• 4 bone-in ribeye (rib) pork chops
  • 4 teaspoons olive oil

  • Rub

  • 1 teaspoon dried tarragon, crushed
  • 1 1/2 teaspoons lemon zest, (zest from 1 medium lemon)
  • 1 1/2 teaspoons garlic pepper seasoning
  • 1 1/2 teaspoons onion powder
  • 1/4 teaspoon kosher salt

  • Rub:

 Preheat grill to medium high (400 degrees F).

Meanwhile, place pork on platter; drizzle with 1/2 teaspoon olive oil on each side.  Brush to coat; set aside. 

In small bowl, mix together tarragon, lemon zest, garlic pepper blend, onion powder and salt.  Rub about 1 1/2 teaspoons of mixture over side of pork chops.

Place pork chops on preheated grill.  Close lid; cook for 4 to 6 minutes* per side (depending on thickness of chop) or until internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest time.

Serve and garnish with slice of lemon, if desired. 

*Grill/cook 1/2-inch pork chops for about 3-4 minutes per side.
  Grill/cook 3/4-inch pork chops for 4-5 minutes per side.
  Grill/cook 1-inch pork chops for 5-7 minutes per side. 

Makes 4 servings

Tarragon and lemon are perfect for a fresh flavor.  Serve with steamed new red potatoes and Asparagus Vinaigrette.

Calories: 190 calories

Protein: 16 grams

Fat: 13 grams

Sodium: 280 milligrams

Cholesterol: 55 milligrams

Saturated Fat: 4 grams

Carbohydrates: 1 grams

Fiber: 0 grams