• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Reluctant Gourmet

  • Planning
  • Recipes
  • Ingredients
  • Techniques
  • Tools
  • Shop
  • Tips
  • Careers
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Planning
  • Recipes
  • Ingredients
  • Techniques
  • Tools
  • Shop
  • Tips
  • Schools
  • Contact
    • Facebook
    • Google+
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter
  • ×

    Grilled Pork Chops On Rosemary

    September 21, 2006 by G. Stephen Jones 3 Comments

    Jump to Recipe Print Recipe

    Grilled Pork Chops On Rosemary Recipe

    I cooked these pork chops on my charcoal grill because I wanted a hotter fire that I could control more easily but a gas grill would work too. The recipe calls for starting them over a hot fire and finishing them on the cooler side of the grill.

    WARNING - Don't walk away from the grill when the chops are on the hot side for any reason. I made the mistake of going inside for just a couple of minutes to open a bottle of wine for our guests and overcooked a few of the chops. It turned out all right but could have been a disaster. 

    Print Recipe

    Grilled Pork Chops On Rosemary

    Prep Time30 mins
    Cook Time25 mins
    Total Time55 mins
    Course: Main Course
    Cuisine: American
    Servings: 6 servings

    Ingredients

    • 3 cloves garlic
    • ½ cup grapeseed oil
    • ¼ cup orange juice
    • ¼ cup honey
    • 2 tablespoons lemon zest
    • 2 tablespoons orange zest
    • 2 tablespoon fresh oregano
    • 2 tablespoon fresh sage
    • 2 teaspoons coarsely cracked black peppercorns plus freshly ground black pepper
    • 6 boneless pork loin chops 1½ inch thick
    • 6 bunches fresh rosemary
    • 1½ pounds fresh green beans
    • 2 teaspoons olive oil extra virgin
    US Customary - Metric

    Instructions

    • Peel the garlic and carefully crush with the side of a knife, a meat mallet or a garlic press if you have one.
    • Grate the lemon and orange zest.
    • Chop the oregano and sage.
    • Crack the peppercorns.
    • Clean the beans and trim the stem ends.
    • Prepare the Marinade - Sprinkle salt over the crushed garlic on a cutting board and using the side of a butter knife, make a paste. Place the paste in a large resealable freezer bag big enough to hold and marinate the pork chops.
      Add the grapeseed oil, orange juice, honey, zests, oregano, sage and cracked black peppercorns.
    • Add the pork chops, seal and shake to coat evenly. Let this marinate in the refrigerator for at least 2 hours.
      Be sure to give yourself enough time so you can remove the chops from the refrigerator 30 minutes prior to cooking to bring the meat to room temperature.
    • Prepare the Rosemary - Put the rosemary bunches in a large bowl of cold water and soak for at least 30 minutes and up to 2 hours.
    • Prepare the Grill - Be sure to start with a clean grill and lightly coat with oil before cooking. I like the spray Pam for this.
      If using charcoal, make a pile to one side of the grill. That will be the hot side where you cook the chops over direct heat. The other side will be called the cool side even though it's still hot but the heat will be indirect.
      If using a gas grill, turn one side of the burners to high and the other to low or medium depending on how hot your grill gets. (For More Grilling Tips)
    • Cooking the Pork Chops and Green Beans - When the grill is ready, remove the pork chops from the marinade and season with salt and pepper. Place the chops on the hot side of the grill and cook for about 3 to 4 minutes per side.
      They should have great looking grill marks but stay focused so not to burn them.
    • Drain the rosemary and shake off any excess water. Place ⅓ of the rosemary on the cool side of the grill being sure to place it perpendicular so it doesn't fall through the grate.
      Now move the pork chops from the hot side of the grill and place on top of the rosemary.
      Top the chops with ½ of the remaining rosemary. Cover the grill and cook until the internal temperature of the pork is 145° F. This takes about 10 minutes.
    • Remove the cover and place the green beans next to the pork chops to create a bed of beans in a single layer. Put the remaining rosemary sprigs on top of the green beans.
      Now carefully put the pork chops on top of the green beans and rosemary. Discard the rosemary that was underneath the pork chops.
    • Continue to cook with the cover on until the beans are done and the pork reaches an internal temperature of 150° F. This should take about 6 minutes.
    • Serving Up - When the beans and chops are done, remove the top layer of rosemary but save it for garnish. Place a pork chop on each plate.
      Quickly remove the green beans and toss them with olive oil and season with a little salt and pepper.
      Divide and plate the green beans with the chops, add a little rosemary for garnish and serve.
    • Alternative Serve Up - You could also serve this family style by plating all the green beans on a platter and top with the pork chops and cooked rosemary. Looks great at the dinner table but does require your guests to serve themselves.

    Notes

    We used one of those vegetable grates with the little holes in it so the beans wouldn't fall through the grate. Our grill also wasn't big enough so I removed the pork chops and rosemary to a platter, put down the vegetable grate and then started the layering.
    And I didn't have enough rosemary so I used what was under the pork chops instead of discarding.
    « Grilled Eggplant Parmesan
    Cooking with Red Chili Peppers »

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    Reader Interactions

    Comments

    1. Cindy Kerr

      January 25, 2010 at 1:55 pm

      The more sites I visit the more I realize that most of them don't live up to their promise, but this one is different. I love it. Thank you for the Grilled Pork Chops On Rosemary Cindy Kerr.

      Reply
    2. Layla Cook

      June 18, 2010 at 3:22 am

      I love the smell and taste of Oregano when added in some recipes.

      Hi Layla, I agree. - RG

      Reply
    3. Laurie Bengford

      May 11, 2012 at 4:30 pm

      Tonight I will be making Your recipe of Grilled Pork Chops on Rosemary. Can't wait! Question...what wine pairs best with this dinner? Thank You, for your recipe...I will let you know what I think.

      Hi Laurie, I would pair with a red wine that won't overpower the pork. Maybe something like a Merlot or a Syrah. - RG

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Search My Site

    Who Is The Reluctant Gourmet?

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    How Not to Cook Book

    Cooking Mistakes and How to Fix Them

    Categories

    Reluctant Gourmet on Instagram

    Footer

    About the Reluctant Gourmet

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    • Facebook
    • Google+
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter

    Featured Favorites

    Homemade Cavatelli

    Cavatelli Pasta

    Cavatelli Pasta with Peas and Pancetta

    Cavatelli Pasta with Spring Peas and Pancetta Recipe

    Prepping Garlic Cloves For Cooking

    Fun Stuff

    • Cartoons
    • Events
    • Opinion
    • Press Releases

    Important Links

    • Advertising Disclosure
    • Terms of Use
    • Copyright Info
    • Privacy Policy
    • Home
    • About The Reluctant Gourmet
    • Contact Me
    • Advertising

    Copyright © 2022 · The Reluctant Gourmet