Recipe reprinted with permission from PorkBeInspired.com. This rub is delicious on both pork loin and oven-baked turkey tenderloin.
4 pork bone-rib chops, 3/4-inch thick
2 cloves garlic, peeled
1 cup fresh basil, packed
2 Tbsp. lemon juice, fresh*
2 Tbsp. extra-virgin olive oil
1 tsp. coarse salt
1/2 tsp. freshly ground black pepper
With machine running, drop garlic through feed tube of food processor to mince. Stop; add fresh basil, and process until chopped. Add lemon juice, oil, salt and pepper and process to make thin, wet rub. Spread both sides of pork chops with basil mixture. Let stand 15–30 minutes.
Prepare a medium-hot fire in grill. Brush the grate clean and oil the grate. Grill chops over direct heat to medium rare doneness, turning once, 5–6 minutes per side or until the internal temperature reaches 145° F, followed by a three-minute rest time. If desired, serve with slices of ripe tomatoes and mozzarella on a bed of arugula drizzled with balsamic vinegar and olive oil. Makes four servings. Suggested wine/beer pairing: Seghesio Sonoma Zinfandel or Alaskan Amber Beer.
* For flavor and nutrition, use fresh lime or lemon juice, not the bottled, chemical- laden versions.