Grilled Pork Chops with Basil-Garlic Rub

By jeaninemg

Ingredients

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

Details

Servings 4
Preparation time 30mins
Cooking time 40mins
Adapted from porkbeinspired.com

Preparation

Step 1

Cooking Directions

With machine running, drop garlic through feed tube of food processor 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.

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 145 degrees Fahrenheit, followed by a 3-minute rest time.

Makes 4 servings

Top the chop with shavings of Parmesan cheese (shave from a wedge of cheese with a vegetable peeler) and toasted pine nuts, if desired. Serve with slices of ripe tomatoes and mozzarella on a bed of arugula drizzled with balsamic vinegar and olive oil or with the Pantry Basil-Garlic Rub.

Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:
•Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
•Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham