Recipe: Grilled Pork Chops with Chipotle Butter

GRILLED PORK CHOPS WITH CHIPOTLE BUTTER

8 loin pork chops, at least 1-inch thick
2 tablespoons Chipotle Spice Rub (recipe follows) or commercial chile powder
FOR THE CHIPOTLE BUTTER:
1/4 pound salted butter (1 stick)
Juice of 1/2 lime
1 chipotle en adobo, seeded and chopped, or 1 tablespoon chipotle powder, or 1 tablespoon dried chipotle puree

TO MAKE CHIPOTLE BUTTER:
Melt the butter in a small pan, or microwave it for 30 seconds in a small bowl. Stir in the lime and chipotle.

TO PREPARE THE PORK CHOPS:
Slash the edges of fat around the chops in a few places to prevent curling. Sprinkle both sides generously with spice rub or chile powder.

Prepare the grill for indirect grilling.

Place the chops over medium-high heat for 3 to 4 minutes to sear and mark the meat. Watch out for flare-ups; move to a cooler spot if necessary.

Turn, brush with Chipotle Butter and grill for 3 minutes more.

Turn the chops and move them to the unheated part of the grill; brush again with Chipotle Butter.

Test for doneness with an instant-read thermometer (150 degrees F is done) or cut into one chop. The meat should be lightly pink and still juicy.

Cook longer if necessary, basting occasionally with Chipotle Butter, loosely covering with foil.

Remove the chops to a platter, brush with more Chipotle Butter and let sit for 5 to 10 minutes before serving.

CHIPOTLE SPICE RUB

1/4 cup ancho or other chile powder
1/4 cup chipotle chile powder
2 tablespoons dried oregano
2 tablespoons granulated garlic or garlic powder
1 tablespoon packed brown sugar
1 tablespoon ground cumin
1 tablespoon salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cayenne pepper
1/4 teaspoon ground allspice

Combine the ingredients and mix well. The rub will keep in a jar for a month.

Serves 4
Source: Pacific Grilling by Denis Kelly