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!
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!
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.