Basil Lime Chops

    Basil Lime Chops

    (126)
    3saves
    30min


    111 people made this

    These pork chops are tossed in lime juice, garlic and basil then barbecued to seal in the juices while keeping the centre tender. Sure to be a crowd pleaser.

    Ingredients
    Serves: 4 

    • 4 (250g) pork chops
    • 1 lime, juiced
    • 4 cloves garlic, minced
    • 1/4 cup fresh basil, chopped
    • 1 pinch salt and black pepper, to taste

    Directions
    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. 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.
    2. Preheat BBQ for medium heat and lightly oil the grate.
    3. Cook the pork chops on the preheated BBQ until no longer pink in the centre, 5 to 10 minutes per side.
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    Reviews and Ratings
    Global Ratings:
    (126)

    Reviews in English (126)

    by
    153

    FANTASTIC! I just made this for dinner tonight, and wow was it tasty! I like a little extra lime flavor, so I juiced 2 limes instead of one. I mixed the lime juice, garlic, basil, salt, and pepper together all at once, then put them in a ziplock type freezer bag. I trimmed the pork, then added it to the marinade. I let it marinade for about 5-6 hours. What a tasty dinner! Thank you for posting it!  -  06 Jul 2011  (Review from Allrecipes USA and Canada)

    by
    81

    My daughter and I made these the other night. We added 1/4 C of oil and let them marinate for two days. They were delicious!!!  -  09 Jul 2011  (Review from Allrecipes USA and Canada)

    by
    76

    I can't wait to try this since we grill pork chops a lot. The one thing I can add is that I never grill chops over direct heat. It can make them tough. I always turn on the gas grill and heat it up but when I put the chops on the grill I turn off the burners on the side where I place the meat. Just keep the lid closed and the internal temp will cook the chops without making the meat dry or tough. It will take a bit longer but it's well worth the wait.  -  21 Aug 2011  (Review from Allrecipes USA and Canada)

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