Description
These grilled pork loin chops are juicy, flavorful, and perfect for a quick weeknight dinner or weekend cookout. Seasoned with garlic powder, smoked paprika, and fresh herbs, then grilled to perfection, they offer a delicious balance of smoky, savory, and bright flavors with minimal effort.
Ingredients
Scale
Meat
- 4 pork loin chops, about 1-inch thick
Seasonings and Marinade
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt, to taste
- Black pepper, freshly ground, to taste
- Fresh herbs (thyme or rosemary), for sprinkling
- 1 tablespoon lemon juice, for brightness
Instructions
- Prepare the pork loin chops: Pat the pork loin chops dry with paper towels to ensure a good sear. Rub both sides with olive oil to help the seasonings stick and prevent the meat from sticking to the grill grates.
- Season the chops: In a small bowl, combine garlic powder, smoked paprika, salt, and freshly ground black pepper. Evenly sprinkle this seasoning mix on both sides of each chop, covering all surfaces to maximize flavor.
- Preheat the grill: Heat your grill to medium-high heat, about 400°F (200°C). Ensuring the grill is hot before placing the chops will help create nice grill marks and cook the meat quickly while keeping it juicy.
- Grill the pork loin chops: Place the pork chops on the grill and cook for about 4 to 5 minutes per side. Flip only once to develop a beautiful crust. Use a meat thermometer to check doneness; pork is safe and ideal at an internal temperature of 145°F (63°C).
- Rest the chops: Remove the grilled pork loin chops from the heat and allow them to rest for 3 to 5 minutes. Resting redistributes the juices throughout the meat, resulting in a moist and tender bite. Finish with a sprinkle of fresh herbs and a drizzle of lemon juice to add brightness just before serving.
Notes
- Make sure the grill is properly preheated to get those perfect sear marks and avoid sticking.
- Letting the meat rest after grilling is crucial for juicy results.
- Use a meat thermometer to avoid overcooking; 145°F is the recommended safe internal temperature for pork.
- You can substitute fresh herbs with dried if fresh are not available, but add them during seasoning rather than as a garnish.
- If you don’t have a grill, this recipe can be adapted to grill pan or broiler with similar cooking times.
