The Best Grilled Pork Chops with Herb Butter Recipe

Juicy, perfectly grilled pork chops topped with a rich homemade herb butter that melts right into the meat. Simple, stunning and the best thing you’ll put on your grill this summer.

Let me be honest with you about something. For a long time, pork chops and I had a complicated relationship. Growing up fried pork chops were a regular appearance on the dinner table, and every single time, they were the same — salty, greasy, and tough. I don’t know if it was the cut, the technique, or just the way they were being made, but I developed a full-on bias against pork chops that followed me well into adulthood. I just didn’t trust them.

Then somewhere along the way I discovered what a pork chop actually tastes like when it’s grilled properly, and I want to formally apologize to every pork chop I ever dismissed.

A grilled pork chop is an entirely different experience. The grill gives you that beautiful char on the outside while keeping the inside juicy and tender. And when you top it with a homemade herb butter that melts slowly into all those grill marks while the meat is still hot? That is a whole moment. That is chef’s kiss. That is the kind of thing that makes people put down their phones at the cookout and just eat.

I am a huge fan of anything herb-forward and this herb butter is my love language on a plate. Rosemary, basil, oregano, and Italian seasoning are all blended into soft butter and melted over a perfectly grilled pork chop. It is simple. It is stunning. And it is going on your grill this summer.

Why Grilled Pork Chops Herb Butter Are Better Than Fried

I know fried pork chops have their devoted fans and I respect it. But let me make the case for grilling because once you go this route I don’t think you’re going back.

The grill adds flavor that a pan simply cannot replicate. That smoky char from the grill grates creates a depth of flavor that makes every bite more interesting. Fried pork chops taste like the oil they were cooked in. Grilled pork chops taste like summer.

They’re juicier when done right. The key to a juicy grilled pork chop is not overcooking it — and grilling gives you much more control over that than frying does. Hit the right internal temperature and pull them off immediately and you’ll have the juiciest pork chop of your life.

The herb butter does things. Fried pork chops typically get salt and pepper. These grilled pork chops get a homemade herb butter that melts into the meat and creates a rich, fragrant, buttery sauce right on the plate. There is simply no comparison.

It’s healthier without sacrificing flavor. Grilling renders out the fat naturally instead of adding more fat through frying. You get all the flavor with none of the grease.

top down view of grilled pork chop ingredients — This is an AI-generated image based off of the recipe

What Makes This Herb Butter Special

The herb butter is the star of this recipe, and it deserves its own moment. It’s a compound butter — which is just a fancy way of saying softened butter mixed with herbs and seasonings — and it is one of the easiest and most impressive things you can make in your kitchen.

The combination of rosemary, basil, oregano, and Italian seasoning creates a fragrant, savory butter that tastes like something from a steakhouse. The key is using real softened butter — not melted, not cold, but properly softened to room temperature so the herbs incorporate smoothly and evenly throughout.

When this butter hits a hot grilled pork chop it melts instantly, and pools in all the grill marks creating a rich herby sauce that coats every bite. It is outrageously good and takes about three minutes to make.

Pro tip: Make extra herb butter and keep it in the refrigerator. It’s incredible on grilled steak, grilled chicken, roasted vegetables, corn on the cob and fresh-baked bread. Once you have it in your fridge, you will find yourself putting it on everything.

ramekin of herb butter — This is an AI-generated image based off of the recipe

Ingredients for Grilled Pork Chops with Herb Butter

For the Pork Chops:

Bone-in pork chops — 1 to 1½ inches thick. This is important. Thin pork chops overcook in seconds on a hot grill and you lose all the juiciness. Thick bone-in chops stay juicy, have more flavor and look absolutely stunning on a plate. Ask your butcher for thick cut bone-in chops if you don’t see them in the case
Olive oil — a light coating helps the seasonings adhere and prevents sticking on the grill
Salt and black pepper — season generously on both sides
Garlic powder — adds a subtle savory depth to the crust

For the Herb Butter:

Unsalted butter, softened — one full stick, genuinely softened to room temperature
Fresh garlic, minced — one clove adds a beautiful aromatic depth
Dried oregano — earthy and savory
Dried basil — slightly sweet and fragrant
Italian seasoning — your all-in-one herb blend that ties everything together
Dried rosemary — adds a piney woodsy note that pairs beautifully with pork
Pinch of salt — just enough to enhance all the herb flavors
Fresh parsley, chopped — optional but adds a fresh bright finish to the butter

How to Make Grilled Pork Chops with Herb Butter Step by Step

Step 1: Make the Herb Butter First In a small bowl combine the softened butter, minced garlic, oregano, basil, Italian seasoning, rosemary, salt and fresh parsley if using. Mix with a fork until all the herbs are evenly distributed throughout the butter. Taste it — it should be fragrant, savory and herby. Place in the refrigerator while you prep the grill. The butter needs to be slightly firm when it hits the hot pork chops so it melts slowly instead of immediately sliding off.

Step 2: Prep the Pork Chops Take the pork chops out of the refrigerator 30 minutes before grilling. Room temperature meat cooks more evenly than cold meat straight from the fridge — this is one of the most important steps most people skip. Pat them completely dry with paper towels — dry meat gets a better sear. Drizzle lightly with olive oil and season generously on both sides with salt, pepper and garlic powder. Press the seasonings gently into the meat.

Step 3: Preheat Your Grill Heat your grill to medium-high heat — about 400-450°F. You want it hot enough to get those beautiful grill marks and a good sear but not so hot that the outside burns before the inside cooks through. Clean and oil your grill grates before placing the pork chops on — this prevents sticking and gives you cleaner grill marks.

