When it comes to pork chop recipes, a rosemary rub has to be one of the tastiest pairings around. And to bring out the perfect smoky flavor, just mix up the rub the night before. Then all that is left to do is grill your boneless pork chops, serve and enjoy.
There is nothing better than grilled pork chops rubbed with rosemary and cooked like a dream. To prevent drying and overcooking, use a meat thermometer so you know precisely when they are done. The pork chops need to reach at least 145°F (63°C). However, they will cook a little after they are off the grill. So it is best to remove your pork chops from the heat immediately.
Not like ribs that require an all-day commitment, grilled pork chops are exceptionally easy to put together. In fact, this is one of the most simple and easy pork chop recipes your will ever make. Keep in mind boneless pork chop recipes when you don’t feel like spending hours cooking a delicious meal.
Good boneless pork chop recipes require the use of a grill pan. It really is the only way to prepare pork chops. But if you don’t have a grill pan you can cook the pork chops in a heavy skillet such as cast iron.
Grilled pork chops have a unique smoky flavor with an amazing crust that locks in the moisture. They turn out moist, juicy and so very tender. Plus the rosemary spice rub adds a whole lot of flavor for very little effort.
Pork chops are best served hot, right off the grill. And you can serve up a very tasty meal with a few side dishes like scalloped potatoes, steamed asparagus and fresh bread.
Best Cookware to Use
- In a small bowl, mix brown sugar, rosemary, salt and pepper. Rub the mixture around the surface of the pork chops until it is completely covered. Turn the meat over and apply the rub to the other side. Allow the spices to infuse the meat for a few minutes before cooking. If you can, the pork chops will be tastier if you allow the rub to penetrate the meat for a few hours or overnight. Just cover and place the meat in the refrigerator.
- Preheat your grill or skillet to medium-high. Add the oil and coat the whole surface of the pan. Cook the pork chops for 5-6 minutes then turn over and cook another 5-6 minutes. Make sure to check the pork chops with an instant-read thermometer. The interior of the pork chops should not exceed 145°F (63°C). Also, a thicker pork chop takes longer to cook. A 1-inch thick pork chop and bone-in chops will be done (medium-rare) in approximately 12 minutes total.
When the grilled pork chops are done, put them on a plate. Pour the pan juices over the top of the pork chops. Cover loosely with tinfoil and let rest a few minutes. Serve.