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Grilled Pork Chops with Scallions, Garlic and Herbs

For exceptional flavor, slather a mix of fresh herbs on pork chops before grilling.


  • 4 1 1/2-inch-thick boneless pork loin chops (8 ounces each)
  • Kosher salt and coarse black pepper
  • 3 tablespoons extra virgin olive oil ( EVOO)
  • 1 small bunch scallions or 2-3 spring onions, whites and greens finely chopped
  • 4 cloves garlic, chopped
  • 4 sprigs rosemary, stripped
  • 2 tablespoons fresh thyme leaves
  • 1 lemon, zested, then cut into wedges
  • 1 teaspoon fennel seed


Pre-heat an outdoor grill or indoor grill pan to medium, about 325°F.

Place the pork chops in a shallow dish; season with salt and pepper and dress with EVOO. On a chopping board, finely chop and combine the scallions (or spring onions), garlic, rosemary, thyme, lemon zest and fennel seed; slather evenly over the chops.

Grill the chops for 12-15 minutes, turning occasionally. Let the chops rest, then slice and douse with lemon juice. Serve with corn or broccolini.

Rachael Ray