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Rosemary Lemon Pork Chops with Ember Smoked Butter

Written by

Mike Lang

Combine a flavorful marinade, an herbed compound butter, and a surprising tasty twist at the end, and you get some of the most flavorful grilled pork chops you've ever had. Find more modern updates on recipe classics like this one in Weber's New American Barbecue

Rosemary-Lemon Pork Chops with Ember-Smoked Butter
By Jamie Purviance

Serves: 4
Prep time: 25 minutes
Marinating time: 2 to 4 hours
Grilling time: 6 to 8 minutes
Chilling time: about one hour
Special equipment: charcoal grill, Weber Briquettes

Ingredients:
MARINADE
¼ cup extra-virgin olive oil
Grated zest and juice of 1 lemon
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 8 ounces and 1 inch thick

BUTTER
6 tablespoons (¾ stick) unsalted butter, softened
Grated zest of 1 lemon
2 teaspoons finely chopped fresh rosemary leaves
1 teaspoon country-style Dijon mustard
1 teaspoon minced garlic

Instructions:
1. 
Mix the marinade ingredients, including 1¼ teaspoons salt and ½ teaspoon pepper. Coat the pork chops on all sides with the marinade, place in a bowl, cover, and refrigerate for 2 to 4 hours. Meanwhile, make the butter.

2. In a medium bowl mash the butter ingredients, including ½ teaspoon salt and ¼ teaspoon pepper, with the back of a fork. Form the mixture into a log, 3 to 4 inches long. Set the log in the bowl, cover, and refrigerate for at least 1 hour.

3. Prepare the charcoal grill with all-natural lump charcoal for direct cooking over medium-high heat (400° to 450°F).

4. 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 center, 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.

©2016 Weber-Stephen Products LLC. Recipe from Weber’s New American Barbecue™ by Jamie Purviance. Used with permission