Basil-Garlic Porterhouse Pork Chops

Top the pork chop with Parmesan cheese shavings (you can use a vegetable peeler to easily shave from a wedge) 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.
Total Time: 15 minutes
Course: Main Course
Keyword: low calorie, low carb, low fat, low sugar, quick
Cut: Pork Chops
Cooking Method: Grill
Meal Type: Pork’s 1-2 Punch: Cook Once, Eat Twice
Servings: 4


  • 4 porterhouse (bone-in loin) pork chops (3/4 inch thick)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon dried basil (OR 3 tablespoons fresh basil, chopped)
  • 1 tablespoon lemon juice (fresh)
  • 1 teaspoon coarse salt
  • 1/2 teaspoon garlic powder (OR 1 garlic clove, minced)
  • 1/2 teaspoon freshly ground black pepper


  • Mix together all ingredients except pork in a shallow baking dish. Add chops and spread both sides with basil mixture. Let stand 15 to 30 minutes in baking dish.
  • Meanwhile, prepare a grill to medium-high heat (about 450 degrees F.), oiling it with a brush or paper towel. Grill chops over direct heat until the internal temperature reaches between 145 degrees F. (medium rare) and 160 degrees F. (medium), on a meat thermometer, 4 to 5 minutes per side. Remove chops from the grill and let rest for 3 minutes.


Save on time, money and waste, take the leftovers from this night's recipe and turning them into Italian Pork Melts.
Recipe courtesy of
Tried this recipe?Let us know how it was!