Herb Grilled Pork Chops Recipe | Yummly
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Herb Grilled Pork Chops

GAVAN MURPHY(4)
Shelby Solomon: "Pretty good. I would make it again. Really need t…" Read More
9Ingredients
30Minutes
360Calories
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Ingredients

US|METRIC
2 SERVINGS
  • 6 ounces pork chops (organic/grass fed)
  • 1/2 cup low sodium organic chicken broth
  • 2 tablespoons fresh rosemary (– chopped)
  • 1 tablespoon wholegrain mustard
  • 1 lemon zested
  • 2 cloves garlic (– minced)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup olive oil
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    NutritionView More

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    360Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories360Calories from Fat280
    % DAILY VALUE
    Total Fat31g48%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol40mg13%
    Sodium570mg24%
    Potassium450mg13%
    Protein18g35%
    Calories from Fat280
    % DAILY VALUE
    Total Carbohydrate2g1%
    Dietary Fiber<1g3%
    Sugars0g0%
    Vitamin A2%
    Vitamin C6%
    Calcium2%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(4)

    LaKristyn McLean a month ago
    Good flavor but not tender like I’m used to….may make it again
    Lucy T Bourque 9 months ago
    It was confusing since the pork chop was supposed to be cooked longer. I think it should be seered after baking it. It was still good but 7 mins was not enough to be fully cooked. It did say 20 somewhere but then 7 on the website.
    Shelby Solomon a year ago
    Pretty good. I would make it again. Really need to watch the temperature of the meat to make sure it isn’t too tough.
    Michele R. 6 years ago
    This is really good, but I confess I did modify the recipe. I made the marinade by the recipe (adding to the amounts so it would be enough for 8 pork chops), but I didn't have a grill available so I cooked the pork chops in a skillet long enough to brown the outside then transferred them to a baking pan in the oven for about 20 minutes on 425 degrees, flipping them half way through. I didn't want the good stuff in the skillet to go to waste, so I deglazed the pan with about 1/2 c wine (just what I had I the fridge), added some more salt, pepper, maybe 1/2 tsp. dried thyme, 1/2 tsp garlic powder, and 1/4 tsp. celery seed to the liquid. I mixed about 3 tbs. of corn starch into 2 cups of water and added it to the mix in the skillet and made a "gravy". The family wanted me to write the changes down so I could make it again so I consider it a winner.

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