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Broiled Pork Chops with Basil Butter and Summer Squash

- Photo: Alison Miksch; Styling: Buffy Hargett Miller
Photo: Alison Miksch; Styling: Buffy Hargett Miller

The basil butter is the star here: It seasons the pork and adds an herby, rich flavor to the roasted squash.

Hands-on time: 35 minutes
Total time: 40 minutes
Yields: Makes 4 servings

Ingredients

1/2 cup butter, softened

1/2 cup chopped fresh basil

1 tablespoon minced shallot

2 1/2 teaspoons kosher salt, divided

1 1/2 teaspoons freshly ground black pepper, divided

2 pounds mixed summer squash, chopped

1 small red onion, chopped

3 medium tomatoes, seeded and chopped

4 (3/4-inch-thick) frenched pork loin chops

How to Make It

Stir together first 3 ingredients, 1 tsp. salt, and 1/2 tsp. pepper in a small bowl. Cover and chill basil-butter mixture until ready to use (up to 48 hours).

Preheat broiler with oven rack 5 inches from heat. Toss together squash, next 2 ingredients, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl. Spread mixture in a single layer in a jelly-roll pan, and broil 10 to 12 minutes or until tender and lightly browned, stirring every 5 minutes. Transfer to a serving bowl, and stir in 2 Tbsp. basil-butter mixture. Cover with aluminum foil to keep warm.

Sprinkle chops with remaining salt and pepper, and place on a wire rack in an aluminum foil-lined jelly-roll pan. Top each chop with a heaping tablespoon of basil-butter mixture. Broil 8 to 10 minutes or until a meat thermometer inserted in thickest portion registers 155°. Let stand 5 minutes before serving. Serve pork chops with squash mixture.

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