Marinated Grilled Pork Chops Recipe: Smoky Char with Herb-Infused Juiciness

I remember my first whiff of hickory smoke at a family cookout—it changed how I approach grilling forever. This recipe combines that smoky tradition with herb-infused juiciness for perfectly charred pork chops every time.

With a simple marinade and precise grill temperatures, you’ll achieve tender meat with a caramelized crust. The herbs add depth, while the smoke delivers that unmistakable backyard BBQ flavor.

Ingredients for Marinated Grilled Pork Chops

Four thick chops, bold marinade, and hickory smoke make this unforgettable backyard meal.

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The pork chops need to be thick-cut—1-inch bone-in from the butcher counter works best. Most Whole Foods or local butchers will cut them to order if you ask. Look for good marbling (those white streaks of fat) which keeps the meat juicy during grilling. The hickory chips should be food-grade, not the kind for burning in fireplaces. Weber makes a solid, consistent product you can find at Home Depot.

No fresh herbs? Dried rosemary and thyme at one-third the amount will work (just rehydrate in the marinade for 10 minutes). Out of apple cider vinegar? White wine vinegar or rice vinegar are fine substitutes. If you don’t have Dijon, whole-grain mustard adds texture and similar flavor. For the smoke, mesquite or cherry wood chips (also from Weber) give different but delicious profiles.

Marinate the pork overnight for maximum flavor penetration. The chops will keep in the marinade in the fridge for up to 24 hours. Cooked leftovers stay good for 3-4 days—great for sandwiches the next day.

Step-by-Step Instructions for Marinated Grilled Pork Chops

Here’s my foolproof method for achieving smoky, herb-infused pork chops with perfect grill marks.

Step 1: Prepare the Herb-Infused Marinade

In a large bowl, whisk together the 0.5 cup olive oil, 0.33 cup soy sauce, 2 tbsp apple cider vinegar, and 2 tbsp honey until the honey dissolves completely. The acid in the vinegar will tenderize the meat while the honey adds caramelized sweetness.

Add the 2 tbsp fresh rosemary, 2 tbsp fresh thyme, 4 cloves garlic cloves (minced), 1 tbsp Dijon mustard, 1 tsp smoked paprika, 1 tsp kosher salt, 1 tsp black pepper, and 1 tbsp lemon zest. Stir well to combine. This aromatic blend infuses the pork with layers of herbal and smoky notes that pair beautifully with grilled flavors.

Step 2: Marinate the Pork Chops

Place the 4 whole bone-in pork chops in a large resealable plastic bag or shallow dish. Pour the marinade over the chops, turning to coat them evenly. Press out excess air and seal the bag, or cover the dish tightly with plastic wrap.

Refrigerate for at least 4 hours or preferably overnight. I’ve found that overnight marinating yields the most tender and flavorful results, as the acid and enzymes have more time to work their magic. Turn the bag occasionally to redistribute the marinade, ensuring every inch of the pork absorbs the flavors.

Step 3: Soak Wood Chips and Preheat the Grill

Soak the 1 cup hickory wood chips in water for 30 minutes to prevent them from burning too quickly on the grill. Meanwhile, preheat your grill to medium-high heat (about 400-450°F). If using a charcoal grill, arrange coals on one side for indirect heat.

Drain the wood chips and place them in a smoker box or wrap them in heavy-duty aluminum foil with holes poked in the top. Place the wood chips directly on the heat source. The hickory smoke will infuse the pork with a rich, authentic flavor that complements the herb marinade perfectly.

Step 4: Grill to Smoky, Juicy Perfection

Remove the pork chops from the marinade and let excess drip off. Discard the used marinade. Place the chops on the grill over direct heat and sear for 3-4 minutes per side to develop a beautiful crust. Watch for deep grill marks and a slight char—this is where that smoky flavor intensifies.

Move the chops to indirect heat (or reduce to medium heat for gas grills) and continue cooking for 8-10 minutes, flipping once, until the internal temperature reaches 145°F. The meat should feel slightly firm to the touch but still yield to gentle pressure. Let the chops rest for 5 minutes before serving to allow the juices to redistribute.

Storing and Reheating marinated grilled pork chops

Refrigerator Storage

Let your pork chops cool completely before transferring to airtight containers. I use glass containers with snap-tight lids to preserve freshness. They’ll keep beautifully in the fridge at 40°F or below for up to 3-4 days. ❄️

Freezer Storage

For longer storage, wrap cooled chops tightly in plastic wrap, then place in heavy-duty freezer bags. Squeeze out all air to prevent freezer burn. They’ll maintain quality for up to 2 months at 0°F.

Stovetop Reheating

My preferred method: warm chops in a skillet over medium-low heat with 1 tbsp olive oil for 3-4 minutes per side. Add a splash of water, cover, and steam for the last minute to restore moisture. 🔥

Oven Reheating

Preheat oven to 300°F. Place chops on a baking sheet, drizzle with 2 tbsp beef broth, and cover with foil. Heat for 10-12 minutes until internal temperature reaches 145°F.

Microwave Quick Fix

For busy days, place chops on a microwave-safe plate with a damp paper towel. Heat on 50% power for 1-2 minutes, flip, then heat in 30-second bursts until warmed through.

Pro Tip

The marinade flavors intensify after storage, so leftovers often taste even better. I love chopping them for sandwiches or salads the next day. The herbs from our local farmers market really shine through.