Less assertive than beef or lamb but more assertive than chicken, pork chops hold their own against bright, rich flavors, bold marinades and time on the grill. The recipe below is an easy jumping-off point.
The marinade for these chops combines four simple ingredients: basil, garlic, lemon and olive oil. Just half an hour in the fridge allows them to absorb these flavors and transform completely with a quick pass on the grill. Prep them the night before and let them marinate longer for even more flavor – and less wait time before dinner.
Garlic-basil pork chops
4
5 minutes
10 minutes
15 minutes
4 cloves garlic, peeled and halved
1 cup fresh basil, roughly chopped
1 lemon, juiced and zested
4 tablespoons olive oil
4 1-inch-thick pork chops
Combine the garlic, basil, lemon juice, lemon zest and olive oil in a bowl. Pour over the pork chops and ensure they are evenly coated with the mixture. Cover and refrigerate 30 minutes or up to overnight.
Prepare a hot fire on the grill. Remove the chops from the marinade and remove any solids still attached to them. Grill 2 minutes on one side, then turn 90 degrees and grill 2 minutes more to form grill marks. Flip and grill in the same way on the other side.
