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These Gremolata Garlic & Herb Pork Chops can be ready, from prep to finish, in 30 minutes or less! Infused with pungent garlic and fresh herbs, and topped with easy, herbaceous gremolata, these chops are fast to prepare, but packed full of flavor!

Overhead shot of two Garlic & Herb Pork Chops topped with Gremolata on a white platter with lemon slices and fresh parsley; with a pale purple napkin under the platter.

Hi friends!

How was your Easter?

I hope it was wonderful, and you ate entirely too much food… and drank way too many festive cocktails (as if that could ever be a thing).

And, I hope you aren’t feeling those pesky post-holiday blues today! Ick.

Anyways, let’s quickly chat about REAL life, shall we? Mostly because I kind of feel like I might be losing my mind, and I’m hoping you can make me feel NORMAL again. (<– Although to be honest, I’m not sure I EVER knew what that felt like.)

Question – have you ever been so stressed out that you feel like your brain is hemorrhaging BASIC information?

Well, that is me at this current moment in time.

And, by basic I mean, common words, proper grammar, how to form a sentence… basically, command of the English language.

Simple arithmetic, the day of the week, the ABC’s…

Shoot, I’m even having a hard time remembering account passwords and the year I was born.

BUT, to be fair, I DO conveniently like to forget that last tidbit of information from time to time. 😇

Overhead shot of all the ingredients needed to make Garlic & Herb Pork Chops with Gremolata recipe neatly organized on a gray surface. Overhead shot of the inside of a food processor bowl filled with the ingredients needed to make Gremolata, which is the garnish for Garlic & Herb Pork Chops recipe.

Wait. What was I saying?!

Oh yeah. STRESS.

It’s pretty fair to say right now that I am NOT smarter than a fifth grader.

Oh, and DON’T even get me started on meal planning and making dinner EVERY night of the week when I’m stressed.

Ugh, THAT becomes the bane of my existence.

Well, that is where Smithfield All Natural Bone-In Pork Chops come into play.

They are simple, yet scrumptious.

Easy, yet elegant.

Fast, yet flavorful.

Their price tag won’t break the bank, AND preparing them won’t boggle your mind.

PLUS, they have NO added steroids, hormones, or artificial junk.

Basically, Smithfield’s commitment to quality and their naturally tender pork chops are saving my sanity, one delicious dinner at a time.

You should get in your car, run to Walmart, pick up some Smithfield All Natural Fresh Pork and save your sanity too.

Right after you read the rest of this post of course. 😉

Overhead shot of two grilled Garlic & Herb Pork Chops on a white tray with a ramekin of Gremolata and lemon wedges. Overhead, up close shot of a grilled Garlic & Herb Pork Chop topped with Gremolata on a white plate with a ramekin of gremolata, fresh parsley and lemon slice surrounding the chop.

Gremolata Garlic & Herb Pork Chops

Otherwise known as palatial pork chops.

BONE-IN because I want ALL the flava.

Juicy, savory, succulent pork chops infused with pungent garlic, fresh herbs and smoke from the grill; then generously topped with bright, herbaceous, zesty gremolata.

Like I said, these chops have ALL THE FLAVA!

And, on top of these pork chops being downright deeeelish, they are also a BREEZE to throw together. I’m talking 30 minutes or less, from prep to finish, type of breeze.

High five to easy, elegant eats! ✋

Fast to prepare, and jam packed with flavor, these pork-tastic chops ARE the answer to the dreaded question, “honey, what’s for dinner?”

*In case any of you are wondering what side I served these chops with, I’m sharing the recipe on Thursday! So make sure you come back and pay me a visit. Mmmmm’kay?

Overhead shot of two Garlic & Herb Pork Chops topped with Gremolata on a white platter with lemon slices and fresh parsley; with a pale purple napkin under the platter and vine ripe tomatoes, forks and lemon wedges surrounding the platter.Overhead shot of a white plate containing grilled Garlic & Herb Pork Chop topped with Gremolata on a couscous salad with a purple linen, forks, vine ripe tomatoes, and bowl of gremolata surrounding the plate.

Table of Contents

How to prepare Gremolata Garlic & Herb Pork Chops step by step:

First, you will make the marinade for the pork chops by blitzing together some fresh herbs with garlic in a food processor. When everything is roughly chopped, slowly stream in a few tablespoons of oil while the motor is running. Let the processor do its thing until the mixture is smooth.

Transfer the pork chops to a shallow baking dish and pour the marinade on top, turning the chops to coat.

Let the pork chops hang out in the marinade while you prepare the super simple gremolata.

In a small bowl mix together minced garlic, coarsely chopped parsley and the zest of a lemon. Stir in a pinch of crushed red pepper flakes and season to taste with salt and pepper.

When the chops are done marinating, preheat your grill, or grill pan. Remove the pork chops from the marinade and season them generously with salt and pepper on both sides. Grill them to your desired doneness and let them rest for a few minutes.

Top ‘em with the gremolata and serve.

Boom.

Winner winner, Gremolata Garlic & Herb Pork Chops dinner. (<– Because this “other white meat” doesn’t get enough love)

Overhead shot of a white plate containing grilled Garlic & Herb Pork Chop topped with Gremolata on a couscous salad with a purple linen under the plate.Angled shot of a white plate containing grilled Garlic & Herb Pork Chop topped with Gremolata on a couscous salad with another plate of chops, vine ripe tomatoes, and bowl of gremolata blurred in the background.

