This was another grilled pork chop recipe (and we have yet to tire of grilled pork chops!) that we liked a lot. Very easy for a weeknight dinner. There were no bone-in chops at the store, but the thick boneless were actually fine. I did do a quick brine of these before the herb rub/grilling. The pesto was from our basil, and we grilled some of our squash as a side. This came from Serious Eats.
- Leaves from 1 small bunch thyme
- 1 1/2 cloves garlic
- zest and juice of 1 lemon
- 4 tablespoons olive oil
- 4 pork chops
In a mortar and pestle, mash together the thyme leaves, 1 teaspoon salt, 1 clove of garlic, and a several grinds of black pepper (alternatively, chop everything finely on a cutting board). Once pulped into a paste, add the lemon zest and 1 tablespoon of the olive oil and stir well. Rub the mixture onto the pork chops and let them rest for 10-15 minutes.
Preheat a grill (or grill pan if indoors) over medium heat, then add the pork chops. Cook about 7 minutes on each side, then remove from the heat and allow to rest, then spoon the pesto over them and serve.