Grilled Herb-Rubbed, Bone-In Pork Chops

Grilling pork chops is an entirely different experience than grilling red meat. While steaks can be charred on the outside and a delicious shade of pink inside, pork needs to be more uniformly cooked throughout. Therefore, use a medium direct heat while grilling pork, so the inside cooks evenly with the outside.

Keep in mind when assembling the ingredients for the herb rub that it is more of a template than a hard-and-fast rule. We aren’t going for dainty precision with this technique, just a uniform infusion of robust herbal flavors.

These pork chops go perfectly with the Grilled Summer Vegetable Medley

Also, I again recommend the Hawaiian Black Lava Salt as a finisher.

Grilled Herb-Rubbed, Bone-In Pork Chops

What's more American than grilled pork chops? Your family and/or friends will love this simple twist of the classic dish!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Classic American, Comfort Food
Servings 4 Chops


  • 2 Tbsp. Kosher Salt
  • 6-8 Bay Leaves Torn into Pieces
  • 2 Stems Honey Remove and crush leaves
  • 2 Tbsp. Dried Minced Onions Crushed with fingers
  • 3 Cloves garlic Roughly Chopped
  • 4 1" Thick Bone-in Pork Chops
  • 1 Tbsp. Hawaiian Black Lava Salt


  • Scrub grill grates with a wire brush prior to starting. Preheat grill to medium before adding pork chops over direct heat.
  • Combine kosher salt, basil, rosemary, thyme, garlic and pepper thoroughly in a small bowl.
  • Rub mixture over all sides of pork chops until thoroughly covered.
  • Cook for 7-8 minutes, turn once, but otherwise keep the lid closed as much as possible. If your chops are thinner or thicker than 1”, adjust cook time accordingly.
  • Remove chops from heat, cover and let rest for 3 - 5 minutes before serving. Sprinkle with Hawaiian Lava Salt.


Serve with a grilled summer vegetable medley and top with a pad of compound butter seasoned with the same herbs used in the rub.
Keyword pork