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Pork Chops with Herb Pesto for Two

 Pork Chops with Herb Pesto for Two
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
2 ServingsPrep: 15 min. + marinating Grill: 10 min.


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


  • Sprinkle pork with salt and pepper. In a small bowl, combine the
  • water, herbs, oil and garlic; brush over both sides of chops. Cover
  • and refrigerate for at least 1 hour.
  • Using long-handled tongs, moisten a paper towel with cooking oil and
  • lightly coat the grill rack. Grill chops, covered, over medium heat
  • or broil 4-5 in. from the heat for 4-5 minutes on each side or until
  • a thermometer reads 145°. Let meat stand for 5 minutes before
  • serving. Yield: 2 servings.
Nutritional Facts: 1 pork chop equals 240 calories, 12 g fat (4 g saturated fat), 86 mg cholesterol, 211 mg sodium,

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Pork Chops with Herb Pesto for Two (continued)

Nutritional Facts: 1 g carbohydrate, trace fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.