Slightly tart and tangy – a great recipe for the summer when the garden is overflowing with fresh basil and you don’t want to heat up your kitchen by cooking over the stove! YUM
3-4 thick cut, boneless pork chops
1 Handful of fresh basil (approximately 20-25 leaves)
3 Limes, juiced
Large pinch of salt
15-20 turns of a pepper mill
2 Cloves (1 Tbsp) minced garlic
1 Tbsp Dijon Mustard
1/4 c. canola oil
3 Tbsp Heavy Cream
Layer porkchops in a bowl or dish to marinade. Mix remaining ingredients, minus the heavy cream, in a food processor and process until liquefied. Pour marinade over chops and put back in the fridge for 1-3 hours (you don’t want to do this overnight, because the limes will actually begin to cook the chops). Remove from fridge approximately 20 minutes before you are ready to cook.
(Start sauce when you put the chops on the grill) Pour leftover marinade into a small saucepan and heat to a rolling boil. Reduce heat and continue to simmer. When you pull the chops off the grill, turn all the way down to low and add the heavy cream, stir to combine. Allow to heat through, and taste for seasoning, add salt and pepper to taste.
Grill chops on high, 8 minutes on first side and approx 5 minutes on second side, turn grill down and allow chops to remain on the grill on medium low until cooked throughout, approximately 8 addl minutes. Pull chops from grill and allow to rest, covered with foil, for 10 minutes to allow juices to redistribute.
Serve chops, topped with sauce. Goes well with grilled eggplant and steamed broccoli.