I think I mentioned recently that I’m pretty much obsessed with anything citrus. In a previous post, I was talking about desserts. This time, I’m talking about a main course!
Citrus is a great accompaniment to proteins because it helps break down connective tissue in the meat, rendering it tender and flavorful.
Citrus, combined with little fat (in this case, olive oil) makes for a delicious marinade. I usually leave my meat marinating twice the amount of time a recipe calls for to impart extra flavor.
Lemon is delicious with pork as it brightens and lightens the meat. I have a beautiful crop of fresh basil in my yard this year, and this is the perfect recipe to highlight two of my favorite ingredients. Pork chops or loins are on sale right now at Brookshire’s, and you can use this marinade for either cut of pork.
Lemon-Basil Pork Chops
4 thick-cut, boneless pork loin chops
2 Tbs olive oil
1 cup fresh basil leaves, minced
3 Tbs garlic, minced
3 Tbs lemon juice
1 tsp sea salt
3/4 tsp pepper
Add olive oil, basil, garlic, lemon juice, salt and pepper to a bowl and mix well.
Spread both sides of the pork chops with the mixture, and let the chops set for about 20 minutes.
Grill chops over direct heat for about 5 to 6 minutes per side, or until the internal temperature reaches at least 145° F.
Let rest 5 minutes before serving.
Nutritional Information: Calories Per Serving: 619, Calories from Fat: 445, Fat: 49 g (17 g Saturated Fat), Cholesterol: 146 mg, Sodium: 591 mg, Potassium: 647 mg, Carbohydrates: 3 g, Protein: 39 g
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