Best Basil Pork Chops Recipes

BASIL-GARLIC GRILLED PORK CHOPS

Steps:

• Toss the pork chops with the lime juice in a bowl until evenly covered. Toss with garlic and basil. Season the chops to taste with salt and pepper. Set aside to marinate for 30 minutes.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

GRILLED PORK CHOPS WITH BASIL-GARLIC RUB

Steps:

• With machine running, drop garlic through feed tube of food processor to mince. Stop, add fresh basil, and process until chopped. Add lemon juice, oil, salt and pepper and process to make thin wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes.
• Prepare a medium-hot fire in grill. Brush the grate clean and oil the grate. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145°F, followed by a 3-minute rest time.

BASIL PORK CHOPS

Steps:

• Mix first 4 ingredients; gradually stir in 1 tablespoon oil (mixture will be crumbly). Rub over both sides of pork chops., In a large skillet, heat remaining oil over medium heat; cook chops until a thermometer reads 145°, 4-6 minutes per side. Let stand 5 minutes before serving.

PORK CHOPS WITH BASIL AND MARSALA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the flour and garlic salt in a large resealable plastic bag. Place pork chops in the bag, and shake to coat.
• Heat the oil in a skillet over medium heat, and brown chops on both sides. Transfer to a baking dish, and sprinkle with basil. Cover pan with aluminum foil.
• Bake 45 minutes in the preheated oven. Remove foil, pour in Marsala wine, and continue baking 15 minutes, basting occasionally with the wine. Skim off and discard any fat and season chops with salt and pepper to serve.

PORK CHOPS WITH MANGO-BASIL SAUCE

Steps:

• Puree mango in processor. Set aside 1/2 cup puree (reserve any remaining puree for another use).
• Heat 1 tablespoon oil in medium skillet over medium heat. Add garlic and jalapeño, then basil; sauté just until basil wilts, about 1 minute. Add broth, brown sugar and soy sauce. Bring to boil, stirring occasionally. Reduce heat to low and simmer 3 minutes. Gradually whisk in cup mango puree. Simmer until sauce thickens and coats spoon, about 5 minutes. Season with salt and pepper.
• Prepare barbecue or preheat broiler. Brush pork with 2 teaspoons oil. Sprinkle with salt and pepper. Grill or broil pork until just cooked through, about 5 minutes per side. Transfer to plates.
• Rewarm sauce over low heat, stirring occasionally. Drizzle over pork.

TOMATO BASIL PORK CHOPS

Steps:

• In large skillet or Dutch oven, melt butter.
• Add garlic and saute for 1 minute.
• Brown pork chops on both sides, then add tomatoes, basil, salt, and pepper.
• Cover and cook over low-medium heat until pork chops are cooked through and tender (about 50 minutes).
• Remove pork chops from pan and keep warm.
• In small bowl, combine water and cornstarch, then pour into hot cooking liquid.
• Add onions and green peppers, cooking over medium-high heat for 5-6 minutes, or until vegetables are crisp-tender.
• Place pork chops on serving platter or dinner plates and pour sauce over the top, garnishing with fresh basil if desired, and serve.

20-MINUTE TOMATO BASIL PORK CHOPS

Steps:

• Brown chops in skillet in oil.
• Combine tomato, soup, water and seasonings and add to browned chops.
• Cover and simmer about 15 minutes, or until chops are done.
• Stir in butter or margarine prior to serving.
• Serve over noodles or rice.

LEMON-BASIL PORK CHOPS

Steps:

• In a shallow dish, combine egg and lemon juice. In another shallow dish, combine the bread crumbs, butter, lemon zest and basil. Dip pork chops in egg mixture, then coat with crumb mixture., Place in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 30-35 minutes or until a thermometer reads 160° and juices run clear.

PORK CHOPS WITH LEMON BASIL CREAM SAUCE RECIPE - (4.6/5)

Steps:

• 1.Preheat oven to 400 degrees F. 2.Season pork chops with salt and pepper, to taste. 3.In a large bowl, combine Panko, Parmesan and parsley; set aside. 4.Working one at a time, dredge pork chops in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. 5.Melt butter in a large oven-proof skillet over medium high heat. Add pork chops and sear both sides until golden brown, about 2-3 minutes. 6.Place into oven and roast until completely cooked through, reaching an internal temperature of 140 degrees F, about 8-10 minutes; set aside and keep warm.* 7.To make the lemon basil cream sauce, melt butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, basil and lemon zest; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 5 minutes. 8.Serve pork chops immediately with cream sauce. *Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store. *Cooking time will vary depending on the size and thickness of the pork chops.

