Grilled Pork Chops With Compound Butter

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Looking for an incredible and easy Pork Chops recipe? This one’s for you! Simply season and then grill over direct heat in just a few minutes and let rest with some flavorful compound butter for the perfectly grilled pork chops.

Ingredients

• Pork Chops – We are using rib pork chops, which are similar to beef ribeye. You can use any type of pork chop you can find. Ideally, we recommend a thick pork chop (like 1 to 1 1/2 inches thick) for best results. You can use boneless or bone-in.
• Olive Oil – Olive oil is a binder we apply to the chops so the season will stick.
• Seasoning – We used our brisket rub for the savory and herbal flavors (it’s great on pork!). Ideally, use a seasoning that does not have sugar as the first two ingredients to avoid burning or bitter flavors when cooking over direct heat.
• Compound Butter – We’re using a simple herb compound butter with unsalted butter, chives, kosher salt, and garlic.

Preparation

Remove any excess fat from the pork chops. Pat them dry with a paper towel prior to seasoning them.

For the compound butter, place the room-temperature butter in a medium-sized bowl. Combine the garlic, chives, and garlic. Use a fork to mix together. Place the compound butter on a large sheet of plastic wrap.

Fold the plastic wrap over the compound butter and use the palms of your hand to roll it into an even size log 1-inch wide. Place in the refrigerator to keep cool and remove when ready to top it over the finished pork chops.

Prep Tip – To make it easier to infuse the garlic into the butter, use a micro plane and shave the the garlic into the butter.

Recipe Steps – How to Grill Pork Chops

1. Preheat Grill: Prepare your grill for direct grilling targeting 450 – 500 degrees Fahrenheit in the cooking chamber. Place the pork chops on a baking sheet and apply olive oil, and then liberally sprinkle the dry rub.
2. Grill Direct: Place the seasoned pork chops on the grill grates over direct heat. Close the lid and grill for up to 4 minutes. Flip the pork chops and continue grilling for an additional 4 minutes. The goal is to get a nice sear onto the chops. After 8 minutes continue to flip every minute until the internal temperature of the pork chops reads 135 degrees F (57 Celsius) using an instant-read meat thermometer.
3. Rest: Remove from heat and let rest on a cutting board. Add a dollop of the compound butter and loosely tent with foil for 10 minutes. Slice and serve with your favorite sides.

The USDA recommends cooking all pork chops to 145 degrees Fahrenheit. We pull and rest ours when the internal temperature is just over 135 degrees to allow carry-over cooking to occur. The internal temp, while the chops are resting, will increase to 140 and will result in a very slightly pink center.

If you prefer yours closer to 145 then remove when it hits an internal temperature of 140 degrees at which point while resting it will increase to 145.

Storage and Reheating

Leftover slices of pork chops will last in the refrigerator in an airtight container for up to 5 days.

If you want to reheat the best way is to heat up a cast iron pan (or stainless steel) over medium heat with olive oil or butter. Place the slices in the pan and toss frequently for 3 minutes. Serve immediately.

What To Serve With This Recipe

You can explore all of our side dishes or explore a few of our favorites.

• Wine Pairing – Pork chops are incredible with Riesling or a Chardonnay, especially with the compound butter. If you want a red wine go for a medium-bodied Pinot Noir.
• Grilled Carrots – Our maple glazed carrots complement the flavor of these chops really well.
• Salad – We love a grilled romaine Caesar salad or a refreshing cucumber salad.
• Roasted Potatoes – Probably the most cooked side dish in our house, with a crispy exterior and creamy interior. So good!

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Mary Cressler is the founder of Vindulge. She is the co-author of Fire + Wine cookbook and the forthcoming Fire + Wine Pizza cookbook. She’s also a featured chef at events, certified sommelier, and mom of twin boys. She writes about food and wine for Vindulge, as well as print and online publications around the world.

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