Broiled Pork Chops With Basil Butter And Summer Squash

• 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

1. 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).
2. 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.
3. 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 155u0b0. Let stand 5 minutes before serving. Serve pork chops with squash mixture.

butter, fresh basil, shallot, kosher salt, freshly ground black pepper, summer, red onion, tomatoes, pork loin chops

Taken from www.myrecipes.com/recipe/broiled-pork-chops-basil-butter-summer-squash (may not work)