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Pork Chops with Herb Pesto Recipe

Pork Chops with Herb Pesto Recipe

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. YIELD:4 servings


  • 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.

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.

Reviews for Pork Chops with Herb Pesto

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Reviewed Aug. 26, 2012

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

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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Wine Pairings

Light-Bodied Red Wine

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