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.
- 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
To prepare compound butter, cream together unsalted butter with olive oil. Stir in remaining ingredients. Spoon mixture onto a large piece of plastic wrap. Using wrap to guide you, form mixture into a log shape while rolling close. Secure ends and place into refrigerator for 2-3 hours before using.
Combine marinade ingredients. Place pork chops into a resealable plastic bag. Pour marinade into bag, making sure all of the meat is well coated. Seal bag and place into refrigerator for 30-40 minutes.
Preheat grill for medium-high heat. Remove chops from bag and place onto grill grate. Discard marinade. Cook chops for 7-9 minutes per side, depending on thickness. Once cooked (an internal temperature between 145-160 degrees F.), remove from heat and serve with a 1/2 inch thick pat of compound butter on each pork chop. Serve with grilled vegetables, polenta, or potatoes.