BALSAMIC GLAZED PORK CHOPS -WITH ARUGULA BASIL PILAF

Steps:

• In a medium pot over high heat, combine 1 tablespoon of the butter and 1 and 3⁄4 cups water. Cover and bring to a simmer. Add the rice and flavor packet to the water. Stir to combine, reduce the heat, and cook for 18 minutes, covered.
• While the rice is cooking, heat a large skillet over medium-high heat for the chops. Add 2 tablespoons of the EVOO (twice around the pan). Season the chops with salt and pepper, then add to the hot skillet. Cook the chops for 5 minutes on each side.
• Transfer the chops to a platter and cover with foil. Return the pan to the heat and add the remaining tablespoon of EVOO and the onions, thyme, rosemary, and garlic, then sauté for 4 to 5 minutes. Add the balsamic vinegar, honey, and chicken stock. Cook until the liquids have reduced by half.
• While the glaze is reducing, finish the rice pilaf. Add the arugula and basil to the cooked rice, stirring with a fork to fluff the rice and combine the greens at the same time.
• Once the balsamic glaze has reduced by half, turn off the heat and add the remaining 2 tablespoons of cold butter. Stir and shake the pan until the butter melts. Add the chops to the pan and coat them in the balsamic glaze. Serve the glazed chops alongside the arugula-basil rice pilaf.
• The chicken with tomato, basil, and smoked mozzarella can be served cold as well, making this dish perfect for lunch or dinner buffet entertaining.

PORK CHOPS WITH CREAMY TOMATO BASIL

Steps:

• 1. Rub pork chops with garlic and sprinkle with salt and pepper. Heat oil in sarge skillet and brown chops in hot oil. Remove and keep warm
• 2. Deglaze pan with red wine by adding wine to hot pan. Scrape up brown bits and simmer liquid until reduced by about half.
• 3. Stir in pureed tomatoes and basil and add pork chops back to pan. Simmer about 20 minutes but don't overcook the chops or they'll be tough. Remove chops to serving platter and keep warm.
• 4. Add cream to sauce and bring just to simmer. Season with salt and pepper to taste. Pour sauce over chops and garnish.
• 5. May be served with rice or noodles.

SPICY PORK CHOPS WITH THAI BASIL

Steps:

• Directions Put the flour onto a plate and then flour each pork chop on both sides. In a pan, heat up the olive oil and cook the pork chops for about 5 minutes on each side. Reserve. To the pan, add a 1/2 cup of water. Bring to a boil, scraping any bits in the bottom of the pan. Add the Thai chili peppers and Thai basil. Stir and cook for 2 minutes. Add the sweet soya sauce and brown sugar. Return the pork chops to the pan and cook for another 15 minutes on low heat.

PORK CHOPS WITH FRESH PEACHES AND BASIL

Steps:

• Cook the bacon in a large skillet until crisp. Set aside to drain on a paper towel. Once cooled, crumble the bacon.
• Wipe away most of the bacon grease from the skillet. Note: you can use cooking oil instead to brown the chops if you prefer. Be sure to use an oil with a high smoke point. Season the chops with salt and pepper. Don't season with too much salt because remember bacon is salty.
• Heat the skillet again on medium-high heat. Cook the chops 5 minutes both sides, turning them once. If the pork chops are extra thick, you may need to finish them in the oven at 350 degrees for 10-15 minutes.
• Remove the chops from the skillet and keep warm.
• Add wine to the skillet, scraping up the bottom with a flat spatula to loosen the cooked brown bits. Reduce mixture slightly; about 2 minutes.
• Reduce heat to medium then add peaches to the skillet, season with (salt) and pepper, to taste. Cook, stirring until warmed through and [slightly] softened, approximately 5 minutes. Don't overcook the peaches or they will turn too mushy.
• Transfer the pork chops to a serving platter, top with the peaches, crumbled bacon and fresh basil ribbons.
• Serving suggestion: the pork chops were served with plain grits cooked in chicken broth, steamed summer squash including yellow squash and zucchini, Recipe #93943 and a platter of lemon cucumber and icicle radishes with a splash of rice vinegar.

BASIL TOMATO PORK CHOPS

Steps:

• 1. Melt butter in Dutch oven until sizzling, stir in garlic. Add 4 pork chops. Cook over medium-high heat, turning occasionally, until browned on both sides (4-6 minutes). Remove from pan; set aside. Repeat with remaining pork chops.
• 2. Return pork chops to pan. Stir in tomatoes, basil, salt & pepper. Cook over medium-high heat until mixture comes to a boil (3-4 minutes). Reduce heat to low. Cover; cook, stirring occasionally, until pork chops are no longer pink (50-60 minutes). Remove pork chops, keep warm.
• 3. Stir together water and cornstarch in small bowl. Stir cornstarch mixture into hot tomato mixture with wire whisk. Add green pepper and onion.
• 4. Increase heat to medium-high. Cook, stirring occasionally, until mixture is thickened and vegetables are crispy tender (5-6 minutes). Serve sauce over pork chops.

