These were the best pork chops I have ever eaten. Jason even said they were some of the best meat that he had ever eaten! Definitely worth a try. Freezing the pork chops for 30 minutes before grilling chills the center of the chops enough that you are able to get a nice charred sear on the outside, without overcooking the center; so the chops have a fantastic crispy char-grilled outside, but are moist and juicy on the inside.
6 bone-in center-cut pork chops, about 1/2 inch thick.
3/4 tsp salt
4 Tbl unsalted butter, softened
1 teaspoon brown sugar
1/2 teaspoon pepper
1 teaspoon finely chopped fresh chives
1/2 teaspoon Dijon mustard
1/2 teaspoon grated fresh lemon zest
Pat chops dry with paper towels and rub with salt. Arrange on wire rack set inside rimmed baking sheet and freeze 30 minutes. Meanwhile, combine 2 tablespoons of the butter, brown sugar, and pepper in a small bowl; set aside. Mix remaining butter, chives, mustard, and zest in another small bowl, and divide into 6 blobs on a small plate; refrigerate. Turn your grill to high and heat for the last 15 minutes of freezing time.
Spread softened butter-sugar mixture evenly over both sides of each chop. Grill, covered, over hot fire until well browned and meat registers 145 at the center, 3 to 4 minutes per side. Transfer chops to a platter and top each with a blob of the chilled butter mixture. Tent with foil and rest 5 minutes. Serve.
6 bone-in center-cut pork chops, about 1/2 inch thick.
3/4 tsp salt
4 Tbl unsalted butter, softened
1 teaspoon brown sugar
1/2 teaspoon pepper
1 teaspoon finely chopped fresh chives
1/2 teaspoon Dijon mustard
1/2 teaspoon grated fresh lemon zest
Pat chops dry with paper towels and rub with salt. Arrange on wire rack set inside rimmed baking sheet and freeze 30 minutes. Meanwhile, combine 2 tablespoons of the butter, brown sugar, and pepper in a small bowl; set aside. Mix remaining butter, chives, mustard, and zest in another small bowl, and divide into 6 blobs on a small plate; refrigerate. Turn your grill to high and heat for the last 15 minutes of freezing time.
Spread softened butter-sugar mixture evenly over both sides of each chop. Grill, covered, over hot fire until well browned and meat registers 145 at the center, 3 to 4 minutes per side. Transfer chops to a platter and top each with a blob of the chilled butter mixture. Tent with foil and rest 5 minutes. Serve.
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