grilled pork chops (thin cut)

How To Make grilled pork chops (thin cut)

• Step 1
  Pat chops dry with paper towels. Cut slits about 2" apart through the fat around each chop & rub with salt. Arrange chops on wire rack set in rimmed baking sheet & freeze until firm, 30 - 60 minutes. DON'T FREEZE LONGER THAN 1 HOUR OR THEY WILL COOK UNEVENLY! SOFTENED BUTTER: Combine 2 tbsp butter, sugar & pepper in a bowl & set aside. FIRM BUTER: Mix remaining 2 tbsp butter, chives, mustard & lemon zest in another bowl & refrigerate until firm, about 15 minutes.
• Step 2
  Pat partially frozen chops dry with paper towels. Spread 1 tsp softened butter mixture evenly over both sides of each chop.
• Step 3
  CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes. When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover & open lid vent completely. Heat grill until hot, about 5 minutes. GAS GRILL: Turn all burners to high, cover & heat grill until hot, about 15 minutes. Leave burners on high.
• Step 4
  Clean & oil cooking grate. Grill chops (covered if using gas) until well browned, about 3 - 4 minutes per side. Transfer chops to platter & top with firm chilled chive butter. Tent loosely wtih foil & let rest 5 minutes.
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