Whiskey-Pepper Chops with Molasses Butter
Courtesy of National Pork Board 4 Servings • 15 Min. Prep Time • 15 Min. Cook Time| Ingredients |
|---|
| 4 bone-in ribeye (rib) pork chops, 1 1/2-in. thick |
| 1/4 c. butter, soften |
| 1 Tbsp. molasses |
| 1/2 tsp. lemon juice |
| 1/3 c. whiskey |
| 1/2 tsp. salt |
| 4 Tbsp. black pepper |
Directions:
1. To make molasses butter, in a small bowl stir together butter, molasses and lemon juice with a fork. Cover and refrigerate.
2. In a small bowl combine the whiskey and salt. Place the pepper in another small bowl. Dip both sides of each chop in the whiskey mixture, then evenly coat with pepper. Grill chops over medium-hot fire for 12 to 16 minutes, turning once, until
internal temperature on a thermometer reads 145°F, followed by a 3-minute rest time. Top each chop with some molasses butter to serve.
* Elegant in their simplicity, these chops will become a favorite from the grill. Serve with grilled potato and onion wedges and a marinated green bean and cherry tomato salad.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
Nutrition:
Calories: 326; Total Fat: 17g; Saturated Fat: 9g; Cholesterol: 88mg; Total Carbs: 8g; Fiber: 2g; Protein: 22g; Sodium: 453mg;