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
- 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.