Juicy grilled pork chops with garlic basil butter are my secret weapon against dry, boring chops. Thick bone-in chops get slathered with a paste of fresh basil, lemon, garlic, and butter before the grill chars them beautifully. The inside stays perfectly moist while the outside turns smoky and golden.
Say goodbye to dry, boring pork chops forever! This recipe is my secret weapon for guaranteeing incredibly juicy, tender, and flavor-packed results every single time. We’re slathering thick, bone-in pork chops with a vibrant paste of fresh basil, zesty lemon, pungent garlic, and rich butter. The grill works its magic, creating a beautiful char on the outside while the inside stays perfectly moist. It’s a simple, elegant meal that tastes like summer on a plate and is ready in under an hour!
Ingredients
• Time & Servings
• Prep Time: 10 minutes
• Marinating Time: 45 minutes
• Cook Time: 12 minutes
• Servings: 4
• 4 bone-in pork loin chops, 6 to 8 ounces / 170g (6 oz) to 227g (8 oz) each
• 2 tablespoons / 1 ounce / 28g (0.99 oz) butter, softened
• ¼ cup / 0.4 ounces / 10g (0.35 oz) fresh basil leaves, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons / 1 fluid ounce / 30g (1.06 oz) fresh lemon juice
• Salt and freshly ground black pepper, to taste
Instructions
1. Create the Garlic Basil Butter: In a small bowl, thoroughly combine the softened butter, finely chopped basil, minced garlic, and fresh lemon juice. Mix until you have a smooth, fragrant paste. Season generously with salt and freshly ground black pepper.
2. Coat the Chops: Pat the pork chops completely dry with paper towels—this is key for a good sear! Place them in a baking dish or on a tray and use your hands to rub the garlic-basil butter mixture evenly over every surface of each chop.
3. Marinate for Flavor: Cover the dish and transfer it to the refrigerator. Let the chops marinate for at least 45 minutes to allow the flavors to penetrate the meat.
4. Preheat and Prep the Grill: When you’re ready to cook, preheat your gas grill to a steady medium-high heat, about 400-450°F / 200-230°C (450°F). Use a grill brush to clean the grates, then lightly oil them with a high-smoke-point oil to prevent sticking.
5. Grill to Perfection: Place the marinated pork chops directly on the hot, oiled grates. Grill for approximately 6 minutes per side. The key is to cook them until a meat thermometer inserted into the thickest part, without touching the bone, reads 145°F / 63°C. Avoid overcooking!
6. Rest is Best: Immediately remove the pork chops from the grill and place them on a clean cutting board. Let them rest for 5 minutes. This crucial step allows the juices to redistribute, ensuring a tender, moist chop. Serve warm and enjoy!
Nutritional Information
• Nutrition Information
• Approximate values per serving.
• Calories: 600
• Fat: 48g
• Protein: 38.5g
Pro Tips
• Choose thick-cut, bone-in pork chops (at least 1-inch thick) for the juiciest results. Thinner chops cook too quickly and are more likely to dry out.
• An instant-read meat thermometer is your best friend. Pull the chops off the grill the moment they hit 145°F (63°C). The internal temperature will continue to rise slightly as they rest.
• For a more even cook, take the pork chops out of the refrigerator about 20-30 minutes before grilling. This helps take the chill off the meat.
• While 45 minutes is great, you can marinate these chops for up to 4 hours for an even deeper flavor. Don’t go much longer, as the lemon juice can start to affect the texture of the meat.
FAQ
Q: What kind of pork chops are best for grilling
A: For the juiciest results, choose thick-cut, bone-in pork loin chops that are at least 1-inch thick. The bone adds flavor and helps prevent the meat from drying out during grilling, while the thickness ensures a moist interior.
Q: What is the ideal internal temperature for juicy pork chops
A: The key to perfectly cooked, moist pork chops is to use a meat thermometer. Remove them from the grill the moment the internal temperature reaches 145°F (63°C) in the thickest part, avoiding the bone. The chops will continue to cook slightly as they rest.
