Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 bone-in pork chops, 1–1¼ inch thick (8–10 oz each)
- 3 tbsp olive oil (plus 1 tbsp for apples)
- 2 tbsp fresh lemon juice
- 3 garlic cloves, minced
- 2 tbsp chopped fresh rosemary and thyme (mixed)
- 1 tbsp Dijon mustard
- 1 tbsp brown sugar or maple syrup (plus 1 tbsp for apples)
- 1 tsp kosher salt, ½ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 2 large firm apples (such as Honeycrisp or Granny Smith)
- 1 tbsp butter (optional, for finishing apples)
Do This
- 1. Whisk olive oil, lemon juice, garlic, herbs, Dijon, brown sugar, salt, pepper, and red pepper flakes into a marinade.
- 2. Pat pork chops dry, coat well in marinade, and refrigerate 30–120 minutes.
- 3. Core apples, cut into thick wedges, and toss with olive oil, a little brown sugar or maple, salt, and pepper.
- 4. Preheat grill to medium-high (425–450°F) with a two-zone fire (hot and cooler side).
- 5. Grill pork chops over the hot side 3–4 minutes per side for strong grill marks, then move to cooler side and cook to 140°F internal temperature.
- 6. While pork finishes, grill apple wedges 3–4 minutes per side until charred and tender; toss with butter if using.
- 7. Rest pork chops 5–10 minutes (they will rise to about 145°F), then serve with charred apples and pan or plate juices spooned over.
Why You’ll Love This Recipe
- Juicy, fire-grilled pork chops with deep smoky flavor and a fragrant garlic-herb crust.
- Charred apples add a sweet-tart, caramelized contrast that perfectly balances the richness of the meat.
- Simple marinade, everyday ingredients, and straightforward grilling technique suitable for home cooks.
- Impressive, rustic presentation that feels restaurant-worthy yet weeknight-friendly.
Grocery List
- Produce: Garlic, fresh rosemary, fresh thyme, lemons, 2 large firm apples (such as Honeycrisp, Granny Smith, or Pink Lady)
- Dairy: Butter (optional, for finishing apples)
- Pantry: Bone-in pork chops, olive oil, Dijon mustard, brown sugar or maple syrup, kosher salt, black pepper, red pepper flakes (optional)
Full Ingredients
Garlic Herb Marinade & Pork Chops
- 4 bone-in pork chops, 1–1¼ inch thick (about 8–10 oz each)
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice (about 1 lemon)
- 3 garlic cloves, finely minced
- 1 tbsp chopped fresh rosemary leaves
- 1 tbsp chopped fresh thyme leaves
- 1 tbsp Dijon mustard
- 1 tbsp packed light brown sugar or pure maple syrup
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ¼ tsp red pepper flakes (optional, for gentle heat)
Charred Apples
- 2 large firm apples (Honeycrisp, Granny Smith, Pink Lady, or similar)
- 1 tbsp olive oil
- 1 tbsp packed light brown sugar or pure maple syrup
- ¼ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 tsp fresh thyme leaves (optional, for a savory note)
- 1 tbsp unsalted butter (optional, to finish and gloss the apples)
To Serve (Optional but Recommended)
- Extra fresh thyme or rosemary sprigs, for garnish
- Flaky sea salt, for finishing
- Lemon wedges, for squeezing over just before serving
Step-by-Step Instructions
Step 1: Make the garlic herb marinade
In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, brown sugar or maple syrup, kosher salt, black pepper, and red pepper flakes (if using). Whisk until the mixture is well combined and slightly thickened. Taste a tiny bit and adjust the seasoning with a pinch more salt or lemon juice if needed; it should taste boldly seasoned and bright, since this flavor will mellow on the pork.
Step 2: Marinate the pork chops
Pat the pork chops dry with paper towels on all sides. This helps the marinade cling and the chops sear better later. Place the pork chops in a large zip-top bag or shallow dish. Pour the marinade over the chops, turning them to coat thoroughly. Seal the bag (pressing out extra air) or cover the dish tightly.
Refrigerate for at least 30 minutes and up to 2 hours. Flip the chops once or twice during this time if you can, so they marinate evenly. Avoid marinating much longer than 2 hours, as the lemon juice can begin to change the texture of the meat.
Step 3: Prep the apples for grilling
While the pork marinates, prepare the apples. Core the apples and cut each one into 8 thick wedges (you want sturdy pieces that will hold up on the grill). In a medium bowl, toss the apple wedges with 1 tbsp olive oil, 1 tbsp brown sugar or maple syrup, ¼ tsp kosher salt, ¼ tsp black pepper, and fresh thyme leaves if using. Make sure every wedge is lightly coated; this light coating of fat and sugar will help them caramelize and char without sticking.
Set the apples aside at room temperature while you preheat the grill.
