Pork Chops with Herb Pesto

I just went out to check the mail – junk mail, freelance check (Yes!  Money!), junk mail, big white envelope from Taste of Home.  What the heck is this?  Inside is a copy of the August/September issue of Taste of Home Healthy Cooking and a letter.  It reads:

Dear Contributor,
Thank you for being part of this issue of Taste of Home Healthy Cooking.  Your submission can be found on page 57 in the enclosed complimentary copy. . .

My Grandma would be so proud!  Taste of Home was her favorite cooking magazine and the first of many cooking magazines I would eventually subscribe to.  I can’t help but think she had something to do with this!

If you have a bounty of fresh herbs in your garden, these pork chops with herb pesto are the perfect meal for taking advantage of summer’s bounty.

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Pork Chops with Herb Pesto

Prep Time 1 hour

Cook Time 10 minutes

Total Time 1 hour 10 minutes

Servings 4

Author Lisa B.

Ingredients

• 4 bone-in pork loin chops 3/4 inch thick and 7 ounces each
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons water
• 1 tablespoon each minced fresh rosemary sage, thyme, parsley and basil
• 1 tablespoon olive oil
• 3 garlic cloves minced

Instructions

1. Sprinkle pork with salt and pepper.
2. In a small bowl, combine the water, herbs, oil and garlic; brush over both sides of chops. Cover and refrigerate for at least 1 hour.
3. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill chops, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 160°.