• 4 bone-in ribeye (rib) pork chops, about 3/4-inch thick
  • 3 small lemons
  • 3 tablespoons olive oil
  • 5 cloves garlic, minced
  • 1 1/2 tablespoons fresh basil, chopped
  • 8 ounces orzo
  • Salt and pepper
Zest and juice lemons. In a small bowl, combine lemon zest, lemon juice, olive oil, garlic, and basil. Set aside 3 tablespoons of the mixture. Transfer remaining mixture to a large resealable bag and add pork. Set aside for 30 minutes, turning occasionally.
Meanwhile, prepare orzo according to package directions. Drain and return orzo to the pot. Stir in reserved lemon-basil mixture and salt and pepper to taste. Set aside to cool to room temperature.
 
Prepare a grill to medium-high heat and lightly oil the grate. Remove pork from marinade; discard marinade. Season pork with salt and pepper and grill until internal temperature reaches 145 degrees F, about 4 minutes per side. Remove chops from grill and let rest 3 minutes.
 
Serve chops with orzo.
 
Serves 4
Recipe courtesy of Tara Kuczykowski, Unsophisticook
A Caesar salad would be delicious alongside these chops, as would almost any green salad. You can also make the orzo more substantial by adding other ingredients to it—tomatoes, olives, zucchini, red onion, corn, blanched green beans, and marinated artichoke hearts all would be nice.
Recipe courtesy of Tara Kuczykowski, Unsophisticook

Calories: 440 calories

Protein: 30 grams

Fat: 15 grams

Sodium: 60 milligrams

Cholesterol: 70 milligrams

Saturated Fat: 3 grams

Carbohydrates: 47 grams

Fiber: 2 grams