Balsamic Rosemary Grilled Pork Chops

  • Author: Shannon Doleac, MS
  • Yield: 6 1x


  • 6 Bone-in center cut pork chops (1 1/2″ thick)
  • 1 cup olive oil
  • 1/2 cup balsamic vinegar
  • 2 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 tbsp. dried rosemary, OR fresh
  • 1/2 tbsp. dried thyme


  1. Place pork chops in a large baking dish, and pat dry if necessary. Set aside.
  2. In a medium bowl, mix remaining ingredients with a whisk until well combined, forming a marinade.
  3. Poor marinade over the pork chops and refrigerate for at least an hour (flipping cuts of meat half way through).
  4. Remove meat from refrigerator about 30 minutes prior to grilling.
  5. Preheat grill to high heat.
  6. Add the pork chops to the grill and sear for 2 minutes per side.
  7. Turn heat to low and cook for about 3 – 5 minutes more per side, or until cooked through.
  8. Remove from grill and allow to “rest” 5 – 10 minutes before enjoying.


Each grill is different and chops come in different thicknesses, so your cook time may vary. Bring your pork to at least 145ºF.