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8Ingredients
45Minutes
330Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 bone-in ribeye (rib) pork chops (about 3/4-inch thick)
- 3 lemon (small)
- 3 Tbsp. olive oil
- 5 cloves garlic (minced)
- 1 1/2 Tbsp. fresh basil (chopped)
- 8 oz. orzo
- salt
- pepper
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Directions
- Zest and juice lemons. In a small bowl, combine lemon zest, lemon juice, olive oil, garlic, and basil. Set aside 3 tablespoons of the mixture. Transfer remaining mixture to a large resealable bag and add pork. Set aside for 30 minutes, turning occasionally.
- Meanwhile, prepare orzo according to package directions. Drain and return orzo to the pot. Stir in reserved lemon-basil mixture and salt and pepper to taste. Set aside to cool to room temperature.
- Prepare a grill to medium-high heat and lightly oil the grate. Remove pork from marinade; discard marinade. Season pork with salt and pepper and grill until internal temperature reaches 145 degrees F, about 4 minutes per side. Remove chops from grill and let rest 3 minutes.
- Serve chops with orzo.
NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium200mg8% |
| Potassium290mg8% |
| Protein9g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate54g18% |
| Dietary Fiber7g28% |
| Sugars2g |
| Vitamin A2% |
| Vitamin C110% |
| Calcium8% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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