Grilled Pork Chops

If you want to add more gluten free, dairy free, paleolithic, and primal recipes to your recipe box, Grilled Pork Chops might be a recipe you should try. This recipe serves 4 and costs $2.02 per serving. This main course has 451 calories, 29g of protein, and 36g of fat per serving. If you have basil, garlic, pork chops, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It will be a hit at your The Fourth Of July event. This recipe is liked by 117 foodies and cooks. It is brought to you by Recipes Food and Cooking. Overall, this recipe earns a pretty good spoonacular score of 74%. Similar recipes include Grilled Country Pork Chops with Bourbon-Basted Grilled Peaches, Grilled Pork Chops with Spicy Balsamic Grilled Peaches, and Pan-Grilled Pork Chops with Grilled Pineapple Salsa.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 15 minutes

 

Ingredients:

4 cubes frozen basil

3 - 4 cloves garlic

1 large lemon - zest included

1/2 cup olive oil

4 center cut pork chops

salt and pepper

Equipment:

bowl

grill

Cooking instruction summary:

Combine the basil, garlic, olive oil, lemon zest and juice in a small bowl. Brush it on both sides of the pork chops. Salt and pepper pork chops. Marinate at room temperature 30 minutes.Start a fire in the grill and get the grill to about 350 degrees. Place pork chops on grill and turn in about 7 minutes. I closed the lid on the Kamado grill. Check at 5 minutes to see if they are done. Do not overcook.

 

Step by step:


1. Combine the basil, garlic, olive oil, lemon zest and juice in a small bowl.

2. Brush it on both sides of the pork chops. Salt and pepper pork chops. Marinate at room temperature 30 minutes.Start a fire in the grill and get the grill to about 350 degrees.

3. Place pork chops on grill and turn in about 7 minutes. I closed the lid on the Kamado grill. Check at 5 minutes to see if they are done. Do not overcook.


Nutrition Information:

Quickview
450k Calories
29g Protein
36g Total Fat
1g Carbs
15% Health Score
Limit These
Calories
450k
23%

Fat
36g
56%

  Saturated Fat
7g
44%

Carbohydrates
1g
0%

  Sugar
0.09g
0%

Cholesterol
89mg
30%

Sodium
259mg
11%

Get Enough Of These
Protein
29g
58%

Selenium
44µg
64%

Vitamin B1
0.9mg
60%

Vitamin B3
10mg
54%

Vitamin B6
1mg
50%

Phosphorus
307mg
31%

Vitamin E
4mg
27%

Vitamin K
20µg
19%

Vitamin B2
0.25mg
15%

Potassium
514mg
15%

Zinc
2mg
14%

Vitamin B12
0.71µg
12%

Vitamin B5
0.99mg
10%

Magnesium
36mg
9%

Iron
0.9mg
5%

Copper
0.09mg
4%

Vitamin D
0.54µg
4%

Vitamin C
2mg
3%

Manganese
0.06mg
3%

Calcium
17mg
2%

Vitamin A
59IU
1%

covered percent of daily need
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Related Videos:

How to Make Grilled Pork Chops | Grilling Recipes | Allrecipes.com

 

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Beth's Rosemary Pork Chops with Grilled Nectarines and Roasted Fennel

 

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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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