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
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Adam and I are definitely foodies, and we’ve been trying to find a balance between sensible home-cooked meals and the more outrageous things I cook (I don’t even want to think about how many calories are in my Mac ‘n Cheese). I’d been talking to my doctor about that when I was in for the flu in January, and she’s also a big foodie who struggles with the same thing. So she suggested we try Cooking Light for some go-to healthy weeknight meals and then splash out on the more decadent things occasionally. So I signed up for a subscription, and this beef dish is the first thing I tried. And it’s really good. It’s 344 calories a serving if prepared exactly the same way as the recipe. Adam and I don’t eat mushrooms, so I just left those out. And since I’m the world’s worst pasta measurer, it’s possible there were some extra egg noodles. But still, this was quick and good.

Read more on Steak Tips with Peppered Gravy…