Tarragon and lemon are perfect for a fresh flavor. Serve with steamed new red
potatoes and grilled asparagus.
4 bone-in ribeye (rib) pork chops
4 teaspoons olive oil
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
Heat grill to medium high (400 degrees F).
Meanwhile, place pork on platter; drizzle with 1/2 teaspoon olive oil on each
side. Brush to coat; set aside.
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 Fahrenheit, followed by a 3-minute rest time.
Serve and garnish with slice of lemon, if desired.
* Grill/cook 1/2-inch pork chops for about 3-4 minutes per side.
Grill/cook 3/4-inch pork chops for 4-5 minutes per side.
Grill/cook 1-inch pork chops for 5-7 minutes per side.