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
- 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.
Originally published as Pork Chops with Herb Pesto in Healthy Cooking August/September 2010, p57
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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