This is a great recipe to keep in your back pocket. These chops are rubbed with a smoky, slightly sweet, spice blend and then topped with garlic herb butter as they come off the grill. Best thing is that it can all be done a day or two ahead of time!
Smoky Spice Rubbed Pork Chops with Garlic Herb Butter
Author: Jeff Parker
Recipe type: Direct heat grilling
Serves: 6
Ingredients
- Garlic Herb Butter:
- ½ cup unsalted butter (1 stick), softened
- 2 tablespoon finely chopped parsley
- 2 teaspoons fresh lemon juice
- ½ teaspoon Dijon (optional)
- ¼ teaspoon sea salt
- ⅛ teaspoon fresh ground black pepper
- Pinch cayenne pepper (optional)
- Olive oil for grilling
- -
- For Pork Chops:
- 6 pork bone-in pork loin or rib chops
- 2 teaspoons kosher salt
- 2 teaspoons brown sugar
- 2 teaspoons smoked paprika
- 2 teaspoons ground coriander
- 2 teaspoons ground black pepper
- Zest from 1 lemon
Instructions
- First, make the butter by combining all of the garlic-herb butter ingredients in a small mixing bowl and use a fork to thoroughly blend. Scrape butter with a rubber spatula onto a piece of kitchen parchment or plastic wrap. Roll up and twist the the ends to form a cylinder. Refrigerate for a couple hours until firm. Can be stored in the freezer for up to 1 month.
- While the butter is solidifying, pat the chops dry with paper towels. Thoroughly combine the seasonings and sprinkle over both sides of the chops. Cover and cure in the refrigerator for at least 2 hours or for as long as over night. Remove chops from fridge 1 hour before grilling.
- Set up grill for direct heat grilling with two zones: high heat and medium heat. Brush and oil the grates before cooking. Place chops on the high heat side for two minutes to sear the meat, flip and sear the other side for two minutes. Move chops to the medium heat; rotate 90 degrees for crosshatch marks. Cook for another 3 to 4 minutes per side or until the internal temperature reaches 140°F for medium (medium is 145°F; the temperature will rise another 5 degrees with carryover heat). Let rest 5 to 10 minutes and top with a couple slices of Garlic Herb Butter and swirl the melty deliciousness over the chops.
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