Pork Chops with Herb Pesto Recipe
- 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
- 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.
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.