Monday, November 2, 2009

Grilled Pork Chops with Shallot Butter

I've mentioned this before, but pork is one of our least used animal proteins. So when we recently had Melissa's parents for dinner to thank them for help around our new house, we chose pork to guide us through the night.

Thankfully, Cooking Light had a wonderful recipe for Grilled Pork Chops with Shallot Butter.

We cut the recipe in half and used 4 bone-in pork chops. Sprinkle each with salt and pepper. Then combine olive oil, chives, thyme, rosemary and garlic and rum the mixture over each pork chop thoroughly.

Then it's time to grill. Grill until the pork reaches about 155 degrees (our charcoal grill took a bit less than the time the recipe gives).

Take off the grill and let stand for a few minutes. Meanwhile, combine softened butter, shallots and lemon rind. Then rub the mixture over each pork chop.

This was a really good meal, the rest of which will be shown tomorrow. But the chops hand excellent grill marks and hit the temperature spot on. The meat was still a bit juicy, and the shallot and lemon rind butter added a nice hint of butteriness and citrus.

No comments: