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+ servings

Herbtastic 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
Total Time35 minutes
Recipe Serving Size10

Cooking Tools Required

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


  • 1.5 cup extra virgin olive oil
  • 1/3 cup fresh sage minced
  • 1/3 cup fresh 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 ground black pepper
  • 5 yellow squash sliced lengthwise
  • 4 pound bone-in pork loin chops 10 x about 6 oz 3/4 inch thick chops


  • 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.


Calories: 599kcal | Carbohydrates: 7g | Protein: 41g | Fat: 45g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 325mg | Potassium: 998mg | Fiber: 2g | Sugar: 2g | Vitamin A: 555IU | Vitamin C: 27mg | Calcium: 65mg | Iron: 2mg