Grilled Herb-Butter Pork Chops
Discover the secret to the juiciest pork chops you've ever tasted with this easy and flavorful recipe! These Grilled Herb-Butter Pork Chops are designed to retain moisture and tenderness, making even leftovers something to look forward to. The process begins with a brief freeze, ensuring the chops maintain their structure on the grill, while a delicious brown sugar and butter mixture adds a hint of sweetness and depth of flavor. The finishing touch is a velvety herb-infused butter that brings a fresh zing to each bite. Ideal for family dinners or gatherings, these chops will impress your guests and become a staple in your recipe collection!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Pork chops
6 (1/2 inch thick)
Unsalted butter
2 (tablespoons, softened)
Brown sugar
1 (teaspoon, lightly packed)
Ground black pepper
1/2 (teaspoon)
Unsalted butter
2 (tablespoons, softened (not melted))
Fresh chives
1 (teaspoon, chopped fine)
Dijon mustard
1/2 (teaspoon)
Lemon zest
1/2 (teaspoon, fresh grated)
Instructions
1
Begin by removing the pork chops from their packaging and patting them dry with paper towels.
2
Create three 1/2-inch slits along the outer edge of each pork chop to help with even cooking.
3
Generously season both sides of the chops with salt, rubbing it into the meat for maximum flavor.
4
Place the seasoned chops on a sheet pan lined with parchment or wax paper and freeze them for 30 minutes to an hour—this will help them firm up without fully freezing.
5
While the chops are chilling, in a small bowl, combine 2 tablespoons of softened unsalted butter, brown sugar, and ground black pepper. Mix well and set aside at room temperature.
6
In another bowl, mix 2 tablespoons of softened unsalted butter, chopped chives, Dijon mustard, and fresh grated lemon zest. Refrigerate this mixture until it solidifies, which can be done up to a day in advance.
7
Before grilling, preheat your grill to medium-high heat and lightly oil the grates with vegetable oil.
8
Remove the pork chops from the freezer and pat them dry again with paper towels. Baste both sides of the chops with the brown sugar and butter mixture.
9
Once the grill is hot, place the pork chops on it, ensuring the thicker part of each chop faces the center of the grill. Grill for 3-4 minutes on each side, achieving a nice sear.
10
Remove the chops from the grill and top each with a dollop of the herb butter. Cover gently with foil and let them rest for 5 minutes to allow the juices to redistribute.
11
Serve your succulent chops and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the secret to making these pork chops juicy?
The secret involves a brief freeze to maintain structure and finishing with herb butter to lock in moisture.
How thick should the pork chops be?
The pork chops should be approximately 1/2 inch thick.
Why should I freeze the pork chops before grilling?
Freezing them for 30 to 60 minutes helps the meat firm up so it maintains its structure and moisture during the high-heat grilling process.
How long do I need to freeze the meat?
You should freeze the seasoned chops for 30 minutes to one hour.
What ingredients are in the basting mixture?
The basting mixture consists of softened unsalted butter, brown sugar, and ground black pepper.
What are the components of the herb butter?
The herb butter is made from softened unsalted butter, chopped chives, Dijon mustard, and fresh lemon zest.
Can the herb butter be prepared in advance?
Yes, the herb butter can be prepared and refrigerated up to a day in advance.
Why do I need to cut slits in the pork chops?
Creating three 1/2-inch slits along the outer edge helps the pork chops cook evenly.
What grill temperature is best for this recipe?
Preheat your grill to medium-high heat.
How long do the pork chops need to cook on the grill?
Grill the chops for 3-4 minutes on each side to achieve a proper sear.
How do I prevent the pork chops from sticking to the grill?
Lightly oil the grill grates with vegetable oil before placing the meat on the grill.
When should I apply the brown sugar and butter mixture?
Baste both sides of the chops with the mixture immediately after removing them from the freezer and before placing them on the grill.
What is the purpose of the lemon zest in the herb butter?
The lemon zest adds a fresh zing and brightens the flavor of the meat.
Why is it important to pat the pork chops dry?
Patting them dry with paper towels ensures the seasoning adheres better and helps achieve a better sear.
How long should the pork chops rest after grilling?
Let the chops rest for 5 minutes after removing them from the grill.
Should I cover the chops while they rest?
Yes, cover them gently with foil to allow the juices to redistribute properly.
Where is the best place to position the chops on the grill?
Place the thicker part of each pork chop toward the center of the grill for optimal cooking.
Is this recipe suitable for meal prep?
Yes, these chops are designed to stay tender even as leftovers, making them great for meal prep.
What kind of butter is recommended?
Unsalted butter is recommended so you can control the salt levels with the initial seasoning.
Can I use different herbs in the butter?
While this recipe calls for chives, you can experiment with other fresh herbs like parsley or thyme.
Is this a good recipe for a large group?
Yes, it is tagged as ideal for cooking for crowds and family gatherings.
How many pork chops does this recipe make?
This recipe is written for 6 pork chops.
What kind of mustard should be used?
The recipe specifies using Dijon mustard for its sharp, tangy profile.
What type of oil should I use for the grates?
Vegetable oil is recommended for oiling the grill grates.
Should I salt the meat before or after freezing?
Season the meat with salt and rub it in before placing the chops in the freezer.
What does the brown sugar do for the meat?
The brown sugar adds a hint of sweetness and helps create a flavorful caramelized crust.
Does the herb butter need to be melted?
No, start with softened butter to mix the ingredients, then refrigerate until it solidifies before use.
Can I use bone-in or boneless chops?
The recipe works best with 1/2 inch thick chops; generally, these instructions apply well to both, though bone-in often provides more flavor.
Is the black pepper ground or whole?
The recipe calls for 1/2 teaspoon of ground black pepper.
How do I serve the herb butter?
Top each hot pork chop with a dollop of the herb butter immediately after grilling so it melts over the meat while resting.