Rub chops with 2 tablespoons olive oil, then season with
lemon pepper, garlic powder and rosemary. Sprinkle
generously with Tony Chachere's seasoning. Refrigerate 4
hours. Make topping while chops are being grilled. Ina
saucepan, heat 1 tablespoon oil and add the chopped
peppers, onion, and garlic. Cook 3 to 4 minutes over medium
heat. Add basil and vinegar. Stir fry an additional 1 to 3
minutes. Keep warm.
Grill pork chops approximately 6 to 11 minutes or until internal
temperature is 160F. top with the pepper and basil mixture.
Originally Submitted
2/5/2018
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