Grilled Lemon Herb Pork Chops

These are bone-in pork chops, about 1 inch thick, marinated in olive oil, lemon juice, lemon zest, garlic, oregano and thyme, then grilled over medium-high heat for 5 to 7 minutes a side. The marinade is mixed in one small bowl, and the chops sit in the refrigerator while you get the grill ready. The recipe serves 2 and takes 25 minutes of active time, 10 for prep and 15 on the grill, plus the marinating.

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Each chop has 1 gram of carbohydrates, so it works for a keto or low-carb meal. The lemon keeps the flavor bright against the richness of the pork.

What Goes in the Marinade

The full amounts are in the recipe card at the bottom. This is what each ingredient does.

• Bone-in pork chops (2, about 1 inch thick): the main ingredient.
• Olive oil (2 tablespoons): the base of the marinade, adding richness and moisture.
• Fresh lemon juice (2 tablespoons) and lemon zest (1 teaspoon): the zesty flavor that defines the dish.
• Garlic (2 cloves, minced): adds savory depth.
• Dried oregano (1 teaspoon) and dried thyme (1 teaspoon): the herbs.
• Salt (1 teaspoon) and black pepper (half a teaspoon): the seasoning.
• Lemon wedges: served on the side for extra lemon flavor.

Marinating and Grilling

Whisk the oil, lemon juice, zest, garlic, herbs, salt and pepper in a small bowl. Put the chops in a resealable plastic bag or a shallow dish, pour the marinade over, and make sure they are well coated. Seal or cover and refrigerate for at least 1 hour, or up to 4 hours for more flavor. Marinating overnight gives the deepest flavor and a more tender chop. A glass container with a lid works in place of the bag or dish.

Heat the grill to medium-high. Take the chops out of the marinade and let the excess drip off. Discard the marinade. Grill for about 5 to 7 minutes on each side, until the internal temperature reaches 145°F. A meat thermometer takes the guesswork out. Without one, cut into the thickest part: the juices should run clear and the meat should no longer be pink.

Let the chops rest for 5 minutes before serving. The resting time lets the juices redistribute, so each bite stays juicy. Serve with lemon wedges.

No grill? A grill pan or a cast-iron skillet also works.

Ways to Change It

• Other herbs: use rosemary or basil in place of oregano and thyme, or add a pinch of smoked paprika.
• Heat: add a pinch of red pepper flakes to the marinade.
• Other citrus: add orange or lime zest to the marinade.
• Asian-style marinade: combine soy sauce, ginger and a splash of sesame oil.
• Herb crust: after marinating, coat the chops with crushed pork rinds mixed with herbs before grilling.
• Boneless chops: these cook faster than bone-in chops, so watch the time to avoid overcooking.

What to Serve With Them

Grilled asparagus or zucchini, tossed in olive oil with salt and pepper, can go on the grill beside the chops. Cauliflower rice or mashed cauliflower with butter and garlic makes a low-carb side. An arugula salad with a lemon vinaigrette repeats the lemon flavor, and cherry tomatoes, avocado and feta add texture. Sparkling water with a squeeze of lemon is a simple drink.

Storing Leftovers

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over low heat so they stay juicy.

Nutrition per Serving

One pork chop has approximately 350 calories, 24 grams of fat, 1 gram of carbohydrates and 30 grams of protein.

FAQ

How long should the chops marinate?

At least 1 hour. Up to 4 hours gives more flavor, and overnight is better still.

Can I use boneless pork chops?

Yes. They may cook a bit faster than bone-in chops, so watch the grilling time closely.

What is the best way to store leftovers?

In an airtight container in the refrigerator for up to 3 days. Reheat in a skillet on low heat.

How can you tell when the pork is cooked?

Use a meat thermometer. Pork should reach an internal temperature of 145°F. Without one, cut into the thickest part: the juices should run clear and the meat should no longer be pink.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us