Grilled Pork Chops with Shallot Butter

Grilled Pork Chops with Shallot Butter Recipe
Photo: Randy Mayor; Styling: Jan Gautro
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)

Recipe from

Cooking Light

Nutritional Information

Calories 208
Fat 12.2 g
Satfat 4.5 g
Monofat 5.9 g
Polyfat 0.9 g
Protein 22.5 g
Carbohydrate 0.7 g
Fiber 0.1 g
Cholesterol 68 mg
Iron 0.7 mg
Sodium 360 mg
Calcium 28 mg

Ingredients

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

Preparation

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

July 2009
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