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