Step 4: Preheat and set up the grill
Preheat your grill to medium-high heat, aiming for about 425–450°F. For a gas grill, turn burners on high and close the lid for 10–15 minutes, then reduce to medium-high as needed. For a charcoal grill, build a two-zone fire: pile lit coals on one side for direct high heat, leaving the other side cooler for indirect cooking. Clean and oil the grates just before grilling by brushing them and wiping lightly with an oiled paper towel or cloth held with tongs.
Having a hot side and a cooler side gives you beautiful grill marks and flame-kissed flavor without overcooking the pork or burning the apples.
Step 5: Grill the pork chops over direct heat
Remove the pork chops from the marinade, letting any excess drip back into the bag or dish. Discard used marinade. Just before they go on the grill, you can pat the chops lightly with paper towels if they are dripping; a thin coating is good, but too much marinade can cause flare-ups and steaming instead of searing.
Place the chops on the hot side of the grill over direct heat. Close the lid and grill for 3–4 minutes on the first side, until strong grill marks form and the edges start to look slightly opaque. Flip the chops and grill for another 3–4 minutes on the second side. If the fire flares up, move the chops briefly to the cooler side until the flames calm down.
Step 6: Finish the pork over indirect heat and char the apples
Once both sides of the pork chops are well marked, move them to the cooler side of the grill (indirect heat). Close the lid and continue cooking until an instant-read thermometer inserted into the thickest part of the chops reaches 140°F, about 4–8 minutes more depending on thickness and your grill. Start checking after 4 minutes to avoid overcooking.
While the pork finishes, place the apple wedges over the hotter side of the grill in a single layer. Grill for 3–4 minutes per side, turning once, until they develop deep char marks in spots and are just tender but not falling apart. If they start to burn, slide them to a slightly cooler area. When done, transfer apples to a bowl and, if using, toss immediately with 1 tbsp butter so it melts and glazes the fruit.
Step 7: Rest, garnish, and serve
Transfer the cooked pork chops to a clean plate or cutting board. Loosely tent with foil and let them rest for 5–10 minutes; the internal temperature will rise to about 145°F, which is ideal for juicy, safely cooked pork. Resting allows the juices to redistribute instead of spilling out when you cut.
To serve, arrange the pork chops on warm plates or a platter. Spoon any resting juices over the top. Pile the charred apple wedges alongside or partially on top of each chop. Finish with a sprinkle of flaky sea salt, a few fresh herb leaves, and a squeeze of lemon if you like a brighter finish. Serve immediately while everything is hot and fragrant.
Pro Tips
- Choose the right chops: Bone-in pork rib or loin chops that are at least 1 inch thick stay juicier and get better grill marks than thin, boneless chops.
- Do not over-marinate: Because this marinade is acidic, 30–120 minutes is plenty. Longer can make the exterior of the meat a bit mushy.
- Use a thermometer: Pork is best when pulled from the grill at 140°F and rested to 145°F. This prevents dry, overcooked meat.
- Control flare-ups: Keep a “cool zone” on the grill and move chops there if fat drips ignite flames. Close the lid briefly to starve flames of oxygen.
- Apples need space: Spread apple wedges out so they grill, not steam. Crowding will prevent those tasty charred edges.
Variations
- Smoky maple twist: Replace the brown sugar in the marinade with maple syrup and add ½ tsp smoked paprika. Use maple syrup on the apples, too, for a cohesive smoky-sweet profile.
- Sage and apple cider version: Swap the lemon juice for 2 tbsp apple cider and use chopped fresh sage instead of thyme. Brush the chops lightly with cider during the last few minutes on the cooler side of the grill.
- Cast-iron indoor option: If you cannot grill, sear marinated chops in a hot cast-iron skillet on the stovetop for 3–4 minutes per side, then finish in a 400°F oven to 140°F. Char the apples in the same skillet over medium-high heat.
Storage & Make-Ahead
You can prepare the marinade up to 2 days in advance and store it covered in the refrigerator. The pork chops can be placed in the marinade up to 2 hours before you plan to grill. The apples can be cored, sliced, and tossed with oil and seasonings up to 2 hours ahead; keep them covered in the refrigerator and bring to room temperature while the grill heats.
Cooked pork chops will keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of water or broth until warmed through, to avoid drying them out. The charred apples can also be refrigerated up to 3 days and are delicious reheated in a skillet or served cold over salads or grain bowls.
For longer storage, the cooked chops can be frozen for up to 2 months. Wrap them tightly in foil, then place in a freezer bag. Thaw overnight in the refrigerator before reheating.
Nutrition (per serving)
Approximate values for one serving (one pork chop plus one-quarter of the apples): about 520 calories; 33 g protein; 28 g fat; 23 g carbohydrates; 17 g sugar; 2 g fiber; 780 mg sodium. Actual values will vary with the exact size of the chops, trimming, and how much marinade is absorbed or discarded.
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