Grilled Garlic Butter Pork Chops

“The Trick William Potter …” is its in the butter at your favourite dining restaurant. Why do dishes always taste so much better then home ? It’s the added richness of the butter, including herbs, enhancing the flavour of the star dish you order. Grilling on your BBQ isn’t any different…

SHOP CHEF BARI KITCHEN

Grilling during the summer months on your bbq is the best time of year. Best of all, grilling steaks and thick Pork Chops in butter, whole cloves of garlic and infused with herbs, such as fresh thyme or basil, brings more flavour to the star of your dish. The rich butter sweeps generously into the meat, making it even more tender then before ; adding that extra flavour our restaurants have provided for years. Butter enhances flavour to pretty much everything, but more so to your prized meat item.

Yesterday I acquired thick Pork Chops from Costco, to make it the star of our grilling dish for dinner. Pork and Steak dishes like this would always be a favourite with my customers. It’s easy to do but just requires the high to low heat method.

Ingredients:

One inch thick Pork Chops

6 – 8 whole garlic cloves

1 cup of whole Butter

1 tablespoons of capers

Sprig of Thyme or Fresh Basil

Montreal Steak Spice

1 teaspoon of Olive Oil per Pork Chop

Important to have : Cast Iron Frying Pan

Method:

That morning marinade your Pork Chops lightly with Olive Oil and Montreal Steak Spice. Rub or brush both sides into the meat, cover and set in fridge.

45 minutes before cooking on Grill, take Pork Chops out of fridge and let sit at room temperature.

Place your whole butter and capers into the Cast Iron Frying Pan. Add your Spring of Thyme as well. Place to the side.

Fire up your Grill ( BBQ UNIT) and get up to 400 degrees F.

Get your Pork Chops and double mark on both sides and then set to the side.

Turn Grill down to medium to low ( 250 degrees F )and place on your Cast Iron Frying Pan w/ said ingredients. Close lid and let the butter melt and cook with the whole garlic cloves, capers and Thyme.The trick is NOT to burn the butter but have that brown butter effect. Now add one to two Pork Chops at a time. Generously drench the butter mixture onto the Pork Chops. Approximately cook for 4 – 5 minutes. Do NOT flip over. See my video to understand the procedure.

The Grilling is actually fast and easy. It just takes the right technique is all.

SHOP CANADA BAKING SUPPLIES

Once the Pork Chops are done, I let them rest for 10 minutes covered in tin foil. In the meantime I take lightly cooked quartered Spring Potatoes and place them in the same Cast Iron Frying Pan with the same butter mixture, onto the grill, on low heat. Sauté in pan until nicely crispy golden brown. Do the same with veggies, such as carrots. Add honey 🍯 and your set for dinner. Place Potatoes and carrots onto plate and lay your Pork Chops on the top ( see my photo)