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
Preheat 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.
Prep Time 5 minutes
Cook Time 15 minutes
Nutritional Information: Calories: 190 calories Protein: 16 grams Fat: 13 grams Sodium: 280 milligrams Cholesterol: 55 milligrams Saturated Fat: 4 grams Carbohydrates: 1 grams Fiber: 0
Recipe and photograph provided used with permission from the National Pork Board - porkbeinspired.com.