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
Ingredients
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
Instructions
Make the Garlic-Rosemary Rub
In a small bowl, mix 2 cloves minced garlic, chopped rosemary, olive oil, salt, and optional black pepper.
Season the Pork Chops
Pat chops dry with paper towels. Rub mixture evenly over both sides. Let sit at room temperature for 15–20 minutes while you prepare the grill and sauce.
Start the Lemon Butter Sauce
In a small saucepan over medium heat, melt 1 tbsp of the butter. Add the minced garlic and sauté 30–45 seconds until fragrant (don’t brown it). Pour in the white wine and simmer until reduced by half, about 2–3 minutes. Add lemon juice and reduce heat to low.
Preheat the Grill
Heat grill to medium-high (around 400–450°F).
Grill the Pork Chops
Place the seasoned chops on the grill. Cook for 5–7 minutes per side, flipping once, until internal temp reaches 145°F (63°C). Remove and let rest under foil for 5 minutes.
Finish the Sauce
While the pork rests, whisk in the remaining 2 tbsp cold butter (a cube at a time) into the warm sauce to emulsify and thicken. Taste and add a pinch of salt if needed.
Serve
Plate the pork chops and spoon warm lemon butter sauce over the top. Garnish with extra rosemary or lemon zest if desired.
In a small bowl, mix 2 cloves minced garlic, chopped rosemary, olive oil, salt, and optional black pepper.
Pat chops dry with paper towels. Rub mixture evenly over both sides. Let sit at room temperature for 15–20 minutes while you prepare the grill and sauce.
In a small saucepan over medium heat, melt 1 tbsp of the butter. Add the minced garlic and sauté 30–45 seconds until fragrant (don’t brown it).
Pour in the white wine and simmer until reduced by half, about 2–3 minutes. Add lemon juice and reduce heat to low.
Heat grill to medium-high (around 400–450°F). Place the seasoned chops on the grill.
Cook for 5–7 minutes per side, flipping once, until internal temp reaches 145°F (63°C). Remove and let rest under foil for 5 minutes.
While the pork rests, whisk in the remaining 2 tbsp cold butter (a cube at a time) into the warm sauce to emulsify and thicken. Taste and add a pinch of salt if needed.
Plate the pork chops and spoon warm lemon butter sauce over the top. Garnish with extra rosemary or lemon zest if desired.