Notes, Tips & Tricks for Gremolata Garlic & Herb Pork Chops recipe:

  1. The garlic and herb marinade should be thick, and almost paste like. You can marinate the pork chops for as little as 30 minutes, or up to 8 hours. For the most flavor, I recommend letting your pork chops marinate at least 4 hours, just make sure you turn the pork chops occasionally to evenly distribute the marinade. If you are marinating the chops for over 30 minutes, you will need to refrigerate them. Be sure you remove the pork chops from the fridge 30 minutes BEFORE grilling so they can come to room temperature.
  2. Make sure you use a pastry brush or spoon to remove, and discard, the excess marinade before grilling to prevent burning.
  3. The grill time in the recipe below is approximate. It will depend on the thickness of your pork chops, and your desired level of doneness. I recommend using an instant read thermometer if you aren’t sure. If you like your pork medium rare, you should cook it to an internal temperature of 145 degrees F (followed by a 3 minute rest). If you like your pork a little more well-done, cook it to an internal temperature of 160 degrees.

Angled shot of a white plate containing a cut into grilled Garlic & Herb Pork Chop topped with Gremolata on a couscous salad with another plate of chops, vine ripe tomatoes, and bowl of gremolata blurred in the background.

Fast and flavorful, these Gremolata Garlic & Herb Pork Chops NEED to be a part of your spring and summer dinner rotation. So fire up the grill, friends!

Until Thursday friends, cheers – to gettin’ yo’ grill on.

Cheyanne

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How to make Gremolata Garlic & Herb Pork Chops recipe👇

Gremolata Garlic & Herb Pork Chops

5 from 8 votes
Author: Cheyanne Holzworth
Total Time: 20 minutes
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4 people
Print Recipe Pin Recipe
These Garlic & Herb Pork Chops can be ready, from prep to finish, in 30 minutes or less! Infused with pungent garlic and fresh herbs, and topped with easy, herbaceous gremolata, these chops are fast to prepare, but packed full of flavor!

Ingredients 

  • Pork Chops:
  • 4 Bone-in Smithfield All Natural Fresh Pork Chops (each about 8 oz. & 1’’ thick)
  • 5 TBS Olive Oil
  • 4 cloves Garlic peeled
  • 2 Scallions trimmed and roughly chopped
  • ¼ Cup Fresh Flat Leaf Parsley roughly chopped & lightly packed
  • 2 TBS Fresh Thyme Leaves
  • Kosher Salt & Fresh Ground Black Pepper , to taste
  • Gremolata:
  • 2 clove Garlic minced
  • 1 Cup Fresh Flat Leaf Parsley coarsely chopped
  • 1 small Lemon zested
  • Pinch of Crushed Red Pepper Flakes

Instructions

  • Make the Marinade for the Pork Chops: In the bowl of a food processor combine the garlic, scallions, parsley, thyme, lemon zest, ½ teaspoon salt and ¼ teaspoon pepper. Process until roughly chopped, stopping to scrape down sides as necessary. With the motor running, stream in the oil and continue to process until mixture is smooth.
  • Marinate the Pork Chops*: Transfer the pork chops to shallow baking dish or Ziploc bag and pour the marinade over the chops turning to coat. Cover and let the chops marinate at room temperature, turning at occasionally, for at least 30 minutes. Or, transfer the chops to the refrigerator and let marinate for up to 4 hours, turning occasionally. If refrigerating, make sure you let the pork chops come to room temperature for 30 minutes before cooking.
  • Meanwhile, Make the Gremolata: In a small bowl mix together all the ingredients for the gremolata. Set aside until ready to use.
  • Cook the Pork Chops: Preheat an outdoor grill OR an indoor grill pan to medium-high (Between 350-375F). Remove the pork chops from the marinade and use a brush, or spoon, to remove excess marinade and discard*. Season generously with salt and pepper. Place the pork chops directly on the grill and cook, turning once, for about 4-5 minutes per side for medium, or until desired doneness is achieved*. Remove from grill and let rest 3 minutes.
  • To Serve: Transfer pork chops to plates and top generously with gremolata. Enjoy!

Notes

1. The garlic and herb marinade should be thick, and almost paste like. You can marinate the pork chops for as little as 30 minutes, or up to 8 hours. For the most flavor, I recommend letting your pork chops marinate at least 4 hours, just make sure you turn the pork chops occasionally to evenly distribute the marinade. If you are marinating the chops for over 30 minutes, you will need to refrigerate them. Be sure you remove the pork chops from the fridge 30 minutes BEFORE grilling so they can come to room temperature.
2. Make sure you use a pastry brush or spoon to remove, and discard, the excess marinade before grilling to prevent burning.
3. The grill time in the recipe is approximate. It will depend on the thickness of your pork chops, and your desired level of doneness. I recommend using an instant read thermometer if you aren’t sure. If you like your pork medium rare, you should cook it to an internal temperature of 145 degrees F (followed by a 3 minute rest). If you like your pork a little more well-done, cook it to an internal temperature of 160 degrees.

Nutrition

Calories: 454kcal    Carbohydrates: 2g    Protein: 50g    Fat: 26g    Saturated Fat: 4g    Cholesterol: 155mg    Sodium: 724mg    Potassium: 959mg    Fiber: 1g    Vitamin A: 1805IU    Vitamin C: 32mg    Calcium: 85mg    Iron: 3.4mg
Course: entree, Main Course
Cuisine: American

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Garlic & Herb Pork Chops with Gremolata