Monday, July 23, 2012

Grilled Pork Chops with Basil-Garlic Rub

4 bone-in pork rib chops
 3/4-inch thick
Basil-Garlic Rub:
  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
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.

Serving Suggestion: 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.

Get ready to serve up fantastic flavor! These savory Grilled Pork Chops with Basil-Garlic Rub are so tender, juicy and deliciously different. They’ll get you grilling with pork all season long. I'm always looking for something different to do with pork chops so here is my chance.

Frome Get Cooking
Linked at these great blogs this week.

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