Monday, May 21, 2012

Grilled Pork Chops with Dijon Herb Butter

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


  1. This sounds like a great way to change up a regular grilled pork chop!

  2. This is such an interesting way to cook pork chops! I can't wait to try this, it sounds so wonderful!

  3. Visiting from Foodie Friday.
    The butter drew me in! Does sound amazing.

  4. I sure I can find many uses for that Dijon butter... heavenly. Thanks for sharing this on foodie friday.

  5. I saw the word 'pork' on Foodie Friday and came running! What a great way to enjoy pork chops. Love the flavors.

  6. mmm thanks for sharing this on foodie friday! I'm making it for dinner tonight!