Pork can sometimes be pretty blah. When I came across this recipe from Cooks Country I just had to try it. They have never let me down. Brown sugar rubbed grilled to perfection and slathered with Dijon herb butter..hello amazingness!
6 bone-in rib or center-cut pork chops, I only had boneless
¾ teaspoon salt
4 tablespoons unsalted butter, softened
1 teaspoon brown sugar
½ teaspoon pepper
1 teaspoon finely chopped fresh chives
½ teaspoon Dijon mustard
½ teaspoon grated lemon zest
FREEZE CHOPS Pat chops dry with paper towels and rub with salt. Arrange on wire rack set
inside rimmed baking sheet and freeze until chops are firm, at least 30 minutes but no more
than 1 hour. Combine 2 tablespoons butter, brown sugar, and pepper in small bowl; set aside.
Mix remaining butter, chives, mustard, and zest in another small bowl and refrigerate until
firm, about 15 -minutes. (Butter-chive mixture can be refrigerated, covered, for 1 day.)
GRILL CHOPS Pat chops dry with paper towels. Spread softened butter-sugar mixture
evenly over both sides of each chop. Grill, covered, over hot fire until well browned and
meat registers 145 degrees, 3 to 4 minutes per side. Transfer chops to platter and top with
chilled butter-chive mixture. Tent with foil and let rest 5 minutes. Serve.
*Recipe From Cooks Country