• 4 porterhouse (bone-in loin) pork chops (3/4 inch thick)
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh basil
  • 1 tablespoon dried basil
  • 1 tablespoon dried basil
  • 1 tablespoon lemon juice (fresh)
  • 1 teaspoon coarse salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon garlic powder
  • 1 garlic cloves
  • 1/2 teaspoon black pepper (freshly ground)


  1. Mix together all ingredients except pork in a shallow baking dish. Add chops and spread both sides with basil mixture. Let stand 15 to 30 minutes in baking dish.
  2. Meanwhile, prepare a grill to medium-high heat (about 450 degrees F.), oiling it with a brush or paper towel. Grill chops over direct heat until the internal temperature reaches between 145 degrees F. (medium rare) and 160 degrees F. (medium), on a meat thermometer, 4 to 5 minutes per side. Remove chops from the grill and let rest for 3 minutes.
  3. Top the pork chop with Parmesan cheese shavings (you can use a vegetable peeler to easily shave from a wedge) and toasted pine nuts, if desired. Serve with slices of ripe tomatoes and mozzarella on a bed of arugula drizzled with balsamic vinegar and olive oil or with the Pantry Basil-Garlic Rub.
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