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 each: 241 calories, 12g fat (4g saturated fat), 86mg cholesterol, 212mg sodium, 1g carbohydrate (trace sugars, trace fiber), 30g protein Diabetic Exchanges:4 lean meat, 1 fat
Reviews for Pork Chops with Herb Pesto
"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."
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.