By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
142 cal · 70 min
Basil-Garlic Rubbed Pork Chops
Recipe GLPR559b55a3aa09a1
Juicy bone-in pork chops infused with a fragrant basil-garlic marinade, then seared to perfection on a hot grill pan. The herb rub locks in moisture and delivers bright, Mediterranean-inspired flavors in every bite.
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Ingredients
3 Bone-in pork chops, thin cut
1 cup Fresh basil leaves
3 Garlic cloves
2 tbsp Lemon juice, freshly squeezed
2 tbsp Extra virgin olive oil
to taste Sea salt
to taste Freshly cracked black pepper
Directions
Combine the fresh basil leaves, garlic cloves, lemon juice, and olive oil in a food processor. Pulse until the mixture reaches a smooth, paste-like consistency.
Place the pork chops in a shallow baking dish or resealable container. Spread the basil-garlic marinade evenly over all surfaces of the chops, turning them to ensure complete coverage.
Cover the dish and refrigerate for 30 to 60 minutes to allow the flavors to penetrate the meat.
Remove the pork chops from the refrigerator about 15 minutes before grilling to allow them to come closer to room temperature. Season both sides generously with sea salt and freshly cracked pepper.
Heat a grill pan over medium-high heat and lightly coat with cooking spray. Once the pan is smoking hot, place the pork chops in the pan and sear for 5 to 6 minutes without moving them. Flip and cook for an additional 3 to 4 minutes until the internal temperature reaches 145°F when measured with a meat thermometer in the thickest part of the meat.
Transfer the cooked pork chops to a clean plate and let them rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat.
Comments
Every ingredient is stocked at any Charlotte grocery chain, and the list is short enough to keep costs down—pork chops run $8–12 per pound, so figure $6–10 total for four servings, making it roughly $1.50–2.50 per serving. The stated 70 minutes is dishonest; actual prep is 5 minutes for rubbing and 12–15 minutes sear time, so 20 minutes end to end, not 70. It's a solid weeknight dish that reheats well in a skillet and needs no fussing once it hits the pan, though sea salt is a minor nicety—table salt works fine and saves a trip if you're caught without it.
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