Pork Chops

Prep Time 5 minutes
Cook Time 15 minutes
Serves 4

 

Pork Chops
4 bone-in ribeye (rib) pork chops
4 teaspoons olive oil

Rub
1 teaspoon dried tarragon, crushed
1 1/2 teaspoons lemon zest, (zest from 1 medium lemon)
1 1/2 teaspoons garlic pepper seasoning
1 1/2 teaspoons onion powder
1/4 teaspoon kosher salt

 

Preheat grill to medium high (400 degrees F).

Meanwhile, place pork on platter; drizzle with 1/2 teaspoon olive oil on each side. Brush to coat; set aside.

In small bowl, mix together tarragon, lemon zest, garlic pepper blend, onion powder and salt. Rub about 1 1/2 teaspoons of mixture over side of pork chops.

Place pork chops on preheated grill. Close lid; cook for 4 to 6 minutes* per side (depending on thickness of chop) or until internal temperature reaches 145 degrees Fahrenheit, followed by 
a 3-minute rest time.

Serve and garnish with slice of lemon, if desired.

*Grill/cook 1/2-inch pork chops for about 3-4 minutes per side.
Grill/cook 3/4-inch pork chops for 4-5 minutes per side.
Grill/cook 1-inch pork chops for 5-7 minutes per side.