Photo: Randy Mayor; Styling: Jan Gautro
8 servings (serving size: 1 pork chop)

This foolproof recipe for grilled pork chops is made all the more delicious with a rich and savory compound butter, loaded with shallots and fragrant lemon zest. If made ahead, allow the butter to come to room temperature before spreading it over the pork. You can also combine the oil and herbs used to coat the grilled pork chops a couple of hours in advance.

How to Make It

Step 1

Prepare grill to medium-high heat.

Step 2

Sprinkle both sides of pork evenly with 1/2 teaspoon salt and pepper. Combine oil, chives, thyme, rosemary, and garlic, stirring well. Rub oil mixture evenly over both sides of pork. Place pork on grill rack; grill 6 minutes on each side or until a thermometer inserted in the thickest part of pork registers 155°. Remove pork from grill; let stand 5 minutes. Sprinkle with remaining 1/2 teaspoon salt.

Step 3

Combine butter, shallots, and lemon rind, stirring well. Spread about 1 teaspoon butter mixture over each pork chop; let the pork stand an additional 5 minutes.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

BranV01's Review

July 07, 2009
We made this tonight and it was outstanding! I did make one big change, however: I brined the pork chops in 8 cups of water, 1/4 cup coarse salt, & 3 tbsp sugar for 8 hours (put them in first thing in the morning for dinner that night). Because I brined I only sprinkled the barest amount of salt on the chops from the recipe. I forgot that brining means less cook time, so the chops cooked to a higher internal temp than in the recipe, but they were still tender and juicy! I also used green onions rather than chives as I can't tolerate chives. It's been a long time since we've had pork chops that weren't dry or dull, but these were AMAZING. Will definitely make again, and worthy of serving to company you want to impress.

Ketamom's Review

August 30, 2013

chuckashay1988's Review

August 12, 2013
Yum, some of the best pork chops. Served with parmesan orzo, which made for a pretty spectacular meal.

daneanp's Review

August 01, 2013
Excellent on our Traeger grill. I didn't have fresh chives or fresh rosemary but dried worked just fine. I would definitely serve this to guests. Served with Asparagus and Lemon Risotto, also from Cooking Light. Also delish.

jstuckermail's Review

July 29, 2013
I was surprised by how tasteless my chops turned out. I grilled them on the actual grill--not a grill pan. Maybe this method caused all the garlic and herbs to burn off? The butter topping added nothing but calories. I may try this again but cook stovetop, and then add more lemon, or even lime, to the butter compound. Or leave the butter out completely.

barbara05's Review

July 18, 2013
I made these for the first time. The oil/herb rub was great. Just make sure you do not over-cook them on the grill. Our's would have been better if they had been grilled for a few minutes less. The butter/shallot over the chops really added a lot. Will try these again.

carolphilly's Review

June 11, 2013
Wow...this was so bland. I'm baffled by all the stellar reviews. As my husband stated, "this has no taste."

Isabelamu's Review

April 29, 2013

Monique1672's Review

August 12, 2012
I cooked this exactly as the recipe directs and it was delicious!

lisacaroline's Review

May 26, 2012
We've been making these about once a week all spring. The whole family loves it, which is rare. I make the shallot butter ahead of time, so cooking & assembly is a breeze. The only change is that I buy boneless thick cut pork chops instead of bone in.