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Grilled Pork Chops with Basil-Garlic Rub (6/8/2012)

Grilled Pork Chops with Basil-Garlic Rub
(Recipe courtesy of the National Pork Board)

4 bone-in thick cut Pork Chops (Cremer's Patriotic Iowa chops)
2 garlic cloves, peeled
1 packed cup fresh basil leaves
2 tablespoons fresh lemon juice or juice of 1 lemon
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper

In a food processor or blender, drop in garlic and mince. Stop, add fresh basil, and process until chopped. Add lemon juice, olive oil, salt and pepper. Process to make a wet rub. Spread or brush rub over both sides of the pork chops, and place in a resealable plastic bag and close tightly. Place in refrigerator at least 6-8 hours or overnight, turning occasionally.

When ready to grill, heat grill to medium-high heat (375-400 degrees F). Brush grate clean and oil the grate. Add chops and sear on both sides about 2 minutes. Now, stand chops upright, and, grill over indirect heat until internal temperature reaches 140-degrees F., about 20-25 minutes. Remove from grill and let rest 5 minutes. Serve.

(Indirect heat: If using a gas grill, simply turn off the burners or burner that is directly under the food. If using charcoal, stack charcoal on one side of the grill grate).


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