CREAMY LEMON BASIL PORK CHOPS

Steps:

• In a pan at medium heat heat up your cooking oil and fry the pork chops until crispy around the edges for about 8 minutes each side.
• Take them off the pan and set them aside to start the sauce.
• Add the garlic to the pan and fry for about a minute then add the basil.
• Mix the basil in and add the lemon juice in and the broth.
• Bring to a simmer then add the coconut milk, stirring with a spoon in fast circular motion until the sauce is smooth.
• Bring to a simmer and season with salt, then add the pork chops back into the sauce.
• Simmer for about a minute or until the sauce has thickened to your preference.
• Take it off the heat ready to serve over some mash or with any side of your choice.

BASIL TOMATO PORK CHOPS RECIPE - (4.6/5)

Steps:

• 1. Melt butter in Dutch oven until sizzling, stir in garlic. Add 4 pork chops. Cook over medium-high heat, turning occasionally, until browned on both sides (4-6 minutes). Remove from pan; set aside. Repeat with remaining pork chops. 2. Return pork chops to pan. Stir in tomatoes, basil, salt & pepper. Cook over medium-high heat until mixture comes to a boil (3-4 minutes). Reduce heat to low. Cover; cook, stirring occasionally, until pork chops are no longer pink (50-60 minutes). Remove pork chops, keep warm. 3. Stir together water and cornstarch in small bowl. Stir cornstarch mixture into hot tomato mixture with wire whisk. Add green pepper and onion. 4. Increase heat to medium-high. Cook, stirring occasionally, until mixture is thickened and vegetables are crispy tender (5-6 minutes). Serve sauce over pork chops.

PORK CHOPS STUFFED WITH FETA, BASIL & ALMONDS

Steps:

• 1. Preheat oven to 375°.
• 2. Pat pork chops dry. Trim off excess fat around edges. Holding palm of one hand firmly flat on top of a chop, use a sharp knife with a sweeping motion to split the chop horizontally and form a pocket. Take care not to cut thru the back or sides or bottom of the chop. Repeat w/ second chop. Set aside on a platter.
• 3. In a med. bowl, mix together the feta, lemon zest, chopped almonds, basil, craisins, dijon, & thyme. Stir to blend well.
• 4. Stuff the mixture into each chop, pressing it deep into the pocket. Place chops back onto platter.
• 5. Spread apricot preserves on top of each chop. Then sprinkle with the unseasoned bread crumbs, pressing the bread crumbs into the preserves. Spritz the top of the crumbs w/ spray butter or spray canola oil.
• 6. Spray a baking dish with PAM or canola oil. Using a large spatula, transfer the chops from the platter to the prepared baking dish. (If you put the chops into the baking dish before sprinkling the bread crumbs on top, you'll have a mess of bread crumbs in the bottom of the dish that might burn, once you bake the chops).
• 7. Bake chops for 35 - 40 minutes, testing for doneness when thermometer inserted into meat reaches 170° (don't put thermometer into the stuffing; you want to read the MEAT temperature).
• 8. Remove chops from oven when done, and let them sit for just a few minutes, so the stuffing will set up & cool a bit.

GRILLED PORK CHOPS WITH BASIL-GARLIC RUB

Steps:

• With machine running, drop garlic through feed tube of food processor to mince. Stop, add fresh basil, and process until chopped. Add lemon juice, oil, salt, and pepper and process to make thin wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes. Prepare a medium-hot fire in grill. Brush the grate clean and oil the grate. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest time.

PORK RIB CHOPS WITH SWEET PEPPERS AND BASIL

Steps:

• Season chops with 1 tablespoon salt and 1/2 teaspoon pepper total. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook chops, flipping once, until golden brown on both sides, about 5 minutes total. Transfer to a plate.
• Reduce heat to medium and add remaining tablespoon oil to skillet. Cook peppers, onion, and basil, gently stirring occasionally, until vegetables soften and turn golden in places, about 7 minutes. Return chops along with any accumulated juices on plate to skillet, placing them on top of vegetables. Add vinegar, cover, and cook until a thermometer inserted into thickest part of chops (do not touch bone) reaches 145 degrees, about 3 minutes.
• Discard basil sprigs and divide chops and vegetables evenly among 4 plates. Garnish with basil leaves.

BASIL-LEMON PORK CHOPS WITH MELON

Steps:

• In small bowl, mix lemonade concentrate, basil and oil until well blended; reserve 3/4 cup for brushing on pork and melon during grilling. In shallow nonmetal dish or resealable food-storage plastic bag, pour remaining mixture over pork; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning once, at least 1 hour but no longer than 2 hours.
• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Drain pork; discard marinade. Place pork on grill rack. Cover and grill pork over medium heat 12 to 16 minutes, turning once and brushing with reserved marinade, until pork is no longer pink in center. Add melon and cantaloupe wedges for last 3 to 4 minutes of grilling, turning and brushing 2 to 3 times with reserved marinade, until hot.
• Sprinkle pork with salt and pepper. Serve pork with melon.