Best Lemon Grilled Pork Chops Recipes

GRILLED LEMON HERB PORK CHOPS

Steps:

• In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade.
• Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside.
• Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with boiled marinade, until done.

GRILLED HONEY, LEMON, AND GARLIC PORK CHOPS

Steps:

• Combine all ingredients except pork chops in a small bowl.
• Place pork in shallow baking dish and pour marinade over pork. Cover and refrigerate 4 hours or overnight.
• Remove from marinade and reserve marinade. Heat the marinade in a small saucepan over medium heat to a simmer.
• Grill pork over medium hot coals 12-15 minutes, turning once during cooking and basting frequently with marinade, until meat termometer registers 155 degrees to 160 degrees F.

GRILLED VEAL OR PORK CHOPS WITH MARSALA FIG SAUCE, LEMON-RICOTTA ORZO, CELERY AND MUSHROOM SALAD

Steps:

• Heat the water to a boil for pasta. Season the water with salt and cook pasta to al dente. Heads up: you will need to add 1 box of peas the last minute of cooking time to the water.
• Pat chops dry. Mix the grill seasoning, seeds and coriander and rub the mixture into the chops.
• Preheat oven to 375 degrees F.
• In a small pot over medium low heat combine the figs, Marsala and thyme. Season with some black pepper and gently reduce 15 minutes.
• Heat about 2 tablespoons of oil in a skillet over medium-high heat. When oil smokes, sear chops 2 minutes on each side and transfer to oven for 10 minutes.
• Slice the celery and mushrooms and combine with parsley.
• In a pasta bowl, combine the zest of 2 lemons with ricotta cheese, salt and pepper.
• Dress the celery and mushrooms with the juice of 2 lemons and 1/4 cup oil, season with salt and pepper and top with lots of shaved Parmesan.
• Add peas to orzo, cook 1 minute. Drain the orzo and peas and add to the lemon ricotta. Toss to combine and adjust salt and pepper, to taste.
• Serve chops with figs on top and ricotta orzo and celery and mushroom salad along side.

GRILLED LEMON HERB PORK CHOPS

Steps:

• Mix all ingredients in a storage bag and marinate 2 hours to overnight turning bag frequently.
• Remove marinade from bag and bring to boil, remove from heat and set aside.
• Heat grill to medium and cook pork chops 5-7 minutes each side basting with remaining cooked marinade.

GRILLED PORK CHOPS WITH PLUMS, HALLOUMI, AND LEMON

Steps:

• Prepare a grill for medium-high heat; oil grate. Combine honey and 2 Tbsp. oil in a large resealable plastic bag. Season pork chops generously with salt and pepper and add to bag. Seal, pressing out air, and massage chops to coat.
• Place plums, lemon, and Halloumi on a rimmed baking sheet and drizzle with 2 Tbsp. oil; toss to coat. Season plums and lemon with salt, then season everything with pepper.
• Grill pork over medium-high, turning occasionally with tongs and moving around if needed to prevent flare-ups, until an instant-read thermometer inserted into the center (about 1/2" from the bone) registers 130°F, 6-8 minutes. Transfer to a cutting board and let rest 10 minutes.
• Meanwhile, grill plums, lemon (cut side down), and Halloumi, turning plums and cheese once or twice, until grill marks appear and plums start to release their juices, about 4 minutes. Transfer plums, lemon, and Halloumi to cutting board with pork and let cool 1 minute. Slice each plum half into 3 wedges and tear Halloumi into 1" pieces.
• Cut pork away from bone and slice 1/2" thick. Arrange meat on plates; discard bones. Spoon plums and Halloumi around and on top of meat, dividing evenly. Squeeze juice from grilled lemon over; season with more salt and pepper. Top with oregano, sprinkle with some Aleppo-style pepper, and drizzle with a little oil.

GRILLED LEMON PORK CHOPS

Steps:

• In a small bowl, combine the lemonade concentrate, soy sauce, seasoned salt, celery salt and garlic powder. Pour 1-1/2 cups into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork chops, covered, over medium heat or broil 4-5 in. from the heat for 3-4 minutes on each side or until a thermometer reads 145°, basting occasionally with reserved marinade. Let meat stand for 5 minutes before serving.

