Rosemary–Lemon Pork Chops with Ember-Smoked Butter

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

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


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

Special Equipment

  • charcoal grill
  • all-natural lump charcoal


  • 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.
  • 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.
  • Prepare the charcoal grill with all-natural lump charcoal for direct cooking over medium–high heat (200°C to 230°C).
  • 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.

Let's Gear Up

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