Grilled Herb Rubbed Bone In Pork Chops
Grilling pork chops is an entirely different experience than grilling red meat. While steaks can be charred on the outside and a delicious shade of pink or red inside, pork needs to be cooked uniformly throughout. Use a medium direct heat while grilling pork to achieve these results.
Tip: Remove chops from refrigerator 30 minutes before grilling for best results. To save time, prepare the salt rub and prep the grill while the pork is coming to room temperature.
Prep time: 30 minutes (includes time for chops to come to room temperature)
Cook time: 7-8 minutes
- 2 T. sea salt
- 6-8 large fresh basil leaves, torn into pieces
- 2 sprigs fresh rosemary, leaves only, crushed
- 2 T. fresh thyme leaves, crushed
- 3 large cloves garlic, smashed, peeled and roughly chopped
- 1 T. black Hawaiian salt
- Olive oil or non-stick cooking spray for grill
- 4 thick-cut bone-in pork chops, approximately 1” thick
Black Lava Hawaiian Sea Salt:
- Combine sea salt, basil, rosemary, thyme, smashed garlic, and Hawaiian black salt in a medium bowl and stir to combine. Set aside.
- Scrub grill grates with a wire brush and coat lightly with oil or non-stick cooking spray. Pre-heat grill to medium.
- Rub herb mixture over all sides of pork chops until coated. Place on the pre-heated grill and cook for 7-8 minutes, turning once halfway through. Keep the grill lid closed while cooking.
- Note: If your chops are thinner or thicker than 1-inch thick, adjust cook time accordingly.
- Remove chops from grill and brush off any remaining large chunks of the herb rub. Cover loosely and rest for 5 minutes before serving. Enjoy!