Grilled Pork Chops with Citrus Butter
D'Artagnan chef bio | Yield: Serves 4
Berkshire pork is naturally juicy and flavorful. Fresh citrus butter adds a just enough of a lift to our grilled porterhouse chops without overpowering them.
- ½ cup unsalted butter, softened
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- 1 teaspoon lime zest
- 1 tablespoon finely chopped flat leaf parsley
- 1 clove garlic, smashed and very finely chopped, divided use
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 4 Berkshire Pork Porterhouse Chops
- In a small bowl, stir together softened butter, lemon juice, lemon zest, orange zest, lime zest, parsley, ½ of the garlic, a large pinch of salt, and a few turns of pepper, until well-combined. Wrap butter in plastic wrap, forming a 1” log shape; chill in the fridge for at least 2 hours.
- Prepare a grill for cooking over direct medium-high heat.
- In a small bowl, stir together olive oil and remaining garlic. Remove chops from the fridge and let stand at room temperature for about 20 minutes. Pat chops dry and brush with garlic/oil mixture. Season both sides of each chop with salt and pepper.
- Place the chops directly on the cooking grate. Cook for 5 minutes. Flip and cook another 5 minutes for slightly pink and juicy, or to your desired degree of doneness (we like a finished temperature of 145 degrees F). Remove to a platter; top each chop with a generous knob of citrus butter. Rest chops for 5 minutes before serving.