• 4 porterhouse (bone-in loin) pork chops, 3/4 inch thick
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon dried basil, OR 3 tablespoons fresh basil, chopped
  • 1 tablespoon lemon juice, fresh
  • 1 teaspoon coarse salt
  • 1/2 teaspoon garlic powder, OR 1 garlic clove, minced
  • 1/2 teaspoon black pepper, freshly ground
Mix together all ingredients except pork in a shallow baking dish. Add chops and spread both sides with basil mixture. Let stand 15 to 30 minutes in baking dish.

Meanwhile, prepare a grill to medium-high heat (about 450 degrees F.), oiling it with a brush or paper towel. Grill chops over direct heat until the internal temperature reaches between 145 degrees F. (medium rare) and 160 degrees F. (medium), on a meat thermometer, 4 to 5 minutes per side. Remove chops from the grill and let rest for 3 minutes.

Serves 4
Top the pork chop with Parmesan cheese shavings (you can use a vegetable peeler to easily shave from a wedge) 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.

Calories: 290 calories

Protein: 39 grams

Fat: 14 grams

Sodium: 580 milligrams

Cholesterol: 125 milligrams

Saturated Fat: 3 grams

Carbohydrates: 1 grams

Fiber: 0 grams