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grilled bone-in pork chop

Grilled Herb-Rubbed, Bone-In Pork Chops

Course meals


  • 2 tbsp kosher salt
  • 6-8 leaves fresh basil torn into pieces
  • 2 stems fresh rosemary leaves stripped from steps and crushed
  • 2 tbsp fresh thyme leaves crushed with fingers
  • 3 cloves garlic smashed, peeled and roughly chopped
  • 1 tbsp black Hawaiian salt
  • 4 thick-cut bone-in pork chops approximately 1" thick


  • Combine salt, basil, rosemary, thyme, garlic and pepper thoroughly in a small bowl. Rub mixture over all sides of pork chops until thoroughly covered.
  • Scrub grill grates with a wire brush prior to starting. Preheat grill to medium before adding pork chops over direct heat. Cook for 7-8 minutes, turn once, but otherwise keep the lid closed as much as possible.  If your chops are thinner or thicker than 1”, adjust cook time accordingly.
  • Remove chops from heat, cover and let rest for 3 – 5 minutes before serving. Serve with a grilled summer vegetable medley and top with a pat of compound butter seasoned with the same herbs used in the rub.