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Grilled Pork Chops with Shallot Butter

Photo: Randy Mayor; Styling: Jan Gautro
Yield 8 servings (serving size: 1 pork chop)
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.

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.