Rosemary Wine Pork Chops are marinated, boneless thick-cut chops that are grilled on a BBQ or a smoker. They’re tender, juicy & full of flavor!
Do you enjoy grilled pork chops? We sure do, and this recipe for rosemary wine pork chops is a real winner! Boneless pork chops marinate in a easy, simple sauce, and then are grilled on a traditional BBQ or a pellet smoker (we grilled them on our Traeger grill).
The recipe is so simple, but yields very tender and flavor-filled pork chops! For us, grilling is especially wonderful as the days get warmer and warmer. I don’t know about you, but we grill outside a LOT in late Spring and summer, to avoid getting our kitchen heated up. Here’s how to make this yummy dish!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Make The Marinade For The Rosemary Wine Pork Chops
The marinade for the pork chops is super simple to make! In a small bowl, combine olive oil, red wine, chopped rosemary, salt and Montreal seasoning. Mix well with a whisk or fork, until all ingredients are fully combined.
NOTE: Measure out a few Tablespoons of the marinade into a separate container and reserve for later. You will use this reserved marinade to brush on the pork chops while they are cooking!
Trim as much fat off the pork chops as you can, and discard (discard the FAT, not the pork chops, ha ha!). Place the pork chops in a zip loc bag.
Marinate The Pork Chops
Pour the marinade for the rosemary wine pork chops into the plastic bag. Seal the bag, and then “smoosh” the bag around with your fingers to coat the pork chops on all sides with the marinade. Once the pork chops are fully coated in the marinade, place the bag into the refrigerator and let the meat marinate for 2 hours (minimum).
After the rosemary wine pork chops have finished marinating, remove the chops from the marinade. Discard the marinade in the bag (do not use it after being exposed to the raw pork). Grab the reserved marinade you set aside earlier. Now you are ready to put these tenderized, marinated pork chops on the bbq grill to cook!
Grilling The Rosemary Wine Pork Chops
Place the pork chops directly onto the grill grate. There is no need to “oil” the grill, because the pork marinade has olive oil in it, which will help to prevent the meat from sticking!
Using a Standard BBQ Grill (propane or briquettes)?
Prepare grill as you normally would. Once briquettes are ready, or grill has pre-heated, place the rosemary wine pork chops directly over heat on the grill grate. Grill, turning once (and occasionally basting with marinade), until pork reaches an internal temperature of 145-160°F. This will take approximately 25-20 minutes.
Using a Traeger or Other Smoker/Pellet Grill?
If using a Traeger grill (we were), follow the normal “start-up” process: let Traeger smoke then ignite (about 5 minutes). When the fire has ignited, set the temperature gauge to 450° F., and let the grill preheat for 10-15 minutes. Once preheated, cook the rosemary wine pork chops for 30 minutes, or until the pork reaches an internal temperature of 145-160° F. Baste the pork chops occasionally with the marinade while they cook.
A Real “Traegerpalooza”!
The evening we grilled these delicious pork chops, we cooked quite a few other dishes on our Traeger grill, including roasted turkey breast, hot dogs, and brat sausages (not pictured). I didn’t have to cook dinner for almost a week after this BBQ extravaganza, because we had so much great food to enjoy!
We also cooked Caribbean Jerk Pork Chops and Grilled Asparagus (with lemon and Parmesan), which are shown in the photo below by the rosemary wine pork chops (see arrow).
When they are done, remove the pork chops from the grill, and let them rest for 5 minutes to let the juices inside redistribute throughout the meat. Once you’ve done that, these delicious rosemary wine pork chops are ready to eat!
I really hope you enjoy this recipe for grilled rosemary wine pork chops! The pork is very tender, and the chops are wonderfully flavored! Have a fantastic day!
Looking For Other PORK CHOP Recipes?
You can find all of my pork recipes in the Recipe Index, located at the top of the page. A few favorite pork chop recipes you might want to check out include:
- Balsamic Brown Sugar & Rosemary Pork Chops
- Honey Garlic Pork Chops
- Seared Pork Chops in a Lemon, Wine & Herb Sauce
- Smothered Pork Chops
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Recipe Adapted From: www.traegergrills.com/recipes
- 2 boneless pork chops (1½" thick) (approx. 4 ounces each)
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine
- 2 Tablespoons fresh rosemary , chopped
- 1/2 Tablespoon Montreal seasoning
- 1/4 teaspoon salt
Make The Marinade: In a small bowl, combine olive oil, red wine, chopped rosemary, salt and Montreal seasoning. Mix well with a whisk or fork, until all ingredients are fully combined. NOTE: Measure out a few Tablespoons of marinade into a separate container and reserve for later. You will use this reserved marinade to brush on the pork chops while they are cooking!
Trim as much fat off the pork chops as you can, and discard. Place pork chops in a zip loc bag (or covered container). Pour the marinade over the chops, to cover. Seal the bag, and then "smoosh" the bag around with your fingers to coat the chops on all sides with marinade. Once pork chops are fully coated, place bag (or container) in the refrigerator and let pork marinate for 2 hours (minimum).
After chops have finished marinating, remove the chops from the marinade. Discard the marinade in the bag (do not use it after being exposed to the raw pork). Grab the reserved marinade you set aside earlier, and you're ready to grill!
Prepare grill as you normally would. Once briquettes are ready, or grill has pre-heated, place pork chops directly over heat on the grill grate. Grill, turning once (occasionally basting with marinade), until pork reaches an internal temperature of 145-160°F. This will take approximately 25-20 minutes. When they are done, remove the pork chops from the grill, and let them rest for 5 minutes to let the juices inside redistribute throughout the meat. Serve, and enjoy!
If using a Traeger grill (we were), follow the normal "start-up" process: Let Traeger smoke then ignite uncovered (about 5 minutes). When the fire has ignited, set the temperature gauge to 450° F., and let the grill preheat for 10-15 minutes (covered). Once preheated, cook the rosemary wine pork chops for 30 minutes, or until the pork reaches an internal temperature of 145-160° F. Baste pork chops occasionally with reserved marinade while they cook. When they are done, remove the pork chops from the grill, and let them rest for 5 minutes to let the juices inside redistribute throughout the meat. Serve, and enjoy!
Here’s one more to pin on your Pinterest boards!