Grilled Pork Chops with Basil-Garlic Rub

Top the chop with shavings of Parmesan cheese (shave from a wedge of cheese with a vegetable peeler) and toasted pine nuts, if desired. Serve with slices of ripe tomatoes and mozzarella on a bed of arugula drizzled with balsamic vinegar and olive oil or with the Basil-Garlic Rub.

Prep: 30 min | Cook: 10 min | Yield: 4 servings

Ingredients

Pork Chops

• 4 (3/4 inch thick) bone-in ribeye (rib) pork chops

Basil-Garlic Rub

• 2 cloves garlic, peeled
• 1 cup fresh basil, packed
• 2 tablespoons lemon juice, fresh
• 2 tablespoons extra virgin olive oil
• 1 teaspoon coarse salt
• 1/2 teaspoon black pepper, freshly ground

Instructions

1. With machine running, drop garlic through feed tube of food processor to mince. Stop, add fresh basil, and process until chopped.
2. Add lemon juice, oil, salt, and pepper and process to make thin wet rub.
3. Spread both sides of pork chops with basil mixture. Let stand for 15 to 30 minutes.
4. Prepare a medium-hot fire in grill. Brush the grate clean and oil the grate.
5. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145 degrees F, followed by a 3-minute rest time.

Nutrition

Per serving: Calories: 210 calories Protein: 27 grams Fat: 14 grams Sodium: 620 milligrams Cholesterol: 60 milligrams Saturated Fat: 4 grams Carbohydrates: 3 grams Fiber: 0 grams

Attribution

Recipe and photo used with permission from: National Pork Board