Serves: 4
4 bone-in ribeye (rib) pork chops, about 3/4-inch thick
3 small lemons
2 tablespoons olive oil
5 cloves garlic, minced
1 1/2 tablespoons fresh basil, chopped
8 ounces orzo
salt, to taste
pepper, to taste
Zest and juice lemons. In small bowl, combine lemon zest, lemon juice, olive oil, garlic, and basil. Set aside 3 tablespoons of mixture. Transfer remaining mixture to large resealable bag and add pork. Set aside for 30 minutes, turning occasionally.
Meanwhile, prepare orzo according to package directions. Drain and return orzo to pot. Stir in reserved lemon-basil mixture and salt and pepper to taste. Set aside to cool to room temperature.
Prepare a grill to medium-high heat and lightly oil grate. Remove pork from marinade; discard marinade. Season pork with salt and pepper and grill until internal temperature reaches 145 F, about 4 minutes per side.
Remove chops from grill and let rest 3 minutes.
Serve chops with orzo.
Nutritional information per serving: 440 calories; 30 g fat; 3 g saturated fat; 70 mg cholesterol; 30 g protein; 47 g carbohydrates; 2 g fiber; 60 mg sodium.
SOURCE:
National Pork Board
