This recipe for Herb-Rubbed Pork Chops is full of amazing flavor thanks to the fresh basil, rosemary, thyme, garlic, and black Hawaiian salt. Grilled to perfection, serve the chops with a selection of grilled vegetables or a salad – perfect for al fresco dining!
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Herb-Rubbed Pork Chops
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and to ensure that you have all the ingredients and equipment required as well as understand the steps and timings involved.
There is something so good about eating al fresco out in the summer sunshine isn’t there? Somehow food tastes better when eaten outside!
Summer also brings a wonderful array of seasonal fresh vegetables that would pair perfectly with these herb-rubbed pork chops.
If you are thinking about hosting a Summer Dinner Party, then this is the perfect main dish for your event!
Bone-in pork chops are rubbed with a delicious mixture of fresh herbs (basil, rosemary, and thyme), garlic, and then seasoned with a sprinkling of black Hawaiian salt just before serving.
Want to know more about Hawaiian black salt? Well, it gets its black color from the activated charcoal that is mixed with sea salt that gives it a wonderful earthy flavor. It [usually] comes from Hawaii or (interestingly) Cyprus (which is my father-land!). It is usually used as a finishing salt.
You will be amazed at how flavorful and juicy these pork chops are! Your guests definitely won’t be complaining about the chops being dry!
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 or red 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.
The recipe card gives instructions for the herb-rubbed pork chops, but the photos show it plated with a variety of grilled vegetables – this can be your choice of seasonal veggies such as red onions, zucchini, bell peppers, egg plant, etc.
You could also make a compound butter using the herbs in the rub and place a pat of it on top of each chop when serving.
Compound butters are so easy to make and it is as simple as mashing some softened butter with herbs and spices and then rolling up in some parchment paper into a log shape.
You then place it back in the fridge to firm up again before slicing pats off to use on meats, vegetables, fish, and even spread on bread – yum!
Store in the fridge for up to a week, or for up to 6 months in the freezer.
More Recipes Using Pork
Since the hero ingredient in this recipe is pork here are some more recipes using the same:
- Mexican Pork Stew with Black Beans & Vegetables
- Easy Jerk Pork, Rice & Peas and Pineapple Salsa
- Greek-Cypriot Pork Tavas
How Do I Make Herb-Rubbed Pork Chops?
Just check out the recipe card below with full ingredients, and instructions. You can print the card out too (don’t worry, the pics don’t print to save your ink!).
- 2 Tbsp kosher salt (sea salt flakes)
- 1 tsp ground black pepper
- 6-8 large fresh basil leaves, torn into pieces
- 2 stems fresh rosemary, leaves stripped from stems and crushed
- 2 Tbsp fresh thyme leaves, crushed with fingers
- 3 cloves garlic, smashed, peeled and roughly chopped
- 4 thick-cut bone-in pork chops, approximately 1” thick
- 1 Tbsp Hawaiian black salt
- Combine kosher salt, black pepper, basil, rosemary, thyme, and garlic thoroughly in a small bowl.
- Rub mixture over all sides of pork chops until thoroughly covered.
- Preheat grill to a medium before adding pork chops over direct heat. Cook for 7-8 minutes, turning 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.
- Serve with a grilled summer vegetable medley and sprinkle with Hawaiian black salt on top of each pork chop.
- You could also top with a pat of compound butter seasoned with the same herbs used in the rub.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 335Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 132mgSodium: 5319mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 41g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
You’ve made the main dish, but what about the rest of the courses?
Here are additional recipes to make a full meal!
- Appetizer: Roasted Garlic Hummus Dip Recipe
- Side Salad: Roasted Vegetable & Orzo Salad
- Beverage: Blackberry Vodka Cocktail
- Dessert: Delicious & Easy Lemon Hand Pies
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!