Ready to take grilled pork chops to the next level? This one is my favorite summer-inspired pork chop marinade recipe. It is very easy to make and full of flavor, and always results in juicy and succulent pork chops.
This one is a lemon herb marinade packed with zesty citrus, garlic, and aromatic fresh herbs. Super simple, yet incredibly delicious!
This no-fuss pork chop marinade is made with just a few ingredients, and it’s quick! Let them soak in all the flavors for just 1 to 2 hours, and get grilling! So good.
With countless marinade recipes out there, it’s hard to pick a favorite. This lemon herb pork chop marinade has become my new go-to! I’ll be making it all summer long. You’ll love the bright and zesty flavors of fresh lemon and herbs.
I typically marinate pork chops in soy sauce, brown sugar, and spices, which is how my dad does it (recipe coming soon!). However, this time, I wanted to create a more summer-inspired marinade using the vibrant flavors of fresh lemon and fresh herbs. And I must say, it is DELICIOUS! This lemon herb pork chop marinade is spot on.
Not only does it impart great flavor, it also ensures juicy and tender results every time, even if you leave it on the cook a tad too long. That’s the magic of marinades! It’s got a similar flavor profile to my Lemon Marinated Chicken Breasts and Grilled Greek Chicken Kabobs.
If you’re looking for more summer grilling recipes made with marinades, also check out my Huli Huli Chicken, Marinated Beef Kabobs, Korean Beef Wraps, and Skirt Steak Tacos! And if you’re a fan of pork chops recipe, try my favorite Pork Chops with Apples recipe.
Why we love these grilled pork chop marinade:
- Flavor-packed: Adds a refreshing, zesty edge, perfect for a summertime grilling
- Juicy and tender results: Marinating your pork chops will make them tender and flavorful, preventing them from becoming dry and tough.
- Super easy! Made with just a few basic ingredients.
- Pairs well with anything: These grilled pork chops go so well with a variety of dishes, our favorites being this Grilled Peach Salad and Grilled Veggies with my homemade chimichurri.
Jump to:
The Lemon Herb Marinade
Let’s talk more about the star of this recipe: the pork chop marinade! It’s made with just a handful of fresh and vibrant ingredients.
Marinades with acidic components – lemon juice in this case – do a great job tenderizing lean cuts of meat. The lemon juice acts by breaking down tough fibers. The results? Juicy, tender, and flavorful pork chops that everyone will love!
You’ll need garlic, lemon juice and zest, olive oil, fresh herbs of your choice (thyme, oregano, rosemary, parsley), red chili pepper flakes, salt and pepper. Super simple.
How Long to Marinate Pork Chops
Because this pork chop marinade contains lemon juice, they should marinate for a maximum of 2 hours. If left for too long, the lemon juice can actually cause the meat to turn too tough and mushy.
If you don’t have 2 hours, 1 hour will do wonders as well. And, hey, if you’re in a rush, 30 minutes will be fine too – they’ll be flavorful but probably not as tender. I’d recommend using a resealable Ziploc bag to ensure it all gets thoroughly coated in flavor.
Bone-in vs. Boneless Pork Chops
Before we start talking about bone-in vs boneless pork chops, let’s talk about the most common cuts of pork chops you can get!
- Pork rib chops: These are bone-in and one of my favorites and one of the most commonly sold. This is the one with the bone running along one side.
- Center-cut loin chops: This is the cut with the T-shaped bone in the middle, which is what I used for this recipe.
- Boneless pork chops: The most common cut. This one is basically either a pork rib chop or center-cut chop with the bone removed.
Now as for bone-in vs boneless, it all comes down to preference. While bone-in pork chops are more flavorful and tend to stay juicier, they do take a little longer to cook. Boneless pork chops have a higher of overcooking, but it’s super convenient.
I use both depending on the method of cooking. If I’m grilling, bone-in is the way to go. If I’m pan-searing, I usually opt for boneless because it’s more convenient and easier to cook.
Ingredient Notes
Below are a few helpful tips and notes on the ingredients I used to make these marinated grilled pork chops. As always, the full ingredient list with quantities can be found in the recipe card down below.
- Bone-in pork chops: These offer a juicier, more flavorful end result. The bone helps to retain the chop’s moisture during grilling.
- Olive oil: A fundamental part of any marinade, olive oil carries the flavors of the other ingredients into meat.
- Lemons: Helps to tenderize the pork, and also adds great flavor.
- Garlic: For flavor. Preferably use fresh garlic, but pre-minced jarred will work too.
- Fresh herbs: I use a blend of thyme, oregano, rosemary, and Italian parsley.
- Red chili pepper flakes: These add a subtle kick of heat for contrast.
- Kosher salt and ground black pepper
Step-by-Step Tutorial
This pork chop marinade is one of the easiest ones I’ve made, yet incredibly delicious. Let me show you how it’s made!
Step 1 | Make the lemon herb marinade
Prep the marinade for the pork chops: In a bowl, mix together the olive oil, lemon juice, lemon zest, minced garlic, fresh herbs, red chili pepper flakes, kosher salt, and black pepper until well combined.
Step 2 | Marinate
Pour the marinade over the pork chops, ensuring they are completely coated. I like to use a resealable Ziploc bag to ensure the meat gets thoroughly coated. Refrigerate for 1 to 2 hours.
