Whiskey-Pepper Chops with Molasses Butter
Elegant in their simplicity, these chops will become a favorite from the grill.
4 bone-in chops, 1 1/4-inches thick
1/4 cup butter, soften
1 tablespoon molasses
1/2 teaspoon lemon juice
1/3 cup whiskey
1/2 teaspoon salt
4 tablespoons coarsely ground black pepper
- To make molasses butter, in a small bowl stir together butter, molasses and lemon juice with a fork. Cover and refrigerate.
- 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 just done.
- Top each chop with some molasses butter to serve.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 362 calories Protein 31 grams Fat 21 grams Sodium 465 milligrams Cholesterol 124 milligrams.
Recipe and photograph provided courtesy of National Pork Board.