Go Back Email Link
+ servings
grilled boneless pork loin chops with garlic lemon and rosemary and balsamic glaze on platter
Print Pin
5 from 6 votes

Grilled Pork Loin Chops with Lemon and Rosemary

Tender grilled pork loin chops with lemon and rosemary are topped with a simple balsamic glaze for a quick and easy summer dinner. 
Course Main
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 8
Calories 275kcal
Author Dee


  • 1 pound boneless pork loin chops thin cut


  • ¼ cup olive oil
  • 6 cloves garlic
  • 2 springs of rosemary
  • 6 leaves basil
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper


  • ¼ cup lemon juice
  • ½ cup olive oil
  • 2 teaspoons balsamic vinegar
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 2 cloves garlic chopped


  • Put the pork chops into a large zip-top bag, and fill with marinade of olive oil, garlic, rosemary, basil, sea salt and pepper 
  • Marinate in the refrigerator for at least 30 minutes
  • In a mixing bowl, whisk the lemon juice, olive oil, balsamic vinegar, garlic, sea salt and pepper together, and use for basting
  • Remove pork chops from bag, discard sauce, and set gas grill to medium heat
  • Grill chops on heavy-duty aluminum foil for about 4 minutes per side,(depending upon thickness) and baste with the sauce
  • Remove chops to a platter and cover with foil
  • Place remaining sauce in a small saucepan, and cook on medium high heat for about 1 minute or until sauce begins to thicken
  • Pour sauce over pork chops, and serve immediately


Pork should be cooked to an internal temperature of 145 degrees.
Make sure to heat sauce to boiling and reduce after basting pork.


Calories: 275kcal | Carbohydrates: 1g | Protein: 12g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 37mg | Sodium: 464mg | Potassium: 228mg | Vitamin A: 20IU | Vitamin C: 3.9mg | Calcium: 9mg | Iron: 0.5mg