- 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
- 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.
- 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Pork Chops with Herb Pesto
"I made this recipe for dinner tonight -- cooking them on moderately high heat, in a skillet on the stove, and using inch-thick boneless pork chops, but keeping the cooking and resting times the same. I did use a thermometer to check the internal temperature. They were delicious. Flavorful and crisp on the outside, juicy in the middle. While they rested, I sauteed sliced vegetables in the same skillet."
"Really nice and easy recipe that lends itself well to substitutions of dried herbs for fresh. We actually subbed lavender flowers for the rosemary, and it added a nice floral flavor without overwhelming the other flavors. We also skillet fried the boneless chops on the stove top instead of grilling. The chops were moist, tender and delicious. An easy to prepare recipe that tastes like you spent much longer in it."
"Used dry herbs and it was great. Make it all the time!"
"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."