Keto Grilled Pork Chops with Rosemary Lime Butter
Published August 15, 2020 • Updated February 27, 2026
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I have grilled a lot of pork chops over the years, and the ones slathered in sugary marinades were never the best ones. The best ones were always the simplest: well-salted meat, screaming hot grill, and a compound butter that does all the heavy lifting. That is exactly what this recipe is.
The rosemary lime butter is the whole point here. I mix softened butter with fresh rosemary, lime juice, garlic, thyme, and a pinch of red pepper flakes. Half goes on the chops while they finish cooking on indirect heat (so it bastes into the meat, not just sits on top), and the other half goes on right when they come off the grill. Two applications, two different jobs: the first one seasons from the inside, the second one gives you that glossy, herby finish.
If you have tried other grilled pork chop recipes and ended up with dry, rubbery meat, the fix is not a longer marinade. It is a better technique. I sear on direct high heat for 2 minutes per side to get those grill marks, then move the chops to the cooler side of the grill to finish gently. Pull at 145 degrees (not the old 160 that everyone used to recommend) and let them rest a full 10 minutes. That rest time is non-negotiable. The internal temp climbs another 5 degrees and the juices settle back into the meat instead of running out onto your cutting board.
One thing I have learned from a reader, Rosa I., is that 30 minutes of salting is not enough for thick bone-in chops. She was right. I went back and tested it side by side: 30 minutes versus a full hour. The hour-salted chops were noticeably more seasoned all the way through, not just on the surface. If you are using 1-inch bone-in cuts, give yourself that extra time.
These are low carb without even trying. No breading, no sugar, no flour. Just meat, butter, herbs, and heat. I make a double batch of the compound butter and keep it in the fridge for the week. It is just as good on keto grilled marinated chicken or melted over grilled flank steak.
If you want more pork recipes in the rotation, my bacon wrapped pork chops are a different vibe (oven-roasted, wrapped in bacon, completely over the top) and the air fryer pork chops are what I make on nights when I do not feel like firing up the grill. And if you have leftover pulled pork from the weekend, my keto pulled pork reheats beautifully.
How to Grill Pork Chops with Compound Butter
The technique that makes these keto pork chops different from most recipes is a two-zone grill setup. On a gas grill, turn one side to high and leave the other off. On charcoal, bank all the coals to one side. You sear the chops over direct heat for 2 minutes per side to build that crust, then slide them to the cooler zone to finish cooking through without burning the outside.
I add the compound butter during the indirect phase, not at the end. The butter melts slowly and bastes into the meat as it finishes cooking, which gives you deeper flavor than just plopping a pat on top at the table. The second round of butter goes on after the chops come off the grill, right before the 10-minute rest.
I use the same two-zone approach for my grilled flank steak. Once you get comfortable with it, you will never go back to single-zone grilling for thick cuts.
Ingredients
four 1-inch cut bone-in pork chops -
salt and pepper for seasoning
-
1/4 cup butter (can be melted or softened)
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1 tablespoon chopped fresh rosemary
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1 tablespoon lime juice
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1 teaspoon garlic paste or 1 clove of minced garlic
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1/2 teaspoon fresh thyme
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pinch of red pepper flakes
Step by Step Instructions
Step by Step Instructions
Preheat grill
Preheat the grill. If you have a gas grill, turn it to high heat. If you have a charcoal grill, set the grill for partial direct high heat. Once the grill is hot, clean the grates by wiping the grates with cooking oil.
Season pork chops
Generously season all sides of the pork chops with salt and pepper at least 30 minutes prior to cooking.
Make compound butter
Prepare the rosemary lime butter. Add all remaining ingredients to a small bowl. Mix to combine.
Grill chops
Place the pork chops on the hot side of the grill (spacing about 3 inches apart) and grill over direct heat for about 2 minutes each side.
Add butter
Once seared on both sides, move chops to indirect heat (the colder side of the grill), top with half of the rosemary lime butter and let cook for 5-6 minutes or until the internal temperature of the chops reaches 145 degrees.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
What's the difference between bone-in and boneless pork chops for grilling?
I almost always go bone-in for grilling. The bone acts as an insulator, so the meat closest to it cooks more slowly and stays juicier. My bone-in chops consistently come out more forgiving on timing. Boneless cook faster (shave off about 2 minutes on indirect), which means the window between perfect and overdone is smaller. If you are newer to grilling, bone-in gives you more room for error.
Should I grill pork chops with the lid open or closed?
