Grilled Butterfly Pork Chops Recipe
I absolutely love this recipe because it combines the perfect blend of fresh herbs and zesty lemon to create pork chops that are both juicy and bursting with flavor. Plus, grilling them gives that irresistibly smoky finish, making every bite feel like a gourmet BBQ feast at home.
The wonderful smoky scent of grilled butterfly pork chops permeates the air. My recipe for this protein-rich dish includes olive oil, zesty lemon juice, and just a whisper of garlic, along with good old rosemary and thyme.
When you infuse the chops with smoked paprika, you add depth. And when you boost the savory profile with Dijon mustard, you create a meal I think you’re going to really enjoy.
Ingredients
Olive Oil: Fats that are heart-healthy support cardiovascular health and add richness.
Lemon Juice: Provides a bright, revitalizing taste and a jolt of vitamin C.
Garlic: Delivers a defiant, mouth-watering taste and has protective effects on the immune system.
Rosemary has the following characteristics:
– Nutty and fragrant.
– Earthy and aromatic.
– Anti-inflammatory benefits.
Thyme: Subtle earthiness amplifies flavors; rich in antioxidants.
Smoked paprika: Provides a smoky flavor and an intense red color.
Ingredient Quantities
- 4 bone-in pork chops, butterflied (about 1 inch thick)
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon Dijon mustard
- Pinch of red pepper flakes (optional)
Instructions
1. In a medium bowl, combine the olive oil, lemon juice, minced garlic, chopped rosemary, thyme leaves, salt, black pepper, smoked paprika, Dijon mustard, and red pepper flakes (if using) to make the marinade. Whisk together until well blended.
2. Put the butterflied pork chops into a large resealable plastic bag or a shallow dish.
3. Marinade the pork chops in a zip-top bag or covered dish for at least 2 hours or up to overnight.
Ensure the marinade covers all chops evenly.
Cook chops on the grill or in a grill pan for 5 minutes per side.
4. Set your grill to medium-high heat.
5. Take the pork chops out of the marinade, letting any extra liquid fall off, and throw away the leftover marinade.
6. Apply a small amount of oil to the grill grates. This keeps food from sticking to the grill.
7. Put the pork chops on the grill above direct heat. Grill the chops for 4 to 5 minutes on each side or until they reach an internal temperature of 145°F (63°C).
8. Take the pork chops off the grill and let them sit for 3-5 minutes, during which time they will retain their juices.
9. If desired, add more fresh herbs to the grilled pork chops for garnish.
10. Serve the hot pork chops with your favorite side dishes, and enjoy!
Equipment Needed
1. Medium bowl
2. Whisk
3. Measuring cups and spoons
4. Large resealable plastic bag or shallow dish
5. Grill or grill pan
6. Tongs
7. Meat thermometer
8. Brush (for applying oil to grill grates)
FAQ
-
Can I use boneless pork chops for this recipe?
Yes, boneless pork chops can be used, but bone-in chops often provide more flavor and remain juicier during grilling. -
How long should I marinate the pork chops?
It’s best to marinate the pork chops for at least 30 minutes, but for more flavor, marinate for up to 2 hours in the refrigerator. -
What temperature should the grill be set to for cooking?
Preheat the grill to medium-high, around 375°F to 400°F, for optimal grilling results. -
How can I ensure the pork chops do not dry out?
Avoid overcooking; grill each side for 4-5 minutes, or until the internal temperature reaches 145°F. Let them rest for 3 minutes before serving. -
Can I substitute dried herbs for fresh rosemary and thyme?
Yes, you can use dried herbs. Use about one-third of the amount, as dried herbs are more potent. -
Is the red pepper flakes necessary?
The red pepper flakes are optional and only add a mild heat. You can omit them if you prefer a milder flavor. -
What sides pair well with grilled butterfly pork chops?
Grilled vegetables, mashed potatoes, or a fresh salad complement the pork chops nicely.
Substitutions and Variations
Avocado oil or canola oil can take the place of olive oil.
Lemon juice can be easily replaced by other ingredients in recipes. Lime juice is the most obvious substitution, as it is a direct counterpart to lemon juice in flavoring. However, other citrus fruits, such as if using grapefruit juice for a tangy twist, can work well as substitutes. If a recipe calls for a large amount of lemon juice, say more than 1/4 cup, you might also consider using a combination of lime juice and lemon zest. The lime juice will give you the tartness you need, and the lemon zest will provide the fragrant oils that truly make it taste like lemon.
Rosemary, fresh: Use 1 teaspoon dried rosemary or fresh sage to replace.
Thyme, fresh: Substitute with 1 teaspoon dried thyme or fresh oregano.
Yellow mustard or whole grain mustard can be used as substitutes for Dijon mustard.
Pro Tips
1. Marinade Time: For best results, let the pork chops marinate overnight. This will allow the flavors to penetrate deep into the meat, resulting in juicier and more flavorful chops.
2. Pat Dry Before Grilling: After removing the pork chops from the marinade, pat them dry with paper towels. This helps to achieve a nice sear and prevents excess moisture, which can cause steaming instead of grilling.
3. Temperature Check: Use a meat thermometer to ensure perfect doneness. Insert it into the thickest part of the pork chop. They are done when they reach an internal temperature of 145°F (63°C), ensuring they remain juicy but cooked through.
4. Resting Period: After grilling, let the pork chops rest for 5 minutes. This resting period redistributes the juices throughout the meat, helping to keep them moist and flavorful.
5. Grill Marks: For professional-looking grill marks, create a crosshatch pattern by rotating the pork chops 45 degrees halfway through the grilling time on each side. This not only looks great but also enhances the texture.
Grilled Butterfly Pork Chops Recipe
My favorite Grilled Butterfly Pork Chops Recipe
Equipment Needed:
1. Medium bowl
2. Whisk
3. Measuring cups and spoons
4. Large resealable plastic bag or shallow dish
5. Grill or grill pan
6. Tongs
7. Meat thermometer
8. Brush (for applying oil to grill grates)
Ingredients:
- 4 bone-in pork chops, butterflied (about 1 inch thick)
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon Dijon mustard
- Pinch of red pepper flakes (optional)
Instructions:
1. In a medium bowl, combine the olive oil, lemon juice, minced garlic, chopped rosemary, thyme leaves, salt, black pepper, smoked paprika, Dijon mustard, and red pepper flakes (if using) to make the marinade. Whisk together until well blended.
2. Put the butterflied pork chops into a large resealable plastic bag or a shallow dish.
3. Marinade the pork chops in a zip-top bag or covered dish for at least 2 hours or up to overnight.
Ensure the marinade covers all chops evenly.
Cook chops on the grill or in a grill pan for 5 minutes per side.
4. Set your grill to medium-high heat.
5. Take the pork chops out of the marinade, letting any extra liquid fall off, and throw away the leftover marinade.
6. Apply a small amount of oil to the grill grates. This keeps food from sticking to the grill.
7. Put the pork chops on the grill above direct heat. Grill the chops for 4 to 5 minutes on each side or until they reach an internal temperature of 145°F (63°C).
8. Take the pork chops off the grill and let them sit for 3-5 minutes, during which time they will retain their juices.
9. If desired, add more fresh herbs to the grilled pork chops for garnish.
10. Serve the hot pork chops with your favorite side dishes, and enjoy!
