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Grilled Herb-Rubbed, Bone-In Pork Chops

Grilled Herb-Rubbed, Bone-In Pork Chops

Grilled Herb-Rubbed, Bone-In Pork Chops is a natural here in Mexico. This is a country that loves pork. While I eat very little pork myself I do serve it when I have guests that eat and enjoy it. When I do grill pork chops I will also have a beef or chicken entrée for anyone to choose if they desire

Grilling pork chops is an entirely different experience than grilling red meat. While steaks can be charred on the outside and a delicious shade of pink inside, pork needs to be more uniformly cooked throughout. Therefore, use a medium direct heat while grilling pork so the inside cooks evenly with the outside.

Grilled Herb-Rubbed, Bone-In Pork Chops
Cuisine: International
Recipe type: Grilled Meat
  • 2 T. Kosher salt
  • 6-8 large fresh basil leaves, torn into pieces
  • 2 stems fresh rosemary, leaves stripped from stems and crushed
  • 2 T. fresh thyme leaves, crushed with fingers
  • 3 cloves garlic, smashed, peeled and roughly chopped
  • 1 T. sea salt
  • 4 thick-cut bone-in pork chops, approximately 1” thick
  1. Combine salt, basil, rosemary, thyme, garlic and pepper thoroughly in a small bowl. Rub mixture over all sides of pork chops until thoroughly covered.
  2. 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.
  3. 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.


Keep in mind when assembling the ingredients for the herb rub that it is more of a template than a hard-and-fast rule. We aren’t going for dainty precision with this technique, just a uniform infusion of robust herbal flavors.

When I cook outdoors I like to have fun with it and prepare foods that my guests will enjoy. Because the weather is very hot here at this time of year, I will grill outdoors but serve the meal indoors where it is cool. Along with the grilled pork chops I will grill some vegetables and perhaps serve a small salad. You can check out our recipe for Grilled Summer Vegetable Medley here

If you don’t care for Grilled Herb-Rubbed, Bone-In Pork Chops this recipe works just as well with boneless chicken breasts. Don’t forget to visit a local farmers market to get the freshest vegetables available for grilling.

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bon provecho

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