Step 3 | Grill
Preheat your grill to medium-high heat. Grill for about 4 to 6 minutes per side, or until they reach an internal temperature of at least 145°F (medium rare). I personally like to cook them to about 155 degrees F (medium rare). Let them rest for 5 to 10 minutes before slicing to allow the juices to redistribute.
Tip: Always use an instant read meat thermometer to ensure the pork is cooked to the right temperature.
How Long to Grill Pork Chops
Grilling time really depends on how thick the pork chops are and whether you’re using bone-in or boneless. A typical bone-in pork chop is about 1 inch thick, and boneless pork chops tend to be about ¾ inch thick.
With that said, here’s a quick cooking time guide, but of course, always use an instant read meat thermometer to check for doneness and desired temperature. Pork is safe to consume at 145 degrees F (medium rare), but I like to cook it until it’s closer to 155 degrees F for a medium-well.
Recommended grilling times (medium-high heat):
- Bone-in pork chops: Give it about 4 to 6 minutes per side.
- Boneless: About 3 to 4 minutes per side.
Pairing and Serving Ideas
If you want even more flavor (can’t say no to that!), you can serve grilled pork chops with my easy homemade chimichurri or romesco sauce.
These grilled pork chops pair wonderfully with a wide range of side dishes, from roasted veggies to fresh salads. They also go well with red skin mashed potatoes or coconut rice
Here are some of my favorite sides:
- Burrata Salad
- Watermelon Feta Salad
- Grilled Peach Salad
- Grilled Vegetable Platter
- Lemon Arugula Salad
- Pesto Potato Salad
- Herb Roasted Potatoes
More summer grilling recipes you’ll love:
Recipe FAQs
It depends on the cut and where you buy them. Usually, bone-in are usually about 1 inch thick, whereas boneless are about ¾ inch thick.
Yes, but adjust the amount. Dried herbs are more potent, so use a third of the amount.
It’s not recommended as the lemon juice will actually break down the meat too much and cause it to be tough and mushy. For this marinade, give it a maximum of 2 hours.
For medium rare, aim for 145 degrees F. For medium, 150 degrees F. For medium-well, 155. And for well-done, it’s 160 degrees F.
Yes, just adjust the cooking time as they cook faster. About 3 to 4 minutes per side, depending on the thickness.
Tips for Success
- Bone-in vs boneless: I’d recommend bone-in pork chops as they tend to be juicer and more flavorful, but boneless will work just as well. If using bone-in, try center-cut or pork rib chops – both are wonderful!
- Marinating time: Marinate pork chops for 1-2 hours. Anything longer will actually make the meat too tough. If you’re short on time, 30 minutes will work too but may not be as tender.
- Always use a meat thermometer to guarantee perfect cooking, as exact cook times depend on how they are.
- If possible, use a resealable Ziploc bag to marinate. This way, the marinade will cover the entire surface of the pork chops, ensuring even flavor distribution.
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Grilled Pork Chop Marinade
Equipment
- Grill pan if cooking indoors
- Resealable Ziploc bag
Ingredients
- ⅓ cup olive oil
- Juice of 1 ½ medium lemons, plus zest - zest before juicing
- 4 cloves garlic, minced
- 3 tablespoons fresh herbs: thyme, rosemary, Italian parsley - finely chopped
- ½ tablespoons red chili pepper flakes
- 1 ½ teaspoons Kosher salt
- ½ teaspoon ground black pepper
- 3 bone-in pork chops - or boneless
Instructions
- Make the marinade: In a bowl, mix the olive oil, lemon juice, lemon zest, minced garlic, fresh herbs, red chili pepper flakes, salt, and pepper until evenly combined.
- Marinate: Place the pork chops in a large resealable Ziploc bag and add the marinade over the pork, ensuring everything is evenly coated. Seal and let marinate in the fridge for 1 to 2 hours. Tip: Allow a maximum of 2 hours, otherwise the meat may turn too tough.
- Grill: Preheat your grill to medium-high. Grill for about 4 to 6 minutes, or until it registers at least 145 degrees F in the center. I like to grill pork to about 155 degrees F for a medium-well. See temperatures below.
- Let the grilled pork chops rest for 5 to 10 minutes to allow the juices to redistribute. Serve. Enjoy!
Notes
- Bone-in vs boneless: Bone-in pork chops are recommended for juiciness, but boneless can be used. Adjust grilling time as they cook faster (usually takes 1 less minute per side for boneless).
- Marinating time: Marinate pork chops for 1-2 hours. Anything longer will actually make the meat too tough.
- Exact cooking times will depend on the thickness. Always use a meat thermometer to be sure.
- Internal temperature for pork:
- Medium rare: 145 degrees F
- Medium: 150-155
- Medium well: 155-160
- Well-done: 160
- Other cooking methods:
- Air fryer: At 400 degrees F for 10 to 12 minutes.
- Stovetop: Heat oil over high heat and sear for 3 to 4 minutes per side (add an extra 1 to 2 minutes if using bone-in). If they are on the thicker side, finish them in a preheated 400 F degree oven for 5 to 10 minutes
- Bake: At 400 F for 15 to 20 minutes, turning halfway through
- Olive oil: Canola or vegetable oil.
- Fresh herbs: If using dried herbs, using ⅓ of the amount as dried are more potent.
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