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

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.