Smoky Spice Rubbed Pork Chops with Garlic Herb Butter
Prep Time: 3 - 24 hours
Cook Time: 15 - 22 minutes
Garlic Herb Butter
- 1/2 cup unsalted butter (1 stick), softened
- 2 tbsp. finely-chopped parsley
- 2 tsp. fresh lemon juice
- 1/2 tsp. Dijon (optional)
- 1/4 tsp. sea salt
- 1/8 tsp. fresh-ground black pepper
- Pinch cayenne pepper (optional)
- Olive oil for grilling
- 6 pork bone-in pork loin or rib chops
- 2 tsp. Kosher salt
- 2 tsp. brown sugar
- 2 tsp. smoked paprika
- 2 tsp. ground coriander
- 2 tsp. ground black pepper
- Zest from 1 lemon
First, make the butter by combining all the garlic-herb butter ingredients in a small mixing bowl and use a fork to thoroughly blend. Scrape butter with a rubber spatula onto a piece of kitchen parchment or plastic wrap. Roll up and twist the ends to form a cylinder. Refrigerate for a few hours until firm. (Can be stored in the freezer for up to 1 month.)
While the butter is solidifying, pat the chops dry with paper towels. Thoroughly combine the seasonings and sprinkle over both sides of the chops. Cover and cure in the refrigerator for at least 2 hours or for as long as over night. Remove chops from fridge 1 hour before grilling.
Set up grill for direct-heat grilling with two zones: high heat and medium heat. Brush and oil the grates before cooking. Place chops on the high heat side for 2 minutes to sear the meat, flip and sear the other side for 2 minutes. Move chops to the medium heat; rotate 90 degrees for crosshatch marks. Cook for another 3 to 4 minutes per side or until the internal temperature reaches 140°F for medium (medium is 145°F; the temperature will rise another 5 degrees with carryover heat). Let rest 5 to 10 minutes and top with a couple slices of Garlic Herb Butter and swirl the melted deliciousness over the chops.
Recipe from Bull Outdoor Products.