Grilled Pork Chops with Rosemary Pesto

This is what's left from my summer garden

and I was wondering what to do with all that rosemary.

That very evening, I was watching Rachael Ray and she

made a rosemary pesto and put it over pasta.

I had three lovely pork chops in the fridge

and thought it would make a perfect sauce.

So here is:

Rachael's Rosemary Pesto Recipe

5 large stems of fresh rosemary

She used Parmesano-regianno cheese, but I used fresh Parmesan

About 1/4 cup chopped walnuts

1 lg. clove garlic

Olive oil

Start by removing the leaves from the woody stems of the rosemary.

They easily slide off by pulling down with thumb and forefinger.

Rinse leaves under cold water.

Then blot on paper towels.

Put leaves in your food processor or blender

along with the cheese, garlic and walnuts.

Pulse chop until it looks like this:

Remove the stopper on the top of your food processor or blender.

While pulsing, stream in olive oil...

enough to create a nice paste...

About a half cup.

This pesto is SO fragrant!

Over the years, I have perfected my grilling method,

so I will share it with you.

Heat your grill to HIGH.

I know some people think you should heat pork chops slowly,

but I have tried all ways and

this way sears in the juices.

Brush the chops lightly with olive oil so

they don't dry out.

Place on HOT grill and shut lid.

Depending on the chop thickness,

check them in about three to four minutes.

They are ready to turn when they are starting to cook on top.

Flip chops over and onto another part of the grill...

This sears the other side on the hot surface.

Cook about 3 to 4 minutes on the other side,

then slice into the thickest part of the meat to make sure they are

no longer pink.

Remove chops to a platter

and spoon on the pesto.

The pesto smelled so strong,

I thought it might overwhelm the meat,

but both my husband and I

added more pesto at the table.

It was DELICIOUS!!

As Rachael said, try this recipe on pasta, too!