Garlic-Rosemary Grilled Pork Chops with Lemon Butter Sauce

Juicy grilled pork chops are seasoned with a garlic-rosemary rub and topped with a bright, buttery lemon-wine sauce for a flavorful and elegant meal.

This recipe features tender, juicy pork loin chops infused with a fragrant garlic and rosemary rub, then grilled to perfection for a smoky, flavorful crust. While the pork rests, a quick lemon butter sauce is prepared by simmering white wine with garlic and fresh lemon juice, then whisking in cold butter for a silky finish. The bright, tangy sauce complements the savory chops beautifully, creating a well-balanced dish that’s simple enough for a weeknight dinner but elegant enough for entertaining. Garnish with a touch of rosemary or lemon zest for added freshness and visual appeal.

Servings

2

Prep Time

15-20 minutes

Cook Time

10-14 minutes + 5 mins rest

Total Time

30-40 minutes

For the Pork Chops
2 pork loin chops (1–1¼” thick, bone-in or boneless)
2 cloves garlic, minced
1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
1½ tbsp olive oil
½ tsp kosher salt
½ tsp black pepper (optional)

For the Lemon Butter Sauce
3 tbsp unsalted butter, cold and cubed
1 clove garlic, minced
¼ cup dry white wine (e.g., Sauvignon Blanc)
1½ tbsp fresh lemon juice (about ½ lemon)
Pinch of salt

Preparing the Pork Chops
Pat 2 pork loin chops (1–1¼” thick, bone-in or boneless) dry with paper towels. In a small bowl, mix 2 cloves minced garlic, 1 tablespoon finely chopped fresh rosemary (or 1 teaspoon dried), 1½ tablespoons olive oil, ½ teaspoon kosher salt, and ½ teaspoon black pepper (optional). Rub this mixture evenly over both sides of the pork chops and let them sit at room temperature for about 15–20 minutes to absorb the flavor.

Cooking the Pork Chops
Heat a skillet over medium-high heat until hot. Add the pork chops and cook for about 4–5 minutes per side, until nicely browned and the internal temperature reaches 145°F. Transfer the pork chops to a plate and let them rest for 5 minutes while you prepare the sauce.

Making the Lemon Butter Sauce
In the same skillet, reduce the heat to medium and add 1 clove minced garlic, cooking for about 30 seconds until fragrant. Pour in ¼ cup dry white wine, scraping up any browned bits from the bottom of the pan, and let it simmer for 2–3 minutes to reduce slightly. Stir in 1½ tablespoons fresh lemon juice and a pinch of salt, then add 3 tablespoons cold cubed butter a few pieces at a time, whisking continuously until the sauce becomes smooth and slightly thickened.

Finishing and Serving
Return the pork chops to the skillet briefly, spooning the lemon butter sauce over the top to coat. Serve immediately, allowing the bright, buttery sauce to complement the savory pork.