Grilled Pork Chops with Shallot Butter - Cooking Light recipe - B

These were good. The recipe was easy to follow. I'd've (yes, I know that is not a word. It's "I would have...") been peeved if Ryan didn't actually grow all of these herbs and I had to buy them all individually, but luckily, I snagged a green-tumbed man to do these things for me. Lucky, lucky me.

The recipe called for 7-oz., bone-in, center-cut chops, but I am mildly ignorant when it comes to pork, so I always just grab whatever. I know I've been disappointed with thin-cut chops in the past, I hate personally hate bone-in chops, so I grabbed a package of butterflied chops. I realized after that I should have chosen the thick-cut chops, because those would have been closer to what they serve in a restaurant. Next time.

I used double the amount of garlic and smart balance light instead of real butter. Also, lime rind instead of lemon because we've been on a super mojito kick this weekend. Ryan also grows mint. I think I'll keep him.

We ate them with baby potato pancakes and apple sauce.

Recipe:

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1906360

Pictures: