Juicy, lightly charred pork chops seasoned with smoky paprika and thyme paired with crisp-tender garlic green beans brightened by lemon zest and juice.
Charred & Juicy: Grilled Pork Chops with Garlic‑Lemon Green Beans
A quick spice rub and a hot grill give you caramelized, juicy pork chops while garlicky green beans brightened with lemon keep the plate fresh and lively.
This is the kind of dinner that looks like you fussed and tastes like Sunday but comes together fast enough for a weeknight. A simple rub of smoked paprika, thyme, brown sugar, salt and pepper builds a smoky-sweet crust on the outside while the inside stays tender and juicy. The char from a hot grill adds savory depth that pairs perfectly with a bright, garlicky side.
Little technique notes make all the difference: pat the chops dry, rub the spice mix evenly and drizzle with a tablespoon of olive oil, then let them rest at room temperature for 10–15 minutes (or pop them uncovered into the fridge for up to 2 hours if you want an even drier surface and crisper sear). Preheat the grill to medium‑high (about 400–450°F), oil the grates, and cook 4–6 minutes per side—flipping once—until an instant‑read thermometer reads 145°F in the thickest part. Let the chops rest a few minutes before slicing so the juices settle.
While the meat grills, the green beans come together in one skillet: sauté minced shallot and three cloves of garlic in a tablespoon each of olive oil and butter until fragrant, add the beans and cook until crisp‑tender, then finish with lemon zest and a squeeze of juice to cut through the richness. The contrast of the smoky, slightly sweet pork and the bright, garlicky beans is what makes this plate feel balanced and complete.
Make‑ahead friendly: the chops can be rubbed and chilled a couple hours ahead, and the beans reheat nicely or can be cooked while the meat rests. Serve with roasted potatoes, rice, or a simple salad; leftover slices are great on a grain bowl or sandwiched with mustard and pickles for lunch the next day.
Ingredients
How to Make Homestyle Grilled Pork Chops with Garlic Green Beans
- Pat the pork chops dry with paper towels; in a small bowl combine 1 tsp kosher salt, 1/2 tsp black pepper, smoked paprika, dried thyme, and brown sugar and rub evenly over both sides of the chops.
- Drizzle 1 tbsp olive oil over the chops and rub to coat, then let them rest at room temperature for 10–15 minutes (or refrigerate up to 2 hours uncovered for a slightly drier surface).
- Preheat a gas or charcoal grill to medium-high (about 400–450°F) and oil the grates lightly; grill the chops 4–6 minutes per side depending on thickness, flipping once, until an instant-read thermometer reads 145°F in the thickest part.
- While the chops grill, heat a large skillet over medium heat and add the remaining 1 tbsp olive oil and 1 tbsp butter; finely mince the shallot and 3 garlic cloves and sauté until soft and fragrant, about 1–2 minutes.
- Add the green beans to the skillet with 1/2 tsp kosher salt, remaining 1/4 tsp black pepper, and red pepper flakes and toss, cooking until crisp-tender and slightly blistered, about 6–8 minutes, stirring occasionally.
- Zest the lemon and then juice it; when the beans are just tender stir in the lemon zest, 1 tbsp lemon juice, the remaining 1 tbsp butter, and the last minced garlic clove and cook 30–45 seconds more, then taste and adjust seasoning.
- Remove the chops from the grill and let them rest on a cutting board for 5–7 minutes to redistribute juices; slice or serve whole alongside the garlic green beans and spoon any resting juices over the meat.
Recipe Card
Homestyle Grilled Pork Chops with Garlic Green Beans
Juicy, lightly charred pork chops seasoned with smoky paprika and thyme paired with crisp-tender garlic green beans brightened by lemon zest and juice.
- Prep
- 15 min
- Cook
- 25 min
- Servings
- 4
Ingredients
Instructions
- Pat the pork chops dry with paper towels; in a small bowl combine 1 tsp kosher salt, 1/2 tsp black pepper, smoked paprika, dried thyme, and brown sugar and rub evenly over both sides of the chops.
- Drizzle 1 tbsp olive oil over the chops and rub to coat, then let them rest at room temperature for 10–15 minutes (or refrigerate up to 2 hours uncovered for a slightly drier surface).
- Preheat a gas or charcoal grill to medium-high (about 400–450°F) and oil the grates lightly; grill the chops 4–6 minutes per side depending on thickness, flipping once, until an instant-read thermometer reads 145°F in the thickest part.
- While the chops grill, heat a large skillet over medium heat and add the remaining 1 tbsp olive oil and 1 tbsp butter; finely mince the shallot and 3 garlic cloves and sauté until soft and fragrant, about 1–2 minutes.
- Add the green beans to the skillet with 1/2 tsp kosher salt, remaining 1/4 tsp black pepper, and red pepper flakes and toss, cooking until crisp-tender and slightly blistered, about 6–8 minutes, stirring occasionally.
- Zest the lemon and then juice it; when the beans are just tender stir in the lemon zest, 1 tbsp lemon juice, the remaining 1 tbsp butter, and the last minced garlic clove and cook 30–45 seconds more, then taste and adjust seasoning.
- Remove the chops from the grill and let them rest on a cutting board for 5–7 minutes to redistribute juices; slice or serve whole alongside the garlic green beans and spoon any resting juices over the meat.
Nutrition
- Carbohydrates
- 13
- Saturated Fat
- 9
- Sodium
- 650
- Fiber
- 3
- Unsaturated Fat
- 19
- Protein
- 38
- Fat
- 28
- Cholesterol
- 135
- Trans Fat
- 0
- Calories
- 480
- Sugar
- 4