Herb-Crusted Grilled Pork Chops with Roasted Fingerling Potatoes
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it feels fancy but comes together in under an hour. Juicy pork chops get a wonderful crust from fresh rosemary and thyme, then I serve them alongside golden roasted fingerling potatoes that are so buttery and delicious. The best part? Everything cooks at the same time, so there's minimal fussing in the kitchen. Fresh rosemary isn't just flavorful, it's packed with antioxidants that support heart health, making this meal as nourishing as it is satisfying. Whether you're cooking for your family or impressing guests, this dish delivers restaurant quality results without the stress.
Ella x
Ingredients
- 4pork chops(1.5 inches thick, about 8 oz each)
- 1½ poundsfingerling potatoes(halved lengthwise)
- 2 tablespoonsfresh rosemary(finely chopped)
- 1 tablespoonfresh thyme(finely chopped)
- 5garlic cloves(minced)
- 4 tablespoonsolive oil
- 1lemon(zested and halved)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 2 tablespoonsbutter
- 1 tablespoonred wine vinegar
- 1 tablespoondijon mustard
Detail level
Instructions
- 1
Preheat grill to medium-high heat and preheat oven to 400°F. Pat pork chops dry with paper towels and season both sides with salt and pepper.
Tip: Dry meat ensures better browning and a crisper crust when grilled.
- 2
In a small bowl, combine rosemary, thyme, 3 minced garlic cloves, lemon zest, 1 tablespoon olive oil, and Dijon mustard. Mix into a paste.
Tip: This herb mixture can be made 2 hours ahead and refrigerated.
- 3
Rub the herb paste generously on both sides of each pork chop, pressing gently so it adheres well.
- 4
On a large baking sheet, toss halved fingerling potatoes with remaining 3 tablespoons olive oil, 2 minced garlic cloves, salt, and pepper. Spread in a single layer and roast for 20-25 minutes until golden and tender.
Tip: Stir potatoes halfway through cooking for even browning.
- 5
Place herb-coated pork chops on the grill grates and cook for 5-6 minutes per side without moving them, until an internal temperature of 145°F is reached.
Tip: Resist the urge to flip too early; this allows a flavorful crust to develop.
- 6
In the final minute of cooking, place a small pat of butter and squeeze of fresh lemon juice on top of each pork chop.
- 7
Remove pork chops from grill and let rest for 3-4 minutes before serving.
Tip: Resting allows juices to redistribute, keeping the meat moist and tender.
- 8
Drizzle warm roasted potatoes with red wine vinegar just before plating alongside the pork chops.
Tip: The vinegar adds brightness and complements both the herbs and the rich pork.
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