Herb Rubbed Pork Chops with Pesto

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
  • Pesto

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.


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