Heather's Florida Kitchen

Seasonally inspired easy recipes for the home cook.

Grilled Pork Chops with Basil-Garlic Rub

Grilled Pork Chops with Basil-Garlic Rub (photo courtesy National Pork Board and PorkBeInspired.com)

Grilled Pork Chops with Basil-Garlic Rub (photo courtesy National Pork Board and PorkBeInspired.com)

Add Grilled Pork Chops with Basil-Garlic Rub to your weekend entertaining file. Pork chops are the most popular cut from the pork loin, which is the strip of meat that runs from the pig’s hip to shoulder. Depending on where they originate, pork chops can be found under a variety of names, including loin, rib or ribeye, sirloin, top loin and blade chops. Serve these chops with fresh mozzarella or burrata cheese and thick slices of ripe tomatoes on a bed of arugula leaves. Lightly drizzle with aged balsamic vinegar and extra-virgin olive oil. Or, make extra basil-garlic rub to dress the salad as well. The recipe is from the National Pork Board and PorkBeInspired.com.

Grilled Pork Chops with Basil-Garlic Rub
Yield: 4 servings

4 bone-in ribeye (rib) pork chops, 3/4-inch thick
Basil-garlic rub:
2 cloves garlic, peeled
1 cup packed fresh basil leaves
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

1. With a food processor or blender running, drop garlic in to mince. Stop, add fresh basil, and process until chopped. Add lemon juice, oil, salt, and pepper and process to make thin wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes.
2. Prepare a medium-hot fire in grill. Brush the grate clean and oil the grate. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145F, followed by a 3-minute rest time.
Recipe note: Top the chops with shavings of Parmesan cheese (shave from a wedge of cheese with a vegetable peeler) and toasted pine nuts, if desired.
SOURCE: National Pork Board and PorkBeInspired.com

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