With juicy pork chops with compound butter sizzling on the grill, dinner is bound to feel special. This recipe takes those chops and adds a creamy herb butter, making each bite a great flavor experience.
This grilled pork chop recipe deals with issues of blandness and dryness often found in other pork chop preparations, delivering juicy and flavorful results.
Some days, you just want something easy yet tasty for dinner, but grilling pork chops can be iffy. I’ve had my share of overcooked, dry meat, especially when rushing. This recipe helps solve that problem, ensuring you’ll end up with juicy, tender chops every time.
The simple method for brining keeps the meat flavorful without a huge time commitment, just 15 minutes of prep and 10 minutes on the grill. Plus, you can prep the herb butter while you wait, making the whole process smooth and enjoyable.
If you’re looking for another great recipe to pair with these juicy chops, try my Onion Bagels. They complement the meal and can be a hit at your table!
Table of contents
Why You Will Love This Recipe
- Rich Flavor from Compound Butter This herb compound butter adds a burst of flavor with each bite, elevating the juicy pork chops with the freshness of garlic and chives.
- Simple Preparation With just a few quick steps, you can have succulent pork chops ready for the grill, making this dish ideal for both busy weeknights and leisurely weekends.
- Great Texture Grilling the chops creates a beautiful sear on the outside while locking in moisture, ensuring your meat is tender and juicy without fuss.
- Versatile Use of Compound Butter The compound butter isn’t just for pork; it can enhance vegetables, seafood, or even stir into pasta, making it a valuable addition to your cooking repertoire.
Grilled Pork Chops with Herb Compound Butter
- Prep Time: 15 minutes
- Cool Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Low Salt
Description
Delicious grilled pork chops topped with a flavorful herb compound butter.
Ingredients
Scale
- 2 pork chops, bone-in, ideally 1 1/2-inches thick
- 2 tablespoons (30 ml) extra virgin olive oil
- 1 tablespoon (15 g) brisket rub
- ¼ cup (57 g) unsalted butter, softened
- 1 tablespoon (3 g) chives, chopped (or other fresh herbs such as parsley, thyme, rosemary)
- ¼ teaspoon (1.5 g) kosher salt
- 1 clove garlic, finely minced
- Grill capable of reaching 450 to 500 degrees Fahrenheit (232 to 260 degrees Celsius)
- Instant-read meat thermometer
- Baking sheet
- Medium-sized mixing bowl
- Plastic wrap
- Fork
- Cutting board
- Foil
Instructions
- Step 1: Preheat your grill for direct grilling to a temperature between 450 and 500 degrees Fahrenheit (232–260 °C). This high heat will give the pork chops a good sear that helps lock in the juices and develop a flavorful crust.
- Step 2: Place the pork chops on a baking sheet. Drizzle each chop with extra virgin olive oil to help the seasoning stick and add moisture. Liberally sprinkle the brisket rub over the pork chops on both sides, ensuring even coverage.
- Step 3: Transfer the seasoned pork chops directly onto the grill grates over direct heat. Close the grill lid and cook for 4 minutes. Flip the chops and grill another 4 minutes to develop a rich sear. After these initial 8 minutes, continue flipping the chops every minute until an instant-read thermometer inserted in the thickest part reads 135 degrees Fahrenheit (57 degrees Celsius), indicating a medium doneness.
- Step 4: Remove the pork chops from the grill and place them on a cutting board. Add a dollop of the prepared herb compound butter (see next steps) on top of each chop. Loosely tent the meat with foil and let it rest for 10 minutes. This resting period allows the juices to redistribute, ensuring tender, juicy pork.
- Step 5: While the pork chops grill or rest, place softened unsalted butter in a medium mixing bowl. Add the finely minced garlic and chopped chives. Using a fork, thoroughly mix the ingredients until well combined.
- Step 6: Transfer the mixed compound butter onto a large sheet of plastic wrap. Fold the wrap over the butter and using your palms, roll it into a firm log approximately 1 inch (2.5 cm) wide. Refrigerate this butter log until firm, which helps maintain its shape for easy slicing at serving time.
- Step 7: After resting, slice the pork chops and top each portion generously with a slice of the chilled herb compound butter. Allow the butter to melt over the warm meat, adding creamy herbaceous flavor to each bite.
Notes
- Room Temperature: Keep pork chops in an airtight container at room temperature for up to 2 days, preserving moisture and taste.
- Refrigeration: Store pork chops and compound butter covered tightly in airtight containers in the refrigerator for up to 5 days to avoid odor absorption and maintain freshness.
- Freezing: Wrap pork chops tightly in aluminum foil, place in a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Pat pork chops dry with paper towels before seasoning to help achieve a better sear.
- If chops have not reached 135 degrees Fahrenheit after the initial grilling, flip every minute to ensure even cooking.
- Make sure butter is softened to room temperature before mixing the compound butter for easy incorporation of herbs and garlic.
- In the case of grill flare-ups, move pork chops to a cooler area immediately to prevent burning.
- Maintain direct heat for the first 4 minutes only, then close the grill lid to keep temperature consistent.
- Thaw frozen pork chops overnight in the refrigerator. Reheat gently in a 325 degrees Fahrenheit (163 degrees Celsius) oven or over indirect heat on the grill until warmed through, avoiding overcooking. Add compound butter after reheating to preserve flavor and creaminess.
- Serve pork chops with roasted Brussels sprouts or garlic mashed cauliflower for complementary flavors. A mixed greens salad with vinaigrette dressing pairs well.
