I made this recipe recently, my 2nd from Cooking Light. It was delicious and quick, and made with real butter. This is a big plus since I love to cook and nothing puts me off “light” food faster than artificial ingredients. I steer clear of as much artificial, processed stuff as I can.

This is a huge recipe that yields 8 servings, so I just made 2 chops and did my best to cut all the other ingredients down to size. But I know I didn’t get it exactly right, so I’m not even going to try changing this to my measurements. Nor am I including the nutritional information, since what I ended up with was still really good but not that good.

Grilled Pork Chops with Shallot Butter (from Cooking Light)
Serves: 8

8  (7-ounce) bone-in center-cut pork chops
1  teaspoon  salt, divided
3/4  teaspoon  freshly ground black pepper
2  tablespoons  extra-virgin olive oil
2  teaspoons  finely chopped fresh chives
1  teaspoon  finely chopped fresh thyme
1  teaspoon  finely chopped fresh rosemary
3  garlic cloves, minced
2  tablespoons  butter, softened
2 1/2  teaspoons  minced shallots
1/4  teaspoon  grated lemon rind
Prepare grill (I used a grill pan) to medium-high heat.

Sprinkle both sides of pork evenly with 1/2 teaspoon salt and pepper. Combine oil, chives, thyme, rosemary, and garlic, stirring well. Rub oil mixture evenly over both sides of pork. Place pork on grill rack; grill 6 minutes on each side or until a thermometer inserted in the thickest part of pork registers 155°.

Remove pork from grill; let stand 5 minutes. Sprinkle with remaining 1/2 teaspoon salt.

Combine butter, shallots, and lemon rind, stirring well. Spread about 1 teaspoon butter mixture over each pork chop; let the pork stand an additional 5 minutes.