Garlic Butter Pork Chops
Garlic Butter Pork Chops are a delectable addition to your dinner plans this week. Tender and juicy grilled pork chops slathered in a flavorful garlic and herb butter that is sure to impress everyone around the dinner table.
Servings: 4 servings
Calories: 500kcal
Ingredients
- 4 pork chops
- 2 tablespoons olive oil
- 2 teaspoons granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ¼ cup salted butter softened
- 1 small garlic clove grated or minced
- 1 teaspoon minced fresh rosemary
- 2 teaspoons chopped fresh parsley
Instructions
- Pat pork chops dry with paper towels and place on a baking sheet.
- Drizzle pork chops with olive oil, coating all sides.
- Add granulated garlic, onion powder, salt and pepper to a bowl and mix to combine.
- Sprinkle rub over pork chops on all sides, pressing the seasoning into the meat. Set aside at room temperature.
- Prepare a grill fire to about 400° using hickory or pecan chunks for smoke flavor.
- Make the garlic butter by mixing butter with a grated garlic, rosemary and parsley with a fork until well combined. Set garlic butter aside at room temperature.
- Cook pork chops over indirect fire with the grill lid closed. Lower temperature of the grill to about 350°.
- Cook for 5 minutes and flip pork chops. Continue to cook another 8 - 10 minutes with the grill closed.
- Check internal temperature of the pork using a digital thermometer, cooking until center reaches 140°.
- Remove from grill to a serving platter.
- Spread a tablespoon of the garlic butter over each pork chop and rest for about 5 minutes before serving
Notes
Store leftover pork chops in an airtight container in the refrigerator up to 3 days.
Reheat sliced pork chops with olive oil or butter in a skillet over medium heat, stirring until heated through.
Nutrition
Serving: 1g | Calories: 500kcal | Carbohydrates: 2g | Protein: 41g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 494mg