If made ahead, allow the butter to come to room temperature before spreading over the pork. You can also combine the oil and herbs a couple of hours in advance.
8 (7-ounce) bone-in center-cut pork chops
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 teaspoons finely chopped fresh chives
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
3 garlic cloves, minced
2 tablespoons butter, softened
2 1/2 teaspoons minced shallots
1/4 teaspoon grated lemon rind
How to Make It
Prepare grill to medium-high heat.
Sprinkle both sides of pork evenly with 1/2 teaspoon salt and pepper. Combine oil, chives, thyme, rosemary, and garlic, stirring well. Rub oil mixture evenly over both sides of pork. Place pork on grill rack; grill 6 minutes on each side or until a thermometer inserted in the thickest part of pork registers 155°. Remove pork from grill; let stand 5 minutes. Sprinkle with remaining 1/2 teaspoon salt.
Combine butter, shallots, and lemon rind, stirring well. Spread about 1 teaspoon butter mixture over each pork chop; let the pork stand an additional 5 minutes.
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We made this tonight and it was outstanding! I did make one big change, however: I brined the pork chops in 8 cups of water, 1/4 cup coarse salt, & 3 tbsp sugar for 8 hours (put them in first thing in the morning for dinner that night). Because I brined I only sprinkled the barest amount of salt on the chops from the recipe. I forgot that brining means less cook time, so the chops cooked to a higher internal temp than in the recipe, but they were still tender and juicy! I also used green onions rather than chives as I can't tolerate chives. It's been a long time since we've had pork chops that weren't dry or dull, but these were AMAZING. Will definitely make again, and worthy of serving to company you want to impress.
Excellent on our Traeger grill. I didn't have fresh chives or fresh rosemary but dried worked just fine. I would definitely serve this to guests. Served with Asparagus and Lemon Risotto, also from Cooking Light. Also delish.
I was surprised by how tasteless my chops turned out. I grilled them on the actual grill--not a grill pan. Maybe this method caused all the garlic and herbs to burn off? The butter topping added nothing but calories. I may try this again but cook stovetop, and then add more lemon, or even lime, to the butter compound. Or leave the butter out completely.
I made these for the first time. The oil/herb rub was great. Just make sure you do not over-cook them on the grill. Our's would have been better if they had been grilled for a few minutes less. The butter/shallot over the chops really added a lot. Will try these again.
We've been making these about once a week all spring. The whole family loves it, which is rare. I make the shallot butter ahead of time, so cooking & assembly is a breeze. The only change is that I buy boneless thick cut pork chops instead of bone in.
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