Dry Rubbed Pork Chop with Compound Butter
Give your Pork Chop the steakhouse treatment with this delicious recipe adapted from the Pork Council! Take a thick cut Pork Chop (we almost always have 1″ thick chops in the case, and if you call ahead, we can cut you thicker ones!), season it with a rich dry rub, cook it and top it with a flavorful compound butter. You’ll have a delightfully flavored piece of meat that is sure to impress anyone you serve it to. We’re giving you directions on how to cook this chop on the grill, but with a thicker cut of meat, an alternative method of cooking such as sous vide cooking to 145ºF and then searing the steak would be an excellent idea. Do you have a favorite compound butter recipe that would be great on this chop? Let us know in the comments below!
At least two hours before cooking the chops, make the butter. In a medium skillet over medium heat, melt 2 tbsp. of butter. Add the shallots, garlic and salt. Cook, stirring occasionally until the shallots are softened, about 3 to 5 minutes. Transfer to a medium sized bowl and let cool for 15 minutes.
Add the remaining butter to the bowl, along with the parsley, lemon juice, pepper, Worcestershire and thyme. Use a fork to mash and stir the mixture until well blended.
Arrange a 12×12 inch piece of wax paper or plastic food wrap on a flat surface. Place the butter mixture in the center, arranging it into an 8 inch long log shape. Use the paper to roll the butter up, twisting the ends of the paper tightly to form an even, round log of butter. Set aside in refrigerator until firm. You can make the butter up to 2 days in advance!
To make the pork chops, generously season the chops on both sides with the Chicago Steak and Chop seasoning. Let sit at room temperature for 15 minutes while preparing grill.
Prepare grill for two zone cooking where one side has medium high heat and one side has no direct heat source. Once prepared, cook the chops for 2 minutes per side over direct heat. Remove from direct heat and cook for about 3-5 minutes per side on the side of the grill with no direct heat source. Remove when the chops reach 145ºF internal temperature and let rest for 3 minutes before serving.
Unwrap the butter and cut into slices. Serve the chops with a slice or two of the compound butter on top and a baked potato. Enjoy!