If you like grilled Pork Chops, you are going to love this recipe! We combine olive oil and Dijon mustard to give a Mediterranean flair to sometimes boring grilled pork chops. Add an anti-pasta salad and Roma tomatoes to the meal and you will have a combination that will thrill your taste buds. This recipe has received a lot of positive feedback when it has been made. You will be sure to get your own rave reviews from everyone you make these grilled pork chops for. Make these grilled pork chops a family tradition that is sure to please…
Basil Grilled Pork Chops
Yield: 4 Servings
8 lamb loin chops – 1 1/3 inch thick
1/4 c olive oil
1 T balsamic or red wine vinegar
2 garlic cloves – minced
1 T Dijon mustard
1/4 t black pepper
4 t basil leaves – slivered – fresh
1 pinch rosemary
You may use either fresh or frozen pork chops. If using frozen pork chops, thaw in the refrigerator overnight.
Once ready to go, dry chops well. Make a cut into each edge of the pork chops once and arrange the pork chops in single layer in a shallow glass baking dish. Then place to the side to prepare the marinade.
In a separate small glass bowl, whisk the balsamic vinegar, garlic, mustard and pepper. Then slowly whisk in the olive oil. Do not add the olive oil too quickly. Then stir in basil and rosemary.
Pour and spread over the pork chops, flipping the pork chops to coat both sides. Cover and refrigerate for at least 1 hour, but not more than four hours. Bring to room temperature 30 minutes before grilling the pork chops.
Place pork chops on a pre-greased heated grill, 4 to 6 inches above medium-hot coals or on medium-high setting. Grill pork chops for about 5 minutes per side or until done to your liking. Afterwards, sjnk your teeth into the best grilled pork chops you will ever find!
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Enjoy the following video on Grilled Pork Chops: