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Grilled Pork with Basil-Garlic Rub

Wednesday, 30 October 2019 00:32

TASTE News Service, October 30, 2019 - We found this recipe at the website of the National Pork Board.

Yes, it references grilling and here we are almost into November. At Taste Washington Travel we believe there’s nothing wrong with barbecuing (grilling) year-round. However, there’s no reason you couldn’t attempt a reasonable adaptation of this recipe indoors in the warmth of your own kitchen.

If you’re thinking of a wine pairing for these pork chops, we’d suggest something white, but fairly substantial. Maybe a good Chardonnay or a substantial Washington rendition of a variety native to the Rhône Valley.



Top the chop with shavings of Parmesan cheese (shave from a wedge of cheese with a vegetable peeler) 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.



4 bone-in ribeye pork chops (rib, 3/4-inch thick)

2 cloves garlic (peeled)

1 cup fresh basil (packed)

2 tablespoons lemon juice (fresh)

2 tablespoons extra virgin olive oil

1 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper



1. With machine running, drop garlic through feed tube of food processor to mince. Stop, add fresh basil, and process until chopped. Add lemon juice, oil, salt, and pepper and process to make thin wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes.

2. Prepare a medium-hot fire in grill. Brush the grate clean and oil the grate. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest time.

Last modified on Wednesday, 30 October 2019 00:43


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