Rosemary Peppered Pork Chops

(from castro15’s recipe box)

Categories: Grilling


  • 4 pork chops, cut 1 inch thick
  • 4 garlic cloves
  • 2 tbsp. whole black peppercorns
  • 3 tbsp. fresh rosemary leaves
  • 1 tsp fennel seeds
  • 1/4 tsp crushed red pepper flakes
  • 1 tbsp. fresh lemon juice
  • 3 tbsp. olive oil
  • Lemon wedges


  1. Trim off excess fat from the chop. With scissors, cut snips through the remaining fat at 1 1/2-inch intervals. Place garlic, peppercorns, rosemary, fennel seeds, red pepper flakes, lemon juice, and oil in a food processor or blender; pulse to a coarse paste. Rub the paste over both sides of the chops.

  2. Grill over medium-hot coals until there is no trace of pink near the bone but the pork is still juicy, 8-10 minutes per side. Sprinkle with salt. Serve hot with lemon wedges.

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