideal char while saving them fleshy. 

They’re easy to design and don’t take much time at all. This dinner is a hit when filled with veggies or a simple salad. These pork chops are a go-to for outdoor grilling or an easy weeknight dinner.

What are Lemon Garlic Grilled Pork Chops?

• Lemon Garlic Grilled pork chops are marinated in new lemon juice, chopped garlic, olive oil, and spices like oregano. The chops are grilled until they contact a nice char on the outside while remaining juicy. This recipe gets a tangy, smoky taste, making the pork chops tasty and easy to enjoy.
• These pork chops are easy to prepare and cook fast on the grill. The marinade gives the meat a fresh, zesty taste that’s difficult to resist. It’s a great option for busy weeknights and special events; you don’t need many elements to make them.
• The formula is healthy, using fresh elements like lemon and garlic. Grilling adds a smoky taste without extra fat, making it a softer option. It’s versatile, so you can pair the pork chops with different sides like salads, vegetables, or even rice. This meal is fast, flavorful, and ideal for feeding a group or the family.

Ingredients

• 4-6 Pork Chops (I used bone-in-center cut pork chops)
• salt and fresh cracked pepper
• 1/4 cup lemon juice (from 2-3 lemons) + a little zest
• 1/4 cup Olive Oil
• 3-4 cloves garlic, minced
• 1/2 teaspoon Italian seasoning (oregano, rosemary, basil, or thyme will work as well)
• 2 tablespoons Soy Sauce (I use low sodium)

How to make lemon garlic pork chops

• Put the oil and lemon liquid on a large platter and combine. Sprinkle the garlic over in an actual layer.
• Spice the chops liberally with salt and pepper, then fibbed them on the marinade turn earlier to cover both sides. Permit to marinate for 3-4 hours, if likely, even overnight.
• Heat the grill to high heat and burn the chops on one side, rotating a quarter turn after about 5 min. Allow to cook another 5-7 minutes, then flip to the other side, repeating the quarter turn behind the first 5 minutes. 
• Turn the heat down to medium if operating a gas grill, or move the chops out of the coals using a charcoal grill. Close the lid and boil the chops till they reach 145°F. Don’t be scared to use a thermometer if you don’t know how 145° feels!
• Remove to a platter and let them rest while you get the spread on the table. The residual heat will continue cooking the chops to the end of the model!
• Bon Appétit!

What do these grilled pork chops taste like?

While there’s a lot of lemon in the marinade, you don’t get sharp, rotten flavors once the pork chops are grilled because the bite of the lemon is tempered once cooked, leaving you with tasty, soil-like lemon tastes. And, of course, you can’t skip all that garlic!!!

Recipe Notes:

Herbs: 

• I love the mix of oregano, lemon, and loads of garlic; it is especially Greek. You are welcome to return this with other herbs. I’d lower it to 2 tsp for thyme and 1 tsp for rosemary, tarragon, and cilantro, but keep the exact amount for mild dried spices like parsley, basil, and chives.

Chops: 

• For lighter chops, cook on increased heat for less while and wait until the pan is smoking hot. You want to bring a nice crust on the chops!

Chicken: 

• This is such a big marinade for chicken, too! Use either boneless thigh or slice the breast in half horizontally to make 2 thin steaks, then marinade for 30 min, no longer than 1 hour; otherwise, the lemon will start boiling the chicken. Top 2–3 hours!!
• The marinating time for this formula is less than expected because it has lemon juice, which can “cook” proteins and cause them to go further tenderized to a weird, too-soft surface/harden up. 3 hours is ideal. 24 hours is the total max. 
• See Note 2 overhead for chicken marinade times. I don’t suggest using this marinade for fish (it will cook it, rotating it into ceviche!). Prawns/shrimp would be 5–10 min max. Lamb—likely the same as pork. Beef can likely handle a bit longer, but I’d still do it at the same time as pork.

Minted Yoghurt: 

• Optional (because the chops are juicy as they are!!). Yogurt + finely diced mint + minced garlic + squeeze of lemon juice + salt and pepper + drizzle of olive oil. Combine and set aside for 20 min!

Food: 

• This is hard to do because all the oil and salt in the marinade don’t get soaked. So I’ve done the food using 1 tbsp of olive oil, 1/2 tsp salt, and boneless chops (i.e., the bone is excluded from the serving importance below), thinking this is cooked on the BBQ.

Instructions for the oven:

• Preheat oven to 375 F. Heat a safe skillet in a serious oven over medium-high heat. Add 2 tablespoons of oil and let warm up, but not smoke.
• Vibrate off or pat pork chops with a report towel to remove extra marinade. Sear per side of chops for at least a couple minutes on each side (until brown on both sides, for flavor and color then)
• Transfer to oven and cook until inner temperature reaches 145 degrees or the juices run clear, about 25 minutes for a thick pork chop. 

Rest and serve

• After examining the pork chops, take them off the heat and sit for 5 minutes. This keeps the juices inside, making the heart tender and delicious. Don’t cut into them directly, or the juices power run out.
• Once the pork chops have relaxed, they are ready to serve. You can spread some fresh herbs on top for extra taste. Enjoy them with your famous side dishes!

What if you don’t have a lemon garlic grilled pork chops recipe?

If you don’t have a formula for lemon garlic grilled pork chops, don’t worry! You can still complete a tasty dish by keeping it simple. You just need a few basic components like pork chops, lemon juice, garlic, olive oil, salt, and pepper. Combine the lemon juice, chopped garlic, olive oil, salt, and pepper to make a short marinade. Give the pork chops 30 minutes to soak in this mixture.

After that, heat your grill and boil the pork chops for about 4-5 minutes on each side. Make certain they reach the right temperature, which is 145°F. Let them sleep for 5 minutes before doing so, and you’ll have a tasty, zesty meal without a formal formula!

Can I Freeze  Lemon Garlic Grilled Pork Chops  

Yes, you can freeze lemon garlic pork chops! If you have leftovers or want to make them, let the pork chops cool completely after grilling. Then, place them in an airtight receptacle or wrap them tightly in aluminum foil or plastic wrap. Put the covered chops in a freezer bag and remove as much air as possible before closing.

Thaw the pork chops in the refrigerator overnight when keen to eat them. You can reheat them in the range, on the stovetop, or in the microwave. They’ll always taste delicious after freezing! Let your pork chops thaw overnight in the fridge and reheat in a microwave or skillet until wild.

Conclusion 

These lemon garlic grilled pork chops circled out so flavorful and fleshy! I complete lemon and garlic, giving the pork a fresh, zesty taste. Examining them added a smoky flavor that made each taste tasty. I love how fast and simple this recipe is—ideal for a busy weeknight or even a weekend barbecue. The meat on the chops was delicious and tender after they had rested. You don’t need many elements to make this meal; it pairs well with any side plate. This has become one of my go-to formulae for a tasty, effortless dinner!