Grilled Rosemary Chops

"These are so simple and yet so tasty. Can be assembled and refrigerated one day ahead and then grilled come the next day. For best results, center should be slightly pink when chops are removed from grill. The rest time is a must to hold in both juice and flavor. Cook time does Not inclued rest time."
photo by lazyme photo by lazyme
photo by lazyme
photo by I'mPat photo by I'mPat
photo by I'mPat photo by I'mPat
Ready In:




  • Place one sprig rosemary on each chop and then wrap each chop with a slice of bacon. (If making ahead of time be sure to wrap and refrigerate).
  • Sear over High heat for 1-2 minutes on each side.
  • Lower heat to Medium and cook 5 minutes more per each side.
  • Let rest 10 minutes before serving.

Questions & Replies

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  1. lazyme
    Great! These were so simple and loved the rosemary flavor that was fresh from my garden. Thanks Deb for a simple and tasty meal. Made for Almost 5 Tag.
  2. Sydney Mike
    Now how much easier can fixing a chop get? Not much, I'm sure! Followed your recipe & then added a very slight shake of lemon pepper to each chop! Loved the combo of meats & the seasoning & will certainly make these again! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]
  3. Shannon 24
    Thanks for posting this. These pork chops were a nice change. My famly really liked the bacon, but the rosemary didn't go over as well :) With this recipe I had dinner on the table in no time.
  4. I'mPat
    I scaled this up for 3 serves and used pork leg steaks which were thinner than the 2 inches, so seared either side and only cooked for about 2-3 minutes each side after that, the result crispy bacon and succulent pork steaks. Also the bacon I used is what we call middle cut (which has the the eye section and long tail), I wrapped this around the length of the steak. Must admit I was really surprised at how the DM really devoured hers as normally she rejects something likes this or at the best just nibble (though I did removed the rosemary sprig from hers before serving). I served on a bed of silverbeat/chard and mashed potato and recipe #427206 and it made for a delicious meal. Thank you Debbwl, made for Make My Recipe - Spring Edition (Downunder that is).
  5. French Tart
    SO simple and with so few ingrdients and yet so delicious Deb! I used smoked back bacon and we all loved these for supper, served with salad and oven chips (fries). Many thanks for a keeper! (I have photos, have tried to post them, will try again!) FT:-)



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