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.
Let rest
Remove from the grill. Flip pork chops over, top with remaining butter and let rest for 10 minutes before serving.
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: 
Had a lime on the counter so I squeezed it into the butter and threw in the zest too. Smelled completely different, better, more layered. Once it started melting over the chops I got why. Zest carries something the juice alone doesn't. Doing it every time now.
Ran a two-zone setup Sunday and moved these to indirect heat after the sear. My son orders everything plain, no sauces, no condiments, nothing. Caught him dragging his chop back through the pooled butter between bites without a word. Doubling it next time.
A kid who won't touch condiments going back through the pooled butter without a word. That's the review. Double it.
butter's good but I'd double the garlic.
Made it the night before and the lime and rosemary was way more pronounced than when I throw it together right before grilling. Resting time really lets it meld. Now I keep a double batch in the freezer.
Fourth time making these. Round three taught me dried rosemary doesn't work here, the flavor just falls flat. Fresh rosemary is almost herby-citrusy against the lime, which is the whole point. That compound butter melting on indirect heat is what keeps pulling me back.
Round three was the right call. Fresh rosemary releases into the butter as it melts, dried just doesn't have those oils anymore.
Made these for a cookout last weekend and the compound butter got people curious. A couple of the guys kept asking what I put on them, couldn't place the lime at all. Hard to go back to plain grilled chops after this.
Lime is the one nobody ever places. Rosemary grabs all the attention and the lime just sneaks in underneath. People ask about this one every time.
First time grilling pork chops and I was nervous about drying them out, but moving to indirect heat after the sear made a real difference. The rosemary lime butter practically disappeared into the meat. Do you season the butter with salt too, or just the chops?
Just the chops. Salt in the butter dulls the lime, and that brightness is what makes the whole thing pop. The red pepper flakes are plenty.
Made the compound butter the night before and stored it rolled in plastic wrap so I could just cut coins off onto the hot chops straight from the grill. Way cleaner than scooping from a bowl outside. Also bumped the red pepper flakes up to a full teaspoon and the heat level was exactly where I wanted it without drowning out the rosemary and lime. These are going into the weeknight rotation.
Full teaspoon is where it should've been from the start.
Made these last weekend. Solid overall, but the rosemary lime butter just pooled at the bottom of the grates instead of melting into the chops. Tried moving to indirect heat with the butter on top, and it slid right off before they were done. Any trick to getting it to actually absorb, or did I pull them too early?
Lid matters a lot here. Butter goes on the second I move them to indirect heat, lid closed right after - that 8 minutes of sealed heat is what melts it in. If you're adding it near the end there's just not enough time.
My son scraped the grill grates clean for that rosemary lime butter. Indirect heat kept the chops from drying out. Nothing else I've tried manages that.
Scraped the grates clean. That's the whole point. Indirect heat gives the butter time to actually work into the meat instead of just burning off.
Used dried rosemary because I was out of fresh and braced for it to taste flat. Bloomed it in the softened butter for a few minutes first and the herb flavor came through completely. Beginners, do not skip that step.
Yeah, blooming it first is what makes dried herbs usable here. Without that step they just taste flat on the butter. I've made that shortcut more than once.
Used lemon instead of lime and it actually works better with the thyme, for what it's worth. The indirect heat step is where the compound butter does its thing. I split mine, half on during grilling and the other half right before serving, and the chops stayed way juicier that way. Doing the same thing next time I make bone-in chicken thighs.
Lemon and thyme tracks. Hadn't thought to split the butter but a hit right before serving would keep more of it from cooking off. Trying that next time.
My husband watched me mix the butter and said 'lime on pork chops?' with that face. Twenty minutes later he was pressing his finger into the grill grate trying to get the last bit that dripped off. That rosemary lime combo is not playing around.
I know that face. Doesn't survive contact with a hot grill and rosemary lime butter.
Made these for a cookout two weeks ago and the compound butter completely stole the show. My neighbor spent half the evening trying to figure out what marinade I used, genuinely convinced I was hiding something, and when I told her it was just butter with rosemary and lime and garlic she looked personally betrayed. The indirect heat finish is what does it, the butter seeps into every bite. Already doubled the butter recipe for the next round.
The neighbor thing gets me every time. Doubling the butter is the right call - I keep a log of it in the fridge all week and just slice off rounds as I need them. Freezes well too if you want to get way ahead.
I've tried probably four or five keto pork chop recipes over the past year and they all taste like, well, plain grilled pork. This one's different. It's the rosemary lime butter. Moved the chops to indirect heat and dropped it on top like the recipe says, and watching it melt into the meat, that's when I knew. The flavor goes all the way through, not just on the surface. Every other recipe had me seasoning with dry herbs and garlic and you get a hint of it but mostly you just taste pork chop. The lime cuts through the fat in a way I didn't expect from a grilled chop. Nice spring evening this week, already got bone-in chops thawed out for Thursday.
That melt is the whole thing. Bone-in gives the butter longer on indirect heat before the internal temp climbs, so it absorbs instead of just sitting on top. Thursday.