I’ve been making this garlic and herb pork chop marinade for years, and it never gets old—the combination of 10 whole garlic cloves and fresh herbs like rosemary and sage creates the most incredible flavor that soaks right into the meat. It’s become my go-to recipe whenever I want juicy, flavorful pork chops without spending hours in the kitchen. Trust me, once you try this marinade, you’ll be making it on repeat!
| Preparation Time | 15-20 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 40-45 minutes |
| Level of Difficulty | Easy |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1300-1500
- Protein: 180-200 g
- Fat: 70-85 g
- Carbohydrates: 8-12 g
Ingredients
For the marinade:
- 1/4 cup olive oil (I prefer Filippi Berio extra virgin for marinades)
- 10 garlic cloves
- 1/4 cup fresh parsley
- 1 tbsp fresh sage
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
- 1 3/4 tsp salt (I always use Morton coarse kosher salt)
- 1/2 tsp red pepper flakes
- 1 1/2 tsp peppercorns (to be crushed for a coarser, more rustic texture)
- 1 tsp lemon zest
- 1/2 tsp Dijon mustard
For the pork:
- 4 pork chops (thick-cut, at least 1-inch thick, to prevent drying out)
Step 1: Prepare the Herb and Garlic Marinade Base
- 10 garlic cloves, minced
- 1/4 cup fresh parsley, chopped
- 1 tbsp fresh sage, chopped
- 1 tsp fresh thyme, chopped
- 1 tsp fresh rosemary, chopped
- 1 1/2 tsp peppercorns, crushed
- 1 tsp lemon zest
- 1/2 tsp red pepper flakes
- 1/4 cup olive oil
- 1 3/4 tsp salt
- 1/2 tsp Dijon mustard
Mince the 10 garlic cloves finely and chop the fresh parsley, sage, thyme, and rosemary into small pieces.
Crush the peppercorns with the flat of a knife or in a mortar and pestle to create a coarse, rustic texture rather than a fine powder.
In a bowl, combine the minced garlic, chopped herbs, crushed peppercorns, lemon zest, and red pepper flakes.
Add the olive oil, salt, and Dijon mustard, stirring well to create a paste-like marinade.
I like to taste a tiny bit on my finger at this stage to ensure the salt and pepper balance feels right before it goes on the meat.
Step 2: Marinate the Pork Chops
- 4 pork chops
- herb and garlic marinade from Step 1
Place the thick-cut pork chops in a shallow dish or container.
Generously rub the marinade onto both sides of each pork chop, making sure to coat them evenly and work the herbs and garlic into any crevices.
Cover the dish and refrigerate for 6 to 8 hours, or up to overnight.
This resting time allows the flavors to penetrate the meat and the salt to begin breaking down the muscle fibers, which helps keep the pork tender and juicy during cooking.
Step 3: Grill the Pork Chops to Perfection
- marinated pork chops from Step 2
Remove the marinated pork chops from the refrigerator and let them sit at room temperature for about 15 minutes before grilling.
Preheat your grill to 350°F-400°F.
Place the pork chops on the grill with the lid open and cook for 2 minutes without moving them—this creates a nice sear.
Close the lid and cook for 8 minutes to cook through gently.
Flip the chops and repeat the same process: 2 minutes with the lid open, then 8 minutes with the lid closed.
Flip once more and cook for 1 to 2 minutes until the internal temperature reaches 145°F when checked with a meat thermometer.
I always let thick pork chops rest for 10 minutes after cooking because it redistributes the juices throughout the meat and prevents them from running out when you cut into them.
Step 4: Rest and Serve
- grilled pork chops from Step 3
Transfer the grilled pork chops to a warm plate and let them rest for 10 minutes under a loose tent of foil.
This resting period is crucial for retaining moisture.
Serve the pork chops while still warm, with any pan juices spooned over the top.
Tender Garlic and Herb Pork Chop Marinade
Ingredients
Method
- Mince the 10 garlic cloves finely and chop the fresh parsley, sage, thyme, and rosemary into small pieces. Crush the peppercorns with the flat of a knife or in a mortar and pestle to create a coarse, rustic texture rather than a fine powder. In a bowl, combine the minced garlic, chopped herbs, crushed peppercorns, lemon zest, and red pepper flakes. Add the olive oil, salt, and Dijon mustard, stirring well to create a paste-like marinade. I like to taste a tiny bit on my finger at this stage to ensure the salt and pepper balance feels right before it goes on the meat.
- Place the thick-cut pork chops in a shallow dish or container. Generously rub the marinade onto both sides of each pork chop, making sure to coat them evenly and work the herbs and garlic into any crevices. Cover the dish and refrigerate for 6 to 8 hours, or up to overnight. This resting time allows the flavors to penetrate the meat and the salt to begin breaking down the muscle fibers, which helps keep the pork tender and juicy during cooking.
- Remove the marinated pork chops from the refrigerator and let them sit at room temperature for about 15 minutes before grilling. Preheat your grill to 350°F-400°F. Place the pork chops on the grill with the lid open and cook for 2 minutes without moving them—this creates a nice sear. Close the lid and cook for 8 minutes to cook through gently. Flip the chops and repeat the same process: 2 minutes with the lid open, then 8 minutes with the lid closed. Flip once more and cook for 1 to 2 minutes until the internal temperature reaches 145°F when checked with a meat thermometer. I always let thick pork chops rest for 10 minutes after cooking because it redistributes the juices throughout the meat and prevents them from running out when you cut into them.
- Transfer the grilled pork chops to a warm plate and let them rest for 10 minutes under a loose tent of foil. This resting period is crucial for retaining moisture. Serve the pork chops while still warm, with any pan juices spooned over the top.