Turn ordinary pork chops into a company-special entrée by using a delicious, easy rub. Serve with steamed asparagus and wild rice pilaf.

Lemon-Tarragon Pork Chops

4 pork chops
4 teaspoons olive oil

 

Rub:

1 tablespoon dried tarragon, crushed
1 1/2 teaspoons lemon zest, (zest from 1 medium lemon)
1 1/2 teaspoons garlic pepper blend seasoning
1 1/2 teaspoons onion powder
1/4 teaspoon kosher salt

1. Preheat grill to medium high (400°F / 205°C).
2. Meanwhile, place pork on platter; drizzle with 1/2 teaspoon olive oil on each side. Brush to coat; set aside.
3. In small bowl, mix together tarragon, lemon zest, garlic pepper blend, onion powder and salt. Rub about 1 1/2 teaspoons of mixture over both sides of pork chops.
4. Place pork chops on preheated grill. Close lid; cook for 4 to 6 minutes* per side (depending on thickness of chop) or until internal temperature reaches 160°F (70°C).
5. Serve and garnish with slice of lemon, if desired.

Serves 4.

*Grill/cook 1/2-inch pork chops for about 4 to 5 minutes per side. Grill/cook 3/4-inch pork chops for 5 to 6 minutes per side. Grill/cook 1-inch pork chops for 6 to 7 minutes per side.

Nutritional Information Per Serving (1/4 of recipe): Calories: 190 calories; Protein: 16 grams; Fat: 13 grams; Sodium: 280 milligrams; Cholesterol: 55 milligrams; Saturated Fat: 4 grams; Carbohydrates: 1 grams; Fiber: 0 grams

Recipe provided courtesy of Pork: The Other White Meat.