GRILLED PORK CHOPS (THIN CUT)

Grilled Pork Chops (Thin Cut) image

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Number Of Ingredients 8

6 - pork chops, center cut or bone in pork rib, 1/2" thick
3/4 teaspoon(s) salt
4 tablespoon(s) butter, unsalted, room temperature
1 teaspoon(s) dark brown sugar
1/2 teaspoon(s) pepper
1 teaspoon(s) chives, dried
1/2 teaspoon(s) dijon mustard
1/2 teaspoon(s) lemon zest, grated

Steps:

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.
Pat partially frozen chops dry with paper towels. Spread 1 tsp softened butter mixture evenly over both sides of each chop.
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.
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.