Grilled Pork with Rocket
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in under an hour and tastes like you've spent all day cooking. The pork chops get infused with rosemary and garlic, then hit the grill for a beautiful crust while staying tender inside. I love pairing them with a fresh rocket salad dressed with lemon and parmesan because rocket is packed with vitamins and minerals that boost your immune system. The whole meal is straightforward enough for a Tuesday night but elegant enough to serve guests, and it won't break the bank either.
Ella x
Ingredients
- 4pork chops(1.5 inches thick)
- 2 sprigsfresh rosemary(chopped)
- 1 tablespoonfresh thyme(chopped)
- 3garlic cloves(minced)
- 4 tablespoonsolive oil(divided)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 946 mlfresh rocket(loosely packed)
- 2lemon(1 juiced, 1 for zest)
- 50 gramsparmesan cheese(shaved)
- ¼red onion(thinly sliced)
- ½ teaspoondijon mustard
Detail level
Instructions
- 1
Pat pork chops dry with paper towels. Mix chopped rosemary, thyme, garlic, and 2 tablespoons olive oil to form a paste. Generously rub the herb mixture over both sides of each pork chop, then season with salt and pepper. Let rest at room temperature for 15 minutes.
Tip: Bringing pork to room temperature ensures even cooking throughout.
- 2
Preheat your grill to medium-high heat (approximately 400°F). Oil the grill grates to prevent sticking.
Tip: Test the grill temperature by holding your hand 4 inches above the grates—you should feel heat after 3-4 seconds.
- 3
Place pork chops on the hot grill and cook for 6-7 minutes without moving them, allowing a flavorful crust to develop.
Tip: Resist the urge to flip early; this creates beautiful grill marks and locks in juices.
- 4
Flip the pork chops and grill for another 6-7 minutes until the internal temperature reaches 145°F when measured at the thickest point with a meat thermometer.
Tip: Slightly pink in the center indicates perfectly cooked pork; avoid overcooking as it becomes dry.
- 5
Remove pork chops from the grill and let rest on a warm plate for 5 minutes before serving.
Tip: Resting allows juices to redistribute, keeping the meat tender and moist.
- 6
While pork rests, whisk together remaining 2 tablespoons olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
Tip: Make the dressing fresh just before serving to preserve the brightness of the lemon.
- 7
Toss fresh rocket with sliced red onion in a large bowl. Pour the lemon dressing over and gently combine until lightly coated.
Tip: Don't dress the rocket too early or it will become wilted.
- 8
Plate the warm pork chops and top each with a generous handful of dressed rocket. Scatter shaved Parmesan cheese and lemon zest over the top before serving immediately.
Tip: Fresh lemon zest adds brightness and complements both the herb-crusted pork and peppery rocket perfectly.
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