6 bone-in rib or center-cut pork chops, about 1/2 inch thick
3/4 tsp salt
4 tbsp unsalted butter, softened
1 tsp brown sugar
1/2 tsp pepper
1 tsp finely chopped fresh chives
1/2 tsp Dijon mustard
1/2 tsp grated lemon zest
Instructions
Pat chops dry with paper towels and rub with salt. Arrange on wire rack set inside rimmed baking sheet and freeze until chops are firm, at least 30 mins but no more than 1 hour. Combine 2 tbsp butter, brown sugar, and pepper in small bowl; set aside. Mix remaining butter, chives, mustard and zest in another small bowl and refrigerate until firm, about 15 mins. (Butter-chive mixture can be refrigerated, covered, 1 day.)
Pat chops dry with paper towels. Spread softened butter-sugar mixture evenly over both sides of each chop. Grill, covered, over hot fire until well browned and meat registers 145 degrees, 3-4 mins per side. Transfer chops to platter and top with chilled butter-chive mixture. Tent with foil and let rest 5 mins. Serve.
SPICY THAI GRILLED PORK CHOPS- Prepare grilled pork chops, replacing chives, mustard and lemon zest with 1 tsp finely chopped fresh cilantro, 1 1/2 tsp Asian chili-garlic sauce, and 1/2 tsp grated lime zest.
CARIBBEAN PORK CHOPS- Prepare grilled pork chops, replacing chives, mustard, and lemon zest with 1/2 tsp minced fresh thyme, 1 tsp grated fresh ginger, and 1/2 tsp grated orange zest.
MEDITERRANEAN PORK CHOPS- Prepare grilled pork chops, replacing chives and mustard with 1/2 tsp finely chopped fresh oregano and 1 1/2 tsp black olive tapenade.
Originally Submitted
9/20/2010
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