Grilled Pork Chops

By jiafei

4 Person

30 Minutes

434 Calories

The basil butter is the star here: It seasons the pork and adds a rich flavor to the grilled vegetables. People are tired of the same old pork chops, let's try something new... WOW! These pork chops are fantastic!! They are great for casual entertaining or family dinner. With the fresh basil and grated garlic, the flavor is very refreshing! Everyone will love these!

Ingredients

280 g Grape or cherry tomatoes, halved
1/2 Small red onion
3 Zucchini, cut lengthwise into 1/4-in.-thick slices
3/4 tsp. Salt, divided
4 Pork loin chops, about 3/4-in. thick
1 tbsp. Lemon zest
1 tbsp. Minced shallot
1/4 cup Chopped fresh basil
1/2 cup Butter, at room temperature

Method

01

PREHEAT barbecue to medium. Stir the butter with basil, shallot, and zest in a small bowl. Scrape onto a sheet of plastic wrap. Roll into a log. Freeze until firm, 15 min.
02

SPRINKLE chops with 1/2 tsp salt. Oil grill. Barbecue pork chops, lid closed, until meat is firm to the touch, 3 to 4 min per side. Cover with foil.
03

SPRINKLE zucchini with remaining 1/4 tsp salt. Oil grill. Barbecue zucchini and onion, lid closed, until grill marks form, 3 to 4 min per side. Transfer to a cutting board. Cut zucchini into thirds and onion in half. Toss with tomatoes in a large bowl.
04

SLICE basil butter into 4 rounds and place on chops. Serve with grilled vegetables.

Related Tags

Grilled Pork Chops

4.2

( By jiafei )

01 Information

Grade easy
Serving 4 servings
Calorie 434 Kcal
Prep Time 15 Mins
Cook Time 15 Mins
Total Time 30 Mins

02 Ingredients

280 g Grape or cherry tomatoes, halved

1/2 Small red onion

3 Zucchini, cut lengthwise into 1/4-in.-thick slices

3/4 tsp. Salt, divided

4 Pork loin chops, about 3/4-in. thick

1 tbsp. Lemon zest

1 tbsp. Minced shallot

1/4 cup Chopped fresh basil

1/2 cup Butter, at room temperature

03 Method

Step 1

PREHEAT barbecue to medium. Stir the butter with basil, shallot, and zest in a small bowl. Scrape onto a sheet of plastic wrap. Roll into a log. Freeze until firm, 15 min.

Step 2

SPRINKLE chops with 1/2 tsp salt. Oil grill. Barbecue pork chops, lid closed, until meat is firm to the touch, 3 to 4 min per side. Cover with foil.

Step 3

SPRINKLE zucchini with remaining 1/4 tsp salt. Oil grill. Barbecue zucchini and onion, lid closed, until grill marks form, 3 to 4 min per side. Transfer to a cutting board. Cut zucchini into thirds and onion in half. Toss with tomatoes in a large bowl.

Step 4

SLICE basil butter into 4 rounds and place on chops. Serve with grilled vegetables.

04 Author