If made ahead, allow the butter to come to room temperature before spreading over the pork. You can also combine the oil and herbs a couple of hours in advance.
Yield: 8 servings (serving size: 1 pork chop)
• 8 (7-ounce) bone-in center-cut pork chops
• 1 teaspoon salt, divided
• 3/4 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons finely chopped fresh chives
• 1 teaspoon finely chopped fresh thyme
• 1 teaspoon finely chopped fresh rosemary
• 3 garlic cloves, minced
• 2 tablespoons butter, softened
• 2 1/2 teaspoons minced shallots
• 1/4 teaspoon grated lemon rind
1. Prepare grill to medium-high heat.
2. Sprinkle both sides of pork evenly with 1/2 teaspoon salt and pepper. Combine oil, chives, thyme, rosemary, and garlic, stirring well. Rub oil mixture evenly over both sides of pork. Place pork on grill rack; grill 6 minutes on each side or until a thermometer inserted in the thickest part of pork registers 155°. Remove pork from grill; let stand 5 minutes. Sprinkle with remaining 1/2 teaspoon salt.
3. Combine butter, shallots, and lemon rind, stirring well. Spread about 1 teaspoon butter mixture over each pork chop; let the pork stand an additional 5 minutes.
Note: MyRecipes is working with Let’s Move!, the Partnership for a Healthier America, and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Julianna Grimes, Cooking Light