5 Ingredient Challenge: Grilled Lemon Basil Pork Chops

Location: San Diego, CA

Ever find yourself in a such a last minute rut, and you’re like, “Crap!  I totally forgot about dinner!” and then you’re scrambling around to figure out what in the world you’re going to make? Well, that’s pretty much me whenever Wednesday rolls around. Thanks to The Pioneer Woman, I’ve decided to do a “5 Ingredient” series (Water, Salt, and Pepper don’t count as ingredients). I’m a little more hardcore on what I consider “Free Ingredients” than The Pioneer Woman, so hopefully a lot of these recipes will be do-able when the last minute madness hits.

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When I’m in a rut, I always look to Pinterest for inspirations (it’s become my new Google of visual searches). This recipe is a Blog Borrow from Bitz and Giggles, and man am I happy about it! I had a bucket of Basil that I planted and it was totally on it’s last leg.  I didn’t want it to go to waste, so the amount required in this recipe was just enough to use it all up. High 5 on that one! I always have Garlic and Lemon on hand, so total score on that one there as well.  All around awesomeness here.

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So first things first, chop up the Basil and Garlic.  Next, in a bowl, mix the Olive Oil, fresh squeezed Lemon Juice, Garlic, Basil, Salt, and Pepper.

***On a side note – do you see how blurry that picture is? It’s crazy what I thought a clear picture was.  Good thing for the good ‘ole contact prescription adjustment.***

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Once the Lemon Basil mixture is all incorporated, place your Pork Chops in a large Zip Top bag. Do you ever notice that the cooking shows always say “Zip Top” and not “Zip Lock?” That’s because they’re not getting paid.  Sure did take me long enough to figure that one out….

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Now to the fun stuff – slather on that chimichurri looking Lemon Basil mixture. Really rub that mixture in and make sure both sides are completely covered. If you don’t want to get your hands on that swine, then dump the mixture in the bag, squeeze out all the air, and zip the bag up. Then start shaking, rubbing, or whatever to work it all in.

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See how great a job I did there? I’m sure you can do the same, and yes. Do pat yourself on the back. We’re almost there. Let the Pork sit in the fridge for about 20 minutes or so, so that all that good stuff has time to soak in.

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While the Pork marinates (more like the second half of the marinating process), heat up the grill and clean it off.  We’re grilling over medium heat, so start to bring the temperature down after you clean off the grill. Then…. slap those babies on.

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After about 5 to 6 minutes, flip the Pork over. Oh look at those GRILL MARKS!!! Let them cook for about 5 to 6 more minutes, or until the internal temperature reaches 145ºF. Take the Chops off the grill, cover with foil, and let rest for about 5 minutes. This resting period is important because we don’t want the juices to just come spewing out. During this time, the Pork will still be slightly cooking so don’t worry if the Pork is still a little pink. 

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And that’s all there is to it. I still had a bunch of Quinoa that I cooked up the previous week, so that’s what I ended up serving along side this. This really didn’t take up too much time and everyone (including my 3-year old) was pretty satisfied. That makes me one happy lady! If you give this recipe a try, please take a picture and post it to your Instagram with the hashtag #MMRecipes. Until next time…

Grilled Lemon Basil Pork Chops

  • Servings: 4
  • Print

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4 Pork Chops (Preferably Thick and Boneless)
2 Tbsp Olive Oil
1 C Basil Leaves (Chopped)
3 Tbsp Garlic (Minced)
3 Tbsp Lemon Juice
1 Tsp Kosher Salt
3⁄4 Tsp Pepper

– In a small bowl, mix the olive oil, basil, garlic, lemon juice, salt and pepper.
– Place the Pork Chops in a large Zip Top bag and lay flat.
– Spread both sides of the pork chops with the mixture and let marinate for about 20 minutes.
– Place the Pork Chops on a pre-heated grill, over medium heat for about 5-6 minutes each side or until the internal temperature reaches at least 145 degrees.
– Take the Pork Chops off the grill and cover with foil.
– Let rest for 5 minutes before serving.


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