Grilled pork chops with basil butter and grilled vegetables

Prep 15 min
Total 30 min
Serves 4

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1/2 cup
butter, at room temperature
1/4 cup
chopped fresh basil
1 tbsp
minced shallot
1 tbsp
pork loin chops, about 3/4-in. thick
3/4 tsp
salt, divided
zucchini, cut lengthwise into 1/4-in.-thick slices
small red onion, cut into 1/4-in.-thick rounds
280 g
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.


Calories 434, Protein 31 g, Carbohydrates 8 g, Fat 31 g, Fibre 2 g, Sodium 661 mg. Excellent source of vitamin A

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