Grilling, Smoking and Barbecuing Recipes
Lemon-Tarragon Pork Chops
Tarragon and lemon are perfect for a fresh flavor. Serve with steamed new red potatoes and grilled asparagus.
Prep: 5 min | Cook: 15 min | Yield: 4 servings
Ingredients
Pork Chops
- 4 bone-in ribeye (rib) pork chops
- 4 teaspoons olive oil
Rub
- 1 teaspoon dried tarragon, crushed
- 1 1/2 teaspoons lemon zest, (zest from 1 medium lemon)
- 1 1/2 teaspoons garlic pepper seasoning
- 1 1/2 teaspoons onion powder
- 1/4 teaspoon kosher salt
Instructions
- Heat grill to medium high (400 degrees F).
Pork Chops
- Place pork on platter; drizzle with 1/2 teaspoon olive oil on each side. Brush to coat; set aside.
Rub
- In small bowl, mix together tarragon, lemon zest, garlic pepper blend, onion powder and salt. Rub about 1 1/2 teaspoons of mixture over side of pork chops.
- Place pork chops on preheated grill. Close lid; cook for 4 to 6 minutes* per side (depending on thickness of chop) or until internal temperature reaches 145 degrees F, followed by a 3 minute rest time.
- Serve and garnish with slice of lemon, if desired.
Notes
* Grill/cook 1/2 inch pork chops for about 3 to 4 minutes per side.
* Grill/cook 3/4 inch pork chops for 4 to 5 minutes per side.
* Grill/cook 1 inch pork chops for 5 to 7 minutes per side.
Nutrition
Per serving: Calories: 190 calories Protein: 16 grams Fat: 13 grams Sodium: 280 milligrams Cholesterol: 55 milligrams Saturated Fat: 4 grams Carbohydrates: 1 grams Fiber: 0 grams
Attribution
Recipe and photo used with permission from:
National Pork Board