Instructions

• 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.

  Related Grill Skills

  Chopping Rosemary

  Mincing Garlic
• 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.

  Related Grill Skills

  Zesting a Lemon

  Chopping Rosemary

  Mincing Garlic
• 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.