Yum, some of the best pork chops. Served with parmesan orzo, which made for a pretty spectacular meal.
Excellent on our Traeger grill. I didn't have fresh chives or fresh rosemary but dried worked just fine. I would definitely serve this to guests. Served with Asparagus and Lemon Risotto, also from Cooking Light. Also delish.
I was surprised by how tasteless my chops turned out. I grilled them on the actual grill--not a grill pan. Maybe this method caused all the garlic and herbs to burn off? The butter topping added nothing but calories. I may try this again but cook stovetop, and then add more lemon, or even lime, to the butter compound. Or leave the butter out completely.
I made these for the first time. The oil/herb rub was great. Just make sure you do not over-cook them on the grill. Our's would have been better if they had been grilled for a few minutes less. The butter/shallot over the chops really added a lot. Will try these again.
Wow...this was so bland. I'm baffled by all the stellar reviews. As my husband stated, "this has no taste."
I cooked this exactly as the recipe directs and it was delicious!
We've been making these about once a week all spring. The whole family loves it, which is rare. I make the shallot butter ahead of time, so cooking & assembly is a breeze. The only change is that I buy boneless thick cut pork chops instead of bone in.
EXCELLENT and super easy. My husband and five year old son loved it. As others mentioned, definitely company worthy.
I made these chops last nite as a " Wednesday Dinner Date" dinner last nite with roasted cipollini onions from CL 2002 & a simple bibb lettuce salad with red onion, granny smith apple & a blue cheese walnut vinaigrette. I was leary at first because my husband is not a huge fan of lemon with meat & he's even more opposed to lemon zest in general (he says it's all bitter) but this recipe was a hit, the herbs weren't too overpowering & the amount of zest was so that there was only a freshness to the chop. The cipollini's have a wine/balsamic reduction, so I served dinner with a glass of Cabernet. Perfect. I will make this again & I would love to serve it to company. I made the recipe as is with no changes
Very simple, yet delicious recipe. The shallot butter just makes this dish pop a bit more. I used a bit less garlic than what it called for, too...
Really easy & delicious, so much better than boring plain pork chops!! I've tried dozens of myrecipes & this one is a keeper that I will go back to!
I didn't have chives so just used the fresh thyme and rosemary from my garden. The bit of lemon zest in the shallot butter sauce added great flavor. Easy weeknight meal. Will definitely make again.
Good recipe with great taste. The confetti cous cous was AMAZING the next day. Overall, it was a very healthy meal. My husband loved it!
So, so, so yummy! I will definitely make this again, for company or an everyday meal. It was so easy, fast, and delicious! I probably cooked the chops about 7 min. per side, and they were perfectly cooked. I served them with a Greek salad, and couscous.
I made these pork chops for an August birthday dinner, along with the confetti couscous (another Cooking Light recipe), sliced tomatoes, corn on the cob, coleslaw, and white peach pie (not a Cooking Light recipe but a once-a-year treat). The pork chops were very good. Next time I might try using my regular meat thermometer instead of an instant-read thermometer; I wound up having to put them back on the grill despite the reading on the instant-read thermometer and the rest time.
What a delicious grilled pork chop and what a perfect time of year to try this recipe - when we are growing all of these fresh herbs in our garden. I totally agree with what one of the other reviewers said here. The oil/herb rub crisps up on the grill and the shallot butter makes them nice and juicy. A terrific combo on the chops. We'll be grilling these again this summer! I recommend these with another CL favorite - grilled corn on the cob and lime butter!
We made this tonight and it was outstanding! I did make one big change, however: I brined the pork chops in 8 cups of water, 1/4 cup coarse salt, & 3 tbsp sugar for 8 hours (put them in first thing in the morning for dinner that night). Because I brined I only sprinkled the barest amount of salt on the chops from the recipe. I forgot that brining means less cook time, so the chops cooked to a higher internal temp than in the recipe, but they were still tender and juicy! I also used green onions rather than chives as I can't tolerate chives. It's been a long time since we've had pork chops that weren't dry or dull, but these were AMAZING. Will definitely make again, and worthy of serving to company you want to impress.
These pork chops were a huge hit with my husband. The herbs in the oil mop crisp up on the grill and create an incredible aroma, and the shallot butter makes the chops oh-so-juicy. This is easy to make, so is great for everyday, but presents very well so works for special occasions. I used boneless pork chops, and the grilling time was definitely too long. I would probably reduce to 3.5-4 minutes per side next time.
Delicious!! This is one of the best pork chop recies for the grill I have tried in a long time. The flavor of the fresh herbs combined with the shallot butter (the lemon rind makes it amazing) is awesome!! The only change I made was to delete the chives as I did not fresh on hand. The other herbs were fresh from my garden. I served the chops with Orzo Salad with Corn, Tomatoes, and Basil (CL July 2001). I can't wait to make again.