Q: Can I make this recipe without a grill
A: Absolutely! You can cook these pork chops in a hot cast-iron skillet on the stovetop for about 6-7 minutes per side. Alternatively, you can bake them in an oven preheated to 400°F (200°C) for 15-20 minutes, until they reach the proper internal temperature.
Q: How long should I marinate the pork chops
A: Marinate the pork chops for at least 45 minutes to allow the garlic, basil, and lemon flavors to penetrate the meat. For an even deeper flavor, you can marinate them for up to 4 hours in the refrigerator.
Pro Tips
- Choose thick-cut, bone-in chops at least 1 inch thick — thinner chops cook too fast and dry out before the grill marks even form.
- Pat the chops completely dry, then marinate them in the basil butter paste for at least 45 minutes (up to 4 hours for deeper flavor).
- Take the chops out of the fridge 20-30 minutes before grilling so the chill comes off and the meat cooks evenly from edge to center.
- Grill over steady medium-high heat (400-450°F / 200-230°C) for about 6 minutes per side, pulling the moment the thickest part reads 145°F / 63°C.
- Rest the chops 5 minutes before serving so the juices redistribute — that final pause is what makes every bite tender and moist.
Frequently Asked Questions
How do I keep my grilled pork chops from drying out?
Three things: thick bone-in chops (1 inch or more), an instant-read thermometer pulled at exactly 145°F / 63°C, and a 5-minute rest before cutting. Overcooking past 145°F is the real culprit.
Is this pork chop recipe keto-friendly?
Yes — each of the four servings has about 2g of carbohydrates, 38.5g of protein, and 48g of fat. The marinade is butter, basil, garlic, and lemon with no sugar.
How long should I marinate the chops?
At least 45 minutes in the refrigerator, and up to 4 hours for an even deeper garlic-basil flavor. Much longer isn't necessary with this fresh paste.
Can I cook these pork chops indoors?
Yes — a cast-iron grill pan over medium-high heat works well with the same timing. Sear them undisturbed to build a crust before flipping.
Recipe card below.
More Recipes You’ll Love
- Easy Chicken Cordon Bleu Chaffles (Keto-Friendly)
- Juicy, Flavorful, and Unbelievably Fast: Your New Favorite Whole Chicken Recipe!
- Seared Scallops Topped with Wasabi Mayo
Juicy Grilled Pork Chops with Garlic Basil Butter
Ingredients
Method
- Create the Garlic Basil Butter: In a small bowl, thoroughly combine the softened butter, finely chopped basil, minced garlic, and fresh lemon juice.
- Mix until you have a smooth, fragrant paste.
- Season generously with salt and freshly ground black pepper.
- Coat the Chops: Pat the pork chops completely dry with paper towels—this is key for a good sear!
- Place them in a baking dish or on a tray and use your hands to rub the garlic-basil butter mixture evenly over every surface of each chop.
- Marinate for Flavor: Cover the dish and transfer it to the refrigerator.
- Let the chops marinate for at least 45 minutes to allow the flavors to penetrate the meat.
- Preheat and Prep the Grill: When you're ready to cook, preheat your gas grill to a steady medium-high heat, about 400-450°F / 200-230°C (450°F). Use a grill brush to clean the grates, then lightly oil them with a high-smoke-point oil to prevent sticking.
- Grill to Perfection: Place the marinated pork chops directly on the hot, oiled grates.
- Grill for approximately 6 minutes per side. The key is to cook them until a meat thermometer inserted into the thickest part, without touching the bone, reads 145°F / 63°C. Avoid overcooking!
- Rest is Best: Immediately remove the pork chops from the grill and place them on a clean cutting board.
- Let them rest for 5 minutes. This crucial step allows the juices to redistribute, ensuring a tender, moist chop.
- Serve warm and enjoy!
- While 45 minutes is great, you can marinate these chops for up to 4 hours for an even deeper flavor.
- Don't go much longer, as the lemon juice can start to affect the texture of the meat.
