Grilled Pork Chops With Maple, Fennel, and Chive Compound Butter

Grilled pork chops with polenta

The Spruce / Sabrina S. Baksh / Regarding BBQ, Inc.

  • Total: 38 mins
  • Prep: 20 mins
  • Cook: 18 mins
  • Yield: serves 4

If you're stuck in a rut as far as pork chops go, then give this recipe a try. These pork chops are briefly marinated in a lemon mixture, grilled hot over coals, and topped with a flavorful compound butter. A great presentation and delicious as well.

Ingredients

  • 4 thick cut pork chops
  • For the Marinade:
  • 1 lemon (juiced)
  • 1/3 cup/80 mL olive oil
  • 1 to 2 cloves garlic (minced)
  • 2 1/2 teaspoons/12.5 mL sea salt
  • 1/2 teaspoon/2.5 mL herbes de Provence
  • 1/4 teaspoon/1.25 mL black pepper
  • For the Compound Butter:
  • 1/2 stick/60 mL butter (unsalted, room temperature)
  • 1 tablespoon/15 mL olive oil
  • 2 1/2 teaspoons/12.5 mL fennel seeds
  • 2 teaspoons/10 mL chives (fresh, chopped)
  • 2 teaspoons/10 mL maple syrup
  • Dash salt
  • Dash black pepper

Steps to Make It

To prepare compound butter: 

  1. Cream together unsalted butter with olive oil. 

  2. Stir in remaining ingredients. 

  3. Spoon mixture onto a large piece of plastic wrap. 

  4. Using wrap to guide you, form mixture into a log shape while rolling close. 

  5. Secure ends and place into refrigerator for 2 to 3 hours before using.

Marinating and Grilling the Chops:

  1. Combine marinade ingredients. 

  2. Place pork chops into a resealable plastic bag. 

  3. Pour marinade into bag, making sure all of the meat is well coated. 

  4. Seal bag and place into refrigerator for 30 to 40 minutes.

  5. Preheat grill for medium-high heat. 

  6. Remove chops from bag and place onto grill grate.

  7. Discard marinade. 

  8. Cook chops for 7 to 9 minutes per side, depending on thickness. 

  9. Once cooked (an internal temperature between 145 to 160 F), remove from heat and serve with a 1/2-inch thick pat of compound butter on each pork chop.

  10. Serve with grilled vegetables, polenta, or potatoes.

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