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Rosemary-Lemon Pork Chops with Ember-Smoked Butter

Recipe from Weber's New American Barbecueâ„¢ 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

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

Butter

  • Completed step 6 tablespoons (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

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.
  • 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.
  • Prepare the charcoal grill with all-natural lump charcoal for direct cooking over medium-high heat (450° to 500°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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