Grilled Pork Chops with Shallot Butter

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 208
  • Fat: 12.2g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 5.9g
  • Polyunsaturated fat: 0.9g
  • Protein: 22.5g
  • Carbohydrate: 0.7g
  • Fiber: 0.1g
  • Cholesterol: 68mg
  • Iron: 0.7mg
  • Sodium: 360mg
  • Calcium: 28mg

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. 1. Prepare grill to medium-high heat.
  2. 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. 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.

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