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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.
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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

Ingredients

  • 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

Instructions

  • 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.

Notes

Save on time, money and waste, take the leftovers from this night's recipe and turning them into Italian Pork Melts.
Recipe courtesy of Yummly.com
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