- 2 (1 inch thick) bone-in pork chops
- salt and ground black pepper to taste
- 1 tablespoon dried rosemary
- 1 tablespoon vegetable oil
- Pat pork chops dry with paper towels. Season chops with salt, pepper, and rosemary. Cover and set aside for 30 minutes.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Place chops on the grill; cook for 2 minutes and rotate the chops 1/4 turn to create grill marks. Cook for 2 more minutes, flip over chops, and reduce heat to medium. Cook until golden brown and no longer pink inside, about 8 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Transfer chops to a plate, lightly cover with foil, and allow to rest.