Updated May 24, 2016Chatelaine
butter, at room temperature
chopped fresh basil
pork loin chops, about 3/4-in. thick
zucchini, cut lengthwise into 1/4-in.-thick slices
small red onion, cut into 1/4-in.-thick rounds
grape or cherry tomatoes, halved
- PREHEAT barbecue to medium. Stir butter with basil, shallot and zest in a small bowl. Scrape onto a sheet of plastic wrap. Roll into a log. Freeze until firm, 15 min.
- SPRINKLE chops with ½ tsp salt. Oil grill. Barbecue pork chops, lid closed, until meat is firm to the touch, 3 to 4 min per side. Cover with foil.
- SPRINKLE zucchini with remaining ¼ tsp salt. Oil grill. Barbecue zucchini and onion, lid closed, until grill marks form, 3 to 4 min per side. Transfer to a cutting board. Cut zucchini into thirds and onion in half. Toss with tomatoes in a large bowl.
- SLICE basil butter into 4 rounds and place on chops. Serve with grilled vegetables.
NutritionCalories 434, Protein 31 g, Carbohydrates 8 g, Fat 31 g, Fibre 2 g, Sodium 661 mg. Excellent source of vitamin A
Crispy pork chops with sauteed apples