Tonight’s Dinner: Grilled Pork Chops with Basil-Garlic Rub

Filed in Gather Food Essential by on June 25, 2012 0 Comments

I rarely make recipes that I find in advertisements but there were a couple of interesting recipes in the new ads for Pork, The Other White Meat, in the new Food Network Magazine, this is one of them. I adapted it to use a grill pan but of course, it is meant to be made on an outdoor grill. The grates for my charcoal grill need replacement so I couldn’t do it outside. I did it on my new cast iron grill pan.

These were outstanding pork chops. I made the rub (herb paste) in my Ninja Pulse single serve cup, but of course you can use a good knife or a mini chop or a hand chopper.


Grilled Pork Chops with Basil-Garlic Rub

4 bone-in pork chops, ¾ inch thick


2 cloves garlic, peeled

1 cup basil leaves, packed

2 tbsp fresh lemon juice

2 tbsp extra virgin olive oil

1 tsp coarse sea salt

1/2 tsp black pepper

For rub: In the single serve cup of a Ninja, add oil, salt, pepper, garlic clove, basil leaves and lemon juice. Pulse a few times and then press down the cup for 30 seconds. Remove from Ninja base and shake the cup a bit, remove top and push the ingredients around, top it again and pulse it a few times. Remove from the machine and let stand until ready to marinate.

When ready to marinate, pour the rub paste over the pork chops. Rub it all around and let sit, refrigerated, for an hour at least. Can do this up to 2 hours ahead.

When ready to cook, preheat a cast iron grill pan, or an outdoor grill. If cooking outdoors, place the chops over the hot coals, or the hottest part of the grill, for a minute or two to sear the chops and then turn them over and place on the cooler side for a few more minutes until cooked all the way through. If cooking indoors, place the chops on the grill pan. Leave them alone for 3 minutes, turn 90 degrees and cook for another minute or so. Turn over and cook same way – 2 minutes one direction and 3 the other. Remove the chops from the pan, cover, and let sit for a few minutes so the juices remain in the chops and keeps them juicy.

Serve one chop per person, with roasted potatoes (or grilled potatoes) and another veg.

Yield: 4 servings

Source: Pork advertisement, Food Network Magazine July/Aug 2012

Posted by RisaG 6/25/12

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