Back to the Table with Chef Bud – Lemon Basil Chops

Back to the Table with Chef Bud - Lemon Basil Chops pt2

2018 Back to the Table Summertime Lemon Basil Chops


  • 4 ea Pork Loin Chops size depends on your preference
  • 2 Tblspn Roasted Garlic Chile oil
  • 1 C fresh basil leaves, minced
  • 3 Tblspn minced garlic
  • 3 Tblspn fresh lemon juice
  • 1 tspn kosher salt
  • ¾ tpsn McCormick Coarse Black Pepper


Add the Roasted Garlic Chile oil, garlic, lemon juice, kosher salt and coarse black pepper to a bowl and mix well. Spread both sides of the chops with the mixture and let chops set for about 20 to 30 minutes to get the flavor of the mixture infused with the chops.

Grill the chops over direct heat for about 5-6 minutes per side until they reach of an internal temperature of 145 to 155

Let rest 3 minutes then serve! Serving them with the roasted Yukon gold potatoes is a wonderful way to end a busy hot summer day! Or when relaxing and Enjoying the evening with friends! Either way the fresh summer flavors will be welcomed “Back to the Table” Enjoy!

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