Source: National Pork Board

Grilled Pork Chops with Basil-Garlic Rub
When the basil is fresh from the garden or farmer’s market and the grill is fired up, serve these full-flavored pork chops. Shaved parmesan is delicious on top of the chops and serve with sliced summer tomatoes drizzled with olive oil and balsamic.
Serves: 4
Prep Time: 30 minutes
Cook Time: 10 minutes


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

With the food processor running, drop the garlic through the feed tube to mince. Stop, add the fresh basil, and process until chopped. Add the lemon juice, oil, salt, and pepper and process to make a thin, wet rub. Spread both sides of the pork chops with the rub and set aside for 15 to 20 minutes at room temperature. If you have to leave the meat sitting for any longer, refrigerate it.

Lightly oil a clean grilling grate. Prepare a medium-hot fire in the grill and grill the chops over direct heat for 5 to 6 minutes on each side for medium rare or until the internal temperature reaches 145° F. Let the pork chops rest for about 3 minutes before serving.

Per Serving: 210 calories; 14 g fat; 4 g saturated fat; 620 mg sodium; 3 g carbohydrate; 0 g fiber; 27 g protein

Courtesy National Pork Board