Summer time means #GrillPork

Pork chops are one of the cuts of meat that I grew to like later in life. I think it's due to the fact that my mom is a vegetarian, so I only had them a few times as a kid. They were okay-- thin, not super flavorful. I'd rather have a steak.

But I have found that marinating and grilling pork chops imparts bookoo flavor. It's also a way to tenderize and moisten a meat that is notorious for getting dry the second it's overcooked. I like to keep the marinade clean and simple: a bit of lemon, garden basil and some garlic. This recipe is not only delicious, but healthy, too.

Summery Grilled Pork Chops
Yield: 4 servings

4 thick-cut, boneless pork loin chops

3 tablespoons extra virgin olive oil

1 cup fresh basil leaves, julienned 

2 garlic cloves, minced 

Juice and zest from 1 lemon

salt and pepper

1 teaspoon Dijon mustard

In a medium sized bowl, whisk together the olive oil, basil, garlic, lemon juice and zest, salt, pepper and mustard. 

Apply the marinade to the pork chops and store in an airtight container in the refrigerator for a half hour. 

Preheat an outdoor grill to medium high heat. Grill the pork chops for 6-7 minutes per side, or until cooked to 145 degree internal temperature. 

This recipe is fantastic served alongside a Greek style couscous, brown rice with herbs or grilled garden corn. Enjoy!