Now that Memorial Day is behind us, grilling season has officially begun. That means backyard bashes, picnics in the park and dining al fresco. Rib-eye steaks or barbecued chicken are usually my go-to favorites. But sometimes I like to switch things up. That’s why I love this Grilled Pork Chops with Minted Pesto recipe. It comes together with only 5 ingredients. Best of all, we have a few shortcuts that make it even easier.
I always keep a few bottles of store-bought salad dressing in the pantry. They come in handy in a pinch plus, you can jazz them up with citrus zest, herbs and more. We give Italian vinaigrette a tasty upgrade with fresh thyme, then use it as a quick-fix marinade. And prepared pesto is not just for pasta. This flavor-packed condiment makes a great finishing sauce for meat, fish and veggies. For our recipe, we stir in chopped mint. It adds a bright note that pairs perfectly with tender chops. Give it a try then let us know what you think.
Total Time
Prep Time
Cook Time
Ingredients
- 3 Tbs. Italian vinaigrette salad dressing
- 2 tsp. minced fresh thyme
- 6 boneless pork chops
- 1 (7 oz.) pkg. prepared pesto
- 2 Tbs. minced fresh mint
Instructions
Prepare grill for medium direct-heat cooking. In plastic food-storage bag, combine dressing and thyme. Add pork chops; seal bag. Turn to coat chops and let stand 10 min.
Remove pork from marinade; pat dry with paper towels. Sprinkle pork with salt and pepper. Grill pork, turning once, until meat thermometer inserted into thickest part of chops registers 145°F or until centers are slightly pink, 6–8 min. per side. In bowl, combine pesto and mint; brush some of mixture over pork. Serve remaining pesto mixture with pork.
Nutrition
- Calories: 463
- Fat: 33 gram
- Saturated Fat: 9 gram
- Protein: 40 gram
- Carbohydrate: 3 gram
- Fiber: 1 gram
- Cholesterol: 111 mg
- Sugar: 2 gram
- Sodium: 338 mg
My Favorite Recipes
