Simple Rosemary Rubbed Pork Chops

Total Time
30mins
Prep 15 mins
Cook 15 mins

Love this easy make ahead recipe and hope you do too. The time does not include the marinating ahead. We usually grill ours over a charcoal grill but have done them inside if weather turns rainy.

Ingredients Nutrition

Directions

  1. Chop the rosemary; combine rosemary, brown sugar, salt, pepper and cumin in a small bowl.
  2. Rub mixture all over chops.
  3. Let spices penetrate meat for a few minutes before cooking. If there's time, cover and put in refrigerator for a few hours before cooking.
  4. If chops have been refrigerated, remove from refrigerator and let the chill dissipate for 10-15 minutes.
  5. Cook on an oiled, pre-heated (medium-high) grill-pan or skillet, oiled grill about 5 minutes on each side.
  6. A nice, thick 1-inch chop will be done (medium-rare) in about 12 minutes, so about six minutes per side, or when an instant-read thermometer registers 145°.
  7. Tent with foil, and let rest a few minutes before serving as the chop will continue to cook for a few minutes after you remove it from the grill.
  8. Serve with pan juices, mustard or a nice chutney.

Reviews

(9)
Most Helpful

Delicious...absolutely delicious...not to mention easy and quick! :) I loved all the flavors in this dish. When I went to the supermarket, they didn't have fresh rosemary, so I ended up using dried rosemary. I can't wait to try this again with fresh rosemary. I used 1-inch thick, bone-in pork chops and the result was tender, juicy and very tasty chops. I will be using this recipe often in the future. Made for December 2011 Aus/NZ Swap.

Crafty Lady 13 December 09, 2011

This is such an easy recipe! The flavor is really nice, too. I let the chops marinate for about an hour then threw them on the grill. It can't get much easier than that! I really loved the brown sugar and rosemary. I might leave out the cumin next time (just personal preference). Thank you so much! Made for PRMR

LifeIsGood September 15, 2011

Delicious! Such an easy recipe. I loved the touch of cumin but the rosemary was a hit. Next time I plan to grill them to keep some of the fat away. Thanks for posting. :)

teresas September 05, 2011

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