S&L Produce

Grilled Pork Chops with Basil-Garlic Rub

Makes 4 servings


  • 4 bone-in ribeye (rib) pork chops, 3/4 inch thick
  • 2 cloves garlic, peeled
  • 1 cup fresh basil, packed
  • 2 tablespoons fresh lemon juice
  • 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 a thin wet rub.
  2. Spread both sides of pork chops with basil mixture. Let stand 15-30 minutes. Keep any unused rub to be used as a dressing later.
  3. Prepare medium-hot fire in grill. Brush the grate clean and then brush with oil.
  4. Grill chops over direct heat, turning once, to medium rare doneness, 5-6 minutes per side, or until the internal temperature reaches 145 degrees F. Follow with a 3 minute rest time.
  5. Top the pork chop with shavings or Parmesan cheese and toasted pine nuts, if desired. Serve with slices of ripe tomatoes and mozzarella on a bed of arugula drizzled with balsamic vinegar and oil or with the Basil Garlic Rub prepared previously.

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