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

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.


  • 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

  1. Gather the ingredients.
  2. 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.
  3. 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.
  4. 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.