This past summer, I decided to try growing my own fresh herbs on my patio. I was quite successful and am hoping to keep them alive indoors now that the temperatures are starting drop (or they should be once this warm spell is over). Once I realized my herbs were thriving, I went on a search for recipes that used them.
These pork chops ended up being one of my go-to recipes during grilling season. They are very flavorful and enjoyed by all. If you marinate a few extra, these are a great addition to a salad the next day!
Grilled Rosemary Pork Chops
½ cup lemon juice
2 tbsp extra virgin olive oil
2 tbsp fresh rosemary, chopped
2 tbsp fresh basil, chopped
2 cloves garlic, minced or 1 tbsp pre minced garlic
¼ tsp black pepper
4 pork chops, about 1 lb
Whisk together lemon juice, olive oil, rosemary, basil, garlic, and pepper. Place pork chop in a gallon ziplock bag. Pour marinade over pork chops. Seal and refrigerate at least 4 hours or overnight. Turn occasionally.
Remove pork chops and grill over low heat until fully cooked. Reserve marinade to brush on chops while cooking.