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

Preparation

  • Mince the garlic and finely chop the rosemary.
  • Pat the pork chops dry with paper towels.
  • In a small bowl, mix the garlic, rosemary, olive oil, salt, and black pepper. Rub evenly over both sides of the chops and let rest at room temperature while you preheat the grill.
  • Cube the butter and keep it cold for the sauce. Measure the wine and lemon juice.

Cooking

  • In a small saucepan over medium heat, melt a portion of the butter. Add the garlic and sauté briefly until fragrant.
  • Pour in the white wine and simmer until reduced by about half. Stir in the lemon juice and lower the heat to keep warm.
  • Preheat the grill to medium-high heat. Place the pork chops on the grill and cook, flipping once, until nicely browned and cooked through.
  • Remove the chops and let them rest.
  • While resting, whisk the remaining cold butter into the warm sauce a little at a time until smooth and slightly thickened. Season with salt to taste.

Serving

  • Plate the rested pork chops.
  • Spoon the warm lemon butter sauce over the top.
  • Garnish with extra rosemary or lemon zest if desired.
  • Serve immediately.