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Herbed Pork Chops

Forget dry, over-cooked, flavorless pork chops...These are grilled to perfection, juicy, tender, and bursting with flavor! I am confident these will become a family favorite in your house!
Course Main Course
Prep Time 10 minutes
Cook Time 10 minutes
Servings 6 servings

Ingredients

  • cup dried parsley flakes
  • ¼ cup dried marjoram
  • ¼ cup dried thyme
  • 3 tablespoons rubbed sage
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 4-6 bone-in pork chops
  • 2-4 tablespoons oil

Instructions

  • Take the pork chops out of the refrigerator and allow them to come to room temperature.
  • In a bowl, combine the first 8 ingredients.
  • Brush the pork chops with oil and lightly salt. Rub a very generous amount of the herb mixture on the pork chops. Flip the pork chop over and repeat on the other side.
  • Preheat the grill over medium-high to high heat. **Stovetop directions are in the notes.
  • Once the grill is preheated, place the chops on the grill and allow to cook for 4 to 5 minutes, and then flip. Continue cooking on the other side for 4 to 5 minutes or until the internal temperature reaches 140°F.
    **Actual grilling time will depend on your own grill and the thickness of the chops. I recommend always using a meat thermometer to ensure your meat is cooked to a safe temperature.
  • When they reach an internal temperature of 140°F, they are done. Remove them from the grill and let them rest on a plate for 5 minutes, during which time they will continue cooking with the residual heat and will eventually reach 145°F.

Notes

Stovetop Instructions:
  • Heat your skillet to medium-high and add 1 tablespoon of olive oil. When it's shimmering hot, add your chops.
  • Sear on one side, without moving them at all, until they are nice and golden brown on the first side, about 3-5 minutes. Then flip and sear the other side until browned. 
  • The best way to check if the pork chop is done is to use a meat thermometer. When they reach an internal temperature of 140°F, they are done. 
  • Remove them from the skillet and let them rest on a plate for 5 minutes, during which time they will continue cooking with the residual heat and will eventually reach 145°F.
  • Cooking time can vary based on the thickness of the pork chops.
 
Store any leftover herbs in an airtight container for up to 6 months.