LEMON-TARRAGON GRILLED PORK CHOPS

Steps:

• Combine water, sugar, and salt in a bowl, stirring with a whisk until sugar and salt dissolve. Pour water mixture into a large zip-lock plastice bag. Add the tarragon, lemon rind and juice. Add the pork chops to bag and marinate in refrigerator for 2-4 hours, turning bag occasionally.
• Prepare the grill about 20 minutes before taking pork out of refrigerator.
• Spray grill with non-stick olive oil cooking spray.
• Remove pork chops from bag and discard the remaining marinade. Sprinkle evenly with pepper.
• Place pork on grill and grill for 3 minutes on each side until desired degree of doneness.

LEMON GRILLED PORK CHOPS

Steps:

• Combine the first five ingredients (I've found the lemon zest and lemon juice requirements are perfect for one lemon).
• Place pork chops in the marinade for at least 30 minutes.
• Salt and pepper pork chops to taste, then grill (approx. 5-7 minutes per side).

GRILLED FENNEL-SPICED PORK CHOPS WITH SAGE-LEMON VINAIGRETTE

Steps:

• For vinaigrette: Combine the sage, lemon juice, zest, shallot, honey, salt and pepper in a blender and blend until smooth. With the motor running, slowly drizzle in oil and blend until emulsified. For Pork: 1. Heat your grill to medium-high. Place the fennel seeds, salt, and peppercorns in a spice mill and process until finely ground. Alternatively, combine the spices ona cutting board and crush them with the bottom of a heavy pot. 2. Brush pork with oil and season on both sides with fennel mixture. 3. Grill the pork until slightly charred on both sides and cooked to medium-well, 4-5 min per side. 4. Transfer pork to a place and immediately drizzle each chop with 2 T of the sage-lemon vinaigrette. Let the chops rest for 5 minutes until serving. Serving the remaining vinaigrette on the side if desired.

GRILLED DIJON PORK CHOPS WITH LEMON & ROSEMARY

Steps:

• Mix all ingredients except chops until blended. Reserve half; brush remaining onto chops.
• Grill 10 to 14 min. or until chops are done (145ºF), turning after 6 min. and brushing with remaining mustard mixture.
• Remove chops from grill. Let stand 3 min. before serving.

GRILLED PORK CHOPS WITH LEMON SHALLOT CHUTNEY

Steps:

• Preheat grill to medium.
• Season the pork chops with salt, pepper and smoked paprika, to taste. Drizzle with olive oil and put on the hot grill. Grill for 4 to 5 minutes on each side achieving slight char. Transfer to a platter, top with Lemon Shallot Chutney and serve.
• In a small bowl, mix together the lemon sections, shallots, tarragon, chives, olive oil, sugar, and salt and pepper, to taste. Set aside.

GRILLED FENNEL-SPICED PORK CHOPS W/SAGE-LEMON VINAIGRETTE

Steps:

• Combine sage, lemon juice, zest, shallot, honey, salt, and pepper in a blender and blend until smooth. With the motor running, slowly drizzle in the oil and blend until emulsified. Heat grill to medium-high. Grind the fennel seeds, salt, & peppercorns until finely ground. Brush prok chops with oil and season on both sides w/the fennel mixture. Grill chops until slightly charred on both sides and cooked to medium-well. Transfer the chops to a plate and immediately drizzle each chop w/2 T of the vinaigrette. Let chops rest for 5 minutes.

LEMON PEPPER GRILLED PORK CHOPS

Steps:

• 1. In deep bowl mix all marinade ingredients. 2. Marinate at least 2 hours. 3. Remove from marinade and cook over medium-high heat on greased grill for no more than 15 minutes or until done. Cooking time for second side is shorter by 1-2 minutes. 3/4" or thinner, 5-6 minutes maximum per side, thicker than 3/4" 6-7 minutes maximum per side. DO NOT OVER_GRILL, chops will become tough. After 2 minutes grilling on a side, rotate chops 45 degrees for even cooking. Turn over when juices pool on upper surface and meat appears to be cooked half-way through.