Recipe: Whiskey-Pepper Pork Chops with Molasses Butter

WHISKEY-PEPPER CHOPS WITH MOLASSES BUTTER



"Elegant in their simplicity, these chops will become a favorite from the grill. Serve with grilled potato and onion wedges and a marinated green bean and cherry tomato salad."

FOR THE MOLASSES BUTTER:
1/4 cup butter, softened
1 tablespoon molasses
1/2 teaspoon lemon juice
FOR THE CHOPS:
4 bone-in ribeye (rib) pork chops, 1 1/2-inch thick
1/3 cup whiskey
1/2 teaspoon salt
4 tablespoons ground black pepper

TO MAKE MOLASSES BUTTER:
In a small bowl stir together butter, molasses and lemon juice with a fork. Cover and refrigerate.

TO PREPARE THE CHOPS:
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 internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.

Top each chop with some molasses butter to serve.

Makes 4 servings
Source: National Pork Board