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Rosemary-Lemon Pork Chops with Ember-Smoked Butter

Recipe from Weber's New American Barbecue™ by Jamie Purviance

Fuel Type:

  • People

    Serves 4

  • Prep Time

    25 mins

  • Refrigeration Time

    2 to 4 h

  • Grilling Time

    6 to 8 mins

Ingredients
Instructions

the Ingredients

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Marinade

  • ¼ cup extra-virgin olive oil
  • Finely grated zest of 1 lemon
  • 2 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 1 inch thick

Butter

  • 6 tablespoons (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

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Mix the marinade ingredients, including 1¼ teaspoons salt and ½ teaspoon 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.

    Related Grill Skills

    Zest Then Juice a Lemon
    Chopping Rosemary
    Mincing Garlic
  • 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 2 hours.

    Related Grill Skills

    Zest a Lemon
    Chopping Rosemary
    Mincing Garlic
  • Prepare the charcoal grill with all-natural lump charcoal for direct cooking over medium-high heat (400° to 450°F).
  • 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.
    Lift the pork chops from the bowl, allowing the excess marinade to drip off, and discard the marinade. Grill the chops over 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.
    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 an instant-read thermometer inserted into the center of the pork chop registers 145°F (or your preferred doneness), 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.

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