Tender Grilled Rosemary Pork Chops

I’ve been grilling these rosemary pork chops for years, and they never fail to disappear from the plate in minutes. The fresh rosemary and soy sauce create this incredible savory-sweet marinade that makes even a simple weeknight dinner feel special. Trust me, once you try these, they’ll become your new go-to pork chop recipe!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 90-100 g
• Fat: 22-27 g
• Carbohydrates: 45-55 g

Ingredients

For the marinade:

• 3/4 cup soy sauce (Kikkoman preferred for salt balance)
• 1/2 cup water
• 1/2 cup brown sugar (packed firmly for caramelization)
• 2 tbsp fresh rosemary, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp ground black pepper

For the main dish:

• 4 bone-in pork chops (approximately 1-inch thick)

Step 1: Prepare the Rosemary-Soy Marinade

• 3/4 cup soy sauce
• 1/2 cup water
• 1/2 cup brown sugar
• 2 tbsp fresh rosemary, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp ground black pepper

In a bowl, combine the soy sauce, water, and brown sugar, stirring until the sugar dissolves completely.

This ensures even distribution and prevents grittiness.

Stir in the minced garlic, finely chopped fresh rosemary, and ground black pepper.

The marinade is now ready to infuse the pork with deep, savory flavors.

Step 2: Marinate the Pork Chops

• 4 bone-in pork chops
• half of marinade from Step 1

Reserve half of the marinade from Step 1 in a separate container and refrigerate it—this will be used for basting during grilling.

Place the 4 bone-in pork chops in a resealable bag or shallow dish and pour the remaining half of the marinade over them, ensuring all surfaces are coated.

Refrigerate for at least 3 hours, or up to overnight for deeper flavor development.

I like to marinate for the full 3 hours minimum because it really allows the rosemary and garlic to penetrate the meat.

Step 3: Prepare the Grill

Preheat your grill to medium heat (around 375-400°F).

While it heats, take the reserved marinade from Step 2 out of the refrigerator so it reaches room temperature.

Once the grill is ready, lightly oil the grates to prevent sticking and ensure beautiful grill marks.

Step 4: Grill and Baste the Pork Chops

• pork chops from Step 2
• reserved marinade from Step 2

Remove the pork chops from the marinade (discard the used marinade) and place them directly on the prepped grill grates.

Grill for 4 to 5 minutes on the first side without moving them—this creates a flavorful crust.

Flip the chops and grill the other side for another 4 to 5 minutes.

During the last 2-3 minutes of cooking, begin basting with the reserved marinade from Step 2, brushing it onto the chops several times.

This creates a glossy glaze and intensifies the rosemary flavor.

I find that basting toward the end prevents the sugars from burning while still giving you that caramelized coating.

Step 5: Finish and Rest

Continue grilling and basting until the internal temperature of the thickest part of each chop reaches 145°F (use a meat thermometer to check).

Once done, remove the pork chops from the grill and let them rest for 5 minutes before serving—this allows the juices to redistribute throughout the meat, keeping it tender and moist rather than dry.