I keep the lid open during the direct-heat sear (2 minutes per side) so I can watch for flare-ups. Once I move the chops to indirect heat with the butter on top, I close the lid. That traps the heat and turns the grill into an oven, which lets the compound butter melt slowly and baste into the meat. If you leave the lid open during the indirect phase, the butter just sits there and the chops take forever.
Can I make this on a stovetop grill pan if I don't have an outdoor grill?
I have done it on a cast iron grill pan and it works. Get the pan ripping hot, sear 2 minutes per side, then drop the heat to medium-low and add the butter. You will not get the same smoky char, but the compound butter still does its thing. If you like indoor cooking, my creamy pork chops are designed for the stovetop from the start.
Can I use dried rosemary and thyme instead of fresh?
I have made this with dried herbs when my garden was not cooperating. Use about a third of the amount (1 teaspoon dried rosemary, a pinch of dried thyme). The flavor is more concentrated but less bright. Reader Jen confirmed dried works well for her family. I still prefer fresh when I have it because the lime juice wakes up fresh herbs in a way it does not with dried.
Does salting the chops longer actually make a difference?
Yes, and I tested this after a reader pointed it out. With 30 minutes of salting, the seasoning stays mostly on the surface. A full hour lets the salt penetrate deeper into thick bone-in cuts, and you can taste the difference in every bite. I now salt mine the moment I start prepping everything else. If you have thinner boneless chops, 30 minutes is still fine.
What should I serve with keto grilled pork chops?
I usually keep it simple since the compound butter is already rich. A crisp green salad or grilled vegetables are my go-to sides. When I want something heartier, keto BBQ chicken makes a great second protein if you are feeding a crowd. For a full cookout spread, I fire up multiple things on the grill at once and call it done.
Can I prepare the rosemary lime butter ahead of time?
I make a double batch almost every week and keep it in the fridge for up to 7 days. Roll it into a log in plastic wrap so you can slice off rounds as needed. It also freezes for up to 3 months. Just let it soften for about 10 minutes before topping the hot chops so it actually melts into the meat instead of sitting there in a cold lump.
How do I reheat leftover grilled pork chops without drying them out?
I reheat mine in a skillet over medium-low heat with a small pat of butter and a splash of water. Cover the pan so the steam keeps the meat moist. It takes about 4-5 minutes to warm through. The microwave works in a pinch, but I find it toughens the edges. Leftovers keep in an airtight container in the fridge for up to 3 days.
Pork chops are one of my go-to proteins because they’re mild, fast-cooking, and take on toppings really well. This rosemary lime butter is made from pantry staples and adds zero junk – just butter, herbs, garlic, and fresh lime. It’s an easy keto dinner with big flavor.
I make these on weeknights when I need something fast, but they’re honestly impressive enough for company. The compound butter melting over the grill marks makes them look restaurant-quality, and my kids always clean their plates.
Great low carb sides for these: 
My dad grilled pork chops every weekend through my entire childhood, always with some herb butter situation that I haven't thought about in years until I made these. The rosemary lime combo is close enough to make me nostalgic, different enough to feel like mine. Four stars, and I'd probably give it five if I had a charcoal grill instead of gas.
Charcoal would bump the rating. I've made this on both and the smoke gap is smaller than I expected once the compound butter is in play.
Made these on a Tuesday night when it was too cold to do much of anything, and I wasn't sure about the rosemary lime butter. My husband took one bite, went quiet, then asked if I had the recipe saved because he wanted to make them himself. He has never once offered to cook anything. That says it all.
Ha, the 'went quiet' is always the tell. I love when that butter lands and people just stop mid-sentence.
Brought these to a dinner I hosted last weekend and the rosemary lime butter completely took over the conversation. Someone lifted the foil before the plate even hit the table, asking what I'd put on the chops. I explained the compound butter with rosemary and lime and two people wanted the ratios written down before they left. Worth firing up the grill in February, no question.
The butter does that every time. I started keeping a double batch in the fridge so I have extra to send home with people. Roll it into a log in plastic wrap, lasts a week.
The rosemary lime butter is where this recipe earns its stars, but if you're using 1-inch bone-in chops, 30 minutes of seasoning isn't enough. Salt that meat for a full hour and you'll actually taste the difference. Four stars because the fix matters.
Yeah, tested this after another reader brought it up. An hour makes a real difference on thick bone-in. The 30-minute note is for thinner cuts.
My family absolutely loved these. I used dried rosemary and thyme since I did not have fresh. It turned out fantastic!
Good to hear it worked with dried. Scale back to about 1 tsp rosemary and a pinch of thyme since the flavor's more concentrated.