Just when I thought spring was right around the corner, I checked the forecast for the next 5 days and saw this:
Ugh. I need to move. I guess today would be the last day to get to use the grill for the next few days (they’re calling for rain for the entire weekend as well). Good thing we planned ahead and decided to throw some chops on the grill for a quick dinner. Yay for planning ahead!
I have a few rub recipes I’ve been itching to try all winter, waiting for some nice sunny days to grill out. Since I didn’t get to enjoy the nice warm weather we had this past weekend, today seemed to be the perfect day to try a new recipe out, and I sure didn’t have to ask the hubs twice if he wanted to fire up the grill….
Disregard the teriyaki marinated chicken that’s on the other side of the grill the hubs was making for his work lunches….
Ever since the hubs found out that sometimes trying new things really isn’t that bad (see my post about how he bravely tried my roasted red pepper & pesto penne and liked it), I’m hoping that this summer we’ll be “diversifying” his palate and trying things he’s never even wanted to try before. Since the pesto was a success, I figured we can try a rub that contained similar ingredients to it…
- 2 thin bone-in pork chops, about 1/2" thick
- 2 garlic cloves, peeled
- 1 cup fresh basil leaves
- 2 tablespoons EVOO
- Juice of one lemon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Using a charcoal grill, set the grill up so the coals are nice and hot.
- Meanwhile, with the food processor running, drop the garlic cloves through the feeding tube and mince. Stop and add the basil leaves, pulse on high until thoroughly chopped.
- Add the EVOO, lemon juice, salt, and pepper. Pulse until everything is mixed well and it turns into a thin, wet rub.
- Generously spread basil mixture on both sides of the pork chops. Let sit for 15-30 minutes.
- Place chops on grill over direct heat, cook for about 6-8 minutes, turning once halfway through, or until internal temperature reaches 145 degrees.
- Remove pork chops from grill and let rest for 3-5 minutes.
- Cooking times may vary based on how hot your coals are and the thickness of your pork chops. If you're unsure if they're done, it's always best to use a meat thermometer.
It’s almost just as rewarding as hearing your picky 5-year-old say they think your food is amazing. :)