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Recipe From from Weber’s New American Barbecue™ by Jamie Purviance

Rosemary–Lemon Pork Chops with Ember-Smoked Butter

  • People

    Serves 4

  • Prep Time

    25 min.

  • Refrigeration Time

    2 to 4 h

  • Grilling Time

    6 to 8 min.

People
Serves 4
Prep Time
25 min.
Refrigeration Time
2 to 4 h
Grilling Time
6 to 8 min.

the Ingredients

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Marinade

  • 60 milliliters extra-virgin olive oil
  • Finely grated zest of 1 lemon
  • tablespoons fresh lemon juice
  • 2 tablespoons finely chopped fresh rosemary leaves
  • 1 tablespoon country-style Dijon mustard
  • 1 tablespoon minced garlic
 
  • Kosher salt
  • Freshly ground black pepper
  • 4 boneless or bone-in pork chops, each about 2.5 centimetres thick

Butter

  • 90 grams (¾ stick) unsalted butter, softened
  • Finely grated zest of 1 lemon
  • 2 teaspoons finely chopped fresh rosemary leaves
  • 1 teaspoon country-style Dijon mustard
  • 1 teaspoon minced garlic

Special Equipment

  • charcoal grill
  • all-natural lump charcoal

Instructions

  • 01 Mix the marinade ingredients, including 1¼ teaspoons of salt and ½ teaspoon of pepper. Coat the pork chops all over with the marinade, place in a bowl, cover and refrigerate for 2 to 4 hours. Meanwhile, make the butter.
  • 02 In a medium bowl mash the butter ingredients, including ½ teaspoon of salt and ¼ teaspoon of pepper, with the back of a fork. Form the mixture into a log, 7.5 to 10 centimetres long. Set the log in the bowl, cover and refrigerate for at least 2 hours.
  • 03 Prepare the charcoal grill with all-natural lump charcoal for direct cooking over medium–high heat (200°C to 230°C).
  • 04 Lift the pork chops from the bowl, allowing the excess marinade to drip off, and discard the marinade. Grill the chops over direct medium–high heat, with the lid closed, until still slightly pink in the centre, 6 to 8 minutes, turning once. Transfer to a metal tray and let rest for 3 to 5 minutes. Cut the butter lengthwise into four long pieces and set each one on top of a pork chop. Using long-handled tongs, lift an ember, about the size of an orange, from the bed of charcoal and very carefully set the burning ember on top of each piece of butter for 1 to 2 seconds. The butter will smoke and melt. Return the burning ember to the grill. Serve the pork chops right away.
Ingredients
Instructions