Pork Chops with Herb Pesto Recipe
Pork Chops with Herb Pesto Recipe photo by Taste of Home

Pork Chops with Herb Pesto Recipe

Publisher Photo
You won’t believe how much a handful of fresh garden herbs can pump up the flavor of ordinary pork chops. Our taste panel simply raved about these! They’d also be fantastic with garlic mashed potatoes. —Lisa Bynum, Brandon, Mississippi
TOTAL TIME: Prep: 15 min. + marinating Grill: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. + marinating Grill: 10 min.
MAKES: 4 servings

Ingredients

  • 4 bone-in pork loin chops (3/4 inch thick and 7 ounces each)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons water
  • 1 tablespoon each minced fresh rosemary, sage, thyme, parsley and basil
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced

Nutritional Facts

1 pork chop equals 241 calories, 12 g fat (4 g saturated fat), 86 mg cholesterol, 212 mg sodium, 1 g carbohydrate, trace fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1 fat.

Directions

  1. Sprinkle pork with salt and pepper. In a small bowl, combine the water, herbs, oil and garlic; rub over both sides of chops. Cover and refrigerate for at least 1 hour.
  2. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chops, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving. Yield: 4 servings.
Originally published as Pork Chops with Herb Pesto in Healthy Cooking August/September 2010, p57

Nutritional Facts

1 pork chop equals 241 calories, 12 g fat (4 g saturated fat), 86 mg cholesterol, 212 mg sodium, 1 g carbohydrate, trace fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1 fat.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Pork Chops with Herb Pesto

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Aug. 26, 2012

Used dry herbs and it was great. Make it all the time!

MY REVIEW
Reviewed Jul. 12, 2012

There are a lot of fresh herbs called for in this recipe. Unfortunately, where I live not many of these are available at a reasonable price. I substituted dried herbs for all and marinated the pork chops in a small baggie with all the ingredients for an hour. DH barbecued, and they came out beautifully. This is a very flavorful rub, even with dried substituted for the fresh. We served with garlic mashed potatoes as suggested along with Brussels sprouts. A great meal. I'll definitely use this recipe again when I need a quick and inexpensive rub for pork.

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