Grilled Herb Pork Chops with Yellow Summer Squash

Serving Size: 10

Pork chops can be prepared numerous ways but smothering them with fresh herbs straight from the garden and firing up the grill is one of the best. Add sliced summer squash to round out the meal.

Recipe by: Jenn Tidwell

Cook Times

Active Prep5

Hands-On Cook15

Hands-Off Cook10

Passive5

Total Time35

Recipe Serving Size10

Cooking Tools Required

Cutting board, Grill, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

Ingredients

1.5 cup extra virgin olive oil
1/3 cup fresh sage minced
1/3 cup Italian parsley minced
20 clove garlic minced
5 tablespoon fresh thyme minced
2 1/2 tablespoon fresh rosemary minced
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 pound yellow squash sliced lengthwise
4 pound bone-in pork loin chops 1 pork chop per serving

Instructions

Chef Note:

Pork chops are listed in pounds not quantity. Make sure to purchase 1 pork chop per serving.

Instructions:

In a small bowl, combine the first eight ingredients; reserve 1/3 cup for serving. Rub both sides of pork chops with remaining mixture.
Grill, covered, over medium heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let pork stand 5 minutes before serving. Serve pork and squash with reserved herb mixture.

Reheating Instructions

Reheat to desired temperature using the oven, stove top or microwave.

Nutrition