- The herb compound butter can be used to enhance vegetables, seafood, or stir into pasta for additional meals.
- Topping the pork chops with a drizzle of balsamic reduction or chimichurri adds complexity. A sprinkle of fresh parsley or cilantro brightens the plate.
- For a dairy-free version of the compound butter, substitute with plant-based margarine in equal amount (¼ cup or 57 g).
- If boneless pork chops are used, monitor grilling times carefully as they tend to dry out faster.
- Choose bone-in, thick-cut pork chops for best juiciness and flavor retention when grilling.
- Unsalted butter allows control of seasoning in compound butter.
- Fresh herbs such as parsley, thyme, rosemary, or chives provide fragrant notes that complement the pork.
- Fresh garlic cloves should be finely minced to blend smoothly into the butter, avoiding raw clumps when heated.
- Use extra virgin olive oil for coating pork chops to add flavor and prevent sticking on the grill—select a good quality oil.
- Add freshly cracked black pepper right before grilling for optimal aroma and taste; avoid pre-ground pepper for better freshness.
Nutrition
- Serving Size: 1 pork chop
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Pork chops: Look for bone-in, thick-cut pork chops for juiciness and flavor; if you go boneless, they may dry out faster while grilling.
- Butter: Use unsalted butter for the compound, allowing you to control the overall seasoning. Make sure it’s softened to mix in the herbs easily.
- Fresh herbs: Pick a mix of parsley, thyme, and rosemary for a robust flavor. Fresh herbs elevate the compound butter, giving it fragrant notes that pair well with pork.
- Garlic: Use fresh garlic cloves for a punch of flavor. Finely minced garlic blends into the butter best, preventing any raw garlic taste when grilled.
- Lemon zest: Fresh lemon zest brightens up the compound butter, balancing the richness of the pork. Just a little goes a long way for freshness!
- Olive oil: A drizzle of extra virgin olive oil on the pork enhances flavor and helps prevent sticking on the grill. Choose a good quality oil for the best taste.
- Pepper: Freshly cracked black pepper adds depth. It’s important to add it right before grilling to maintain the flavor punch. Avoid pre-ground for better quality.
- Pork chops: Look for bone-in, thick-cut pork chops for juiciness and flavor; if you go boneless, they may dry out faster while grilling.
- Butter: Use unsalted butter for the compound, allowing you to control the overall seasoning. Make sure it’s softened to mix in the herbs easily.
- Fresh herbs: Pick a mix of parsley, thyme, and rosemary for a robust flavor. Fresh herbs elevate the compound butter, giving it fragrant notes that pair well with pork.
- Garlic: Use fresh garlic cloves for a punch of flavor. Finely minced garlic blends into the butter best, preventing any raw garlic taste when grilled.
- Lemon zest: Fresh lemon zest brightens up the compound butter, balancing the richness of the pork. Just a little goes a long way for freshness!
- Olive oil: A drizzle of extra virgin olive oil on the pork enhances flavor and helps prevent sticking on the grill. Choose a good quality oil for the best taste.
- Pepper: Freshly cracked black pepper adds depth. It’s important to add it right before grilling to maintain the flavor punch. Avoid pre-ground for better quality.
Recipe Tips
- If your pork chops aren’t browning well, make sure to pat them dry with paper towels before seasoning for better results.
- When the internal temperature of the pork chops isn’t reaching 135 degrees F, flip them every minute after the initial 8-minute grilling period for even cooking.
- If your compound butter isn’t coming together, ensure the butter is at room temperature; this helps with easy mixing of the ingredients.
- For uneven grilling, place the pork chops on direct heat for the first 4 minutes only, then close the lid to maintain consistent temperature.
- If you notice flare-ups on the grill, move the pork chops to a cooler part of the grill immediately to prevent burning.
Serving Suggestions
Serve pork chops with compound butter alongside roasted Brussels sprouts or garlic mashed cauliflower for added flavor. A simple mixed greens salad with vinaigrette also complements the dish beautifully.
Use to make pork chop sandwiches or add to stir-fries with vegetables. A hearty grain bowl with quinoa and greens makes a satisfying meal.
Top with a drizzle of balsamic reduction or chimichurri for an extra layer of flavor. A sprinkle of fresh herbs like parsley or cilantro brightens the dish further.
Recipe variations
- You can use bone-in or boneless pork chops, ideally cut 1 1/2 inches thick, for juicy results and better grilling performance with herb compound butter.
- Add 1 tablespoon of brisket rub along with 2 tablespoons of extra virgin olive oil to season the pork chops before grilling them over direct heat.
- Either chives, parsley, or thyme can be finely chopped and mixed with ¼ cup of unsalted butter and 1 minced garlic clove for the compound butter.
- If cooking for more people, increase the pork chops by counting 2 per person and multiply the butter and seasoning amounts accordingly; cook chops in batches as needed.
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How to Store?
To keep your pork chops with compound butter fresh and delicious, follow these storage tips:
Room Temperature: Place pork chops in an airtight container at room temperature for up to 2 days to retain moisture and flavor.
Refrigeration: Store pork chops in an airtight container in the refrigerator up to 5 days, keeping compound butter covered tightly to avoid odor absorption.
Freezing: Wrap pork chops tightly in aluminum foil and place in a freezer container up to 3 months. Thaw overnight in the refrigerator before reheating.
Other Recipes You’ll Love
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