Chop Chop

I was late getting home from work one night last week and I asked my husband if he could start dinner. I figured this recipe was doable, but honestly worried about him mincing the herbs and zesting the lemons. Lucky for Forrest I was exhausted from a long day at work and too tired to micromanage the details of him making this recipe. After I asked him to start it, I didn't call to check on him at all. To my delight, I walked into an amazing smelling kitchen with this completed meal on the table. He did a great job and it was very delicious! He even pulled off the preparation pictures required to blog the recipe - I was very proud of him.

Grilled Pork Chops with Shallot Butter
Adapted from Cooking Light July 2009

Yield

8 servings (serving size: 1 pork chop)

Ingredients

• 8 (7-ounce) bone-in center-cut pork chops
• 1 teaspoon salt, divided
• 3/4 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons finely chopped fresh chives
• 1 teaspoon finely chopped fresh thyme
• 1 teaspoon finely chopped fresh rosemary
• 3 garlic cloves, minced
• 2 tablespoons butter, softened
• 2 1/2 teaspoons minced shallots
• 1/4 teaspoon grated lemon rind

Preparation

1. Prepare grill to medium-high heat.

2. Sprinkle both sides of pork evenly with 1/2 teaspoon salt and pepper.

Combine oil, chives, thyme, rosemary, and garlic, stirring well.

Rub oil mixture evenly over both sides of pork.

Place pork on grill rack; grill 6 minutes on each side or until a thermometer inserted in the thickest part of pork registers 155°. Remove pork from grill; let stand 5 minutes. Sprinkle with remaining 1/2 teaspoon salt.

3. Combine butter, shallots, and lemon rind, stirring well.

Spread about 1 teaspoon butter mixture over each pork chop; let the pork stand an additional 5 minutes.