Step 4: Grill the Pork Chops Place the pork chops on the hot grill and close the lid. Grill for 4-5 minutes on the first side without moving them — let them develop those grill marks. Flip once and grill for another 4-5 minutes on the second side. The total cook time will depend on the thickness of your chops. The pork chops are done when they reach an internal temperature of 145°F measured with a meat thermometer inserted at the thickest part away from the bone.

Step 5: Rest the Meat Remove the pork chops from the grill and tent loosely with aluminum foil. Let them rest for 5 minutes before adding the herb butter. Resting allows the juices to redistribute throughout the meat — if you cut into them immediately all those beautiful juices run out onto the plate instead of staying in the meat.

Step 6: Add the Herb Butter While the pork chops are still warm from resting place about 1-2 teaspoons of herb butter on top of each chop and let it melt slowly into the meat. Watch it pool into the grill marks and get ready to take the best bite of your summer. Serve immediately.

pork chops on the grill — This is an AI-generated image based off of the recipe

Tips for the Juiciest Grilled Pork Chops

Always use thick cut pork chops. I cannot say this enough — thin pork chops are nearly impossible to grill properly without drying them out. Go at least 1 inch thick, ideally 1½ inches. Bone-in is even better — the bone adds flavor and helps the meat stay juicy.

Let the meat come to room temperature. Pull the chops from the fridge 30 minutes before grilling. Cold meat hitting a hot grill cooks unevenly — you end up with an overdone exterior and an underdone center.

Pat the meat dry. Moisture on the surface of the meat creates steam which prevents a good sear. Dry meat equals better grill marks and better flavor.

Don’t skip the rest. Five minutes of resting makes the difference between a juicy pork chop and a dry one. It’s five minutes — be patient.

Use a meat thermometer. 145°F is your magic number for safe, juicy pork. Not 165°F — that’s for poultry. Pork at 145°F with a 5-minute rest is perfectly safe and perfectly juicy. A meat thermometer removes all the guesswork. The USDA recommends an internal temperature of 145°F for perfectly safe and juicy pork.

Make extra herb butter. Store it wrapped in plastic wrap in the refrigerator for up to 2 weeks or freeze for up to 3 months. It’s incredible in everything.

Variations

Garlic Herb Butter Add 2 cloves of minced garlic and a squeeze of fresh lemon juice to the herb butter for a brighter more assertive flavor.

Spicy Herb Butter Add ¼ teaspoon of red pepper flakes and ¼ teaspoon of cayenne to the herb butter for a version that has a little heat behind the herbs.

Lemon Herb Butter Add 1 teaspoon of fresh lemon zest and 1 teaspoon of fresh lemon juice to the herb butter. The brightness of the lemon against the savory herbs and rich pork is absolutely beautiful.

Cajun Grilled Pork Chops Skip the herb butter entirely and season the pork chops generously with Cajun seasoning before grilling. Finish with a simple garlic butter instead of the herb version. Bold, spicy and perfect for a Southern summer cookout.

What to Serve with Grilled Pork Chops

These grilled pork chops with herb butter are the star of any summer plate. Here’s what pairs perfectly:

Classic potato salad
Grilled corn on the cob
Baked beans
Coleslaw
Garlic and herb grilled potatoes
A simple green salad with vinaigrette

Storage and Reheating

Storage: Store leftover pork chops in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a 300°F oven covered with foil for 10-15 minutes until warmed through. Adding a small pat of herb butter on top before reheating brings them right back to life. Avoid the microwave — it dries the meat out quickly.
Freezing: Cooked pork chops freeze well for up to 3 months. Wrap individually in plastic wrap then place in a freezer bag. Thaw overnight in the refrigerator and reheat in the oven.

Commonly Asked Questions

What temperature should grilled pork chops be cooked to?

The USDA recommends an internal temperature of 145°F for pork chops followed by a 3-5 minute rest. At 145°F the pork will be slightly pink in the center — this is perfectly safe and gives you the juiciest result. If you cook pork chops to 160°F or above they will be dry and tough.

How do I keep grilled pork chops from drying out?

Three things — thick cut chops, not overcooking past 145°F and resting the meat for 5 minutes after grilling. All three together give you consistently juicy pork chops every single time.

Bone-in or boneless pork chops for grilling?

Bone-in every time for grilling. The bone acts as a natural insulator that slows the cooking process and keeps the meat around it juicier. Bone-in chops also have more flavor. Boneless pork chops can work but they cook faster and dry out more easily — watch them closely.

Can I make the herb butter ahead of time?

Absolutely — in fact I recommend it. Make the herb butter up to 2 weeks ahead and store it wrapped tightly in plastic wrap in the refrigerator. You can also roll it into a log shape in the plastic wrap for easy slicing. It freezes well for up to 3 months.

Can I use fresh herbs instead of dried?

Yes! Fresh herbs have a brighter, more vibrant flavor. Use three times the amount of fresh herbs as dried — so if the recipe calls for ½ teaspoon dried, use 1½ teaspoons fresh.

What if I don’t have a grill?

You can get excellent results in a cast-iron grill pan on the stovetop. Heat the pan over high heat until very hot, add a drizzle of olive oil, and cook the pork chops the same way — 4-5 minutes per side. Finish in a 400°F oven if needed to reach 145°F internal temperature.

Can I marinate the pork chops?

Absolutely — marinating adds even more flavor. A simple marinade of olive oil, garlic, lemon juice and herbs for 2-4 hours before grilling takes these to another level. Don’t marinate for more than 8 hours as the acid can start to break down the texture of the meat.

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