Ingredients:
- 1 stick butter, softened
- 1 T dried cranberries, chopped
- 1 t garlic powder
- 1 t dried sage
- 1/2 lemon, zest
- 4 boneless pork chops, about 1 inch thick
- Olive oil
- Kosher salt
- Freshly ground pepper
Instructions:
- About 4 to 5 hours in advance, make the Sage Butter by combining the butter, ground sage, dried cranberries, garlic powder and lemon zest. Make sure everything is mixed thoroughly.
- Lay out a piece of plastic wrap and spoon butter mixture onto the plastic wrap.
- Roll into a log shape and place in the refrigerator.
- Place a little olive oil on both sides of the pork chops and lightly season with the salt and pepper.
- Grill over medium direct heat for 6 to 7 minutes per side, pork chops are done when the juices run clear.
- Remove from the fire and place a 1/2 inch thick piece of the butter on each pork chop and let rest for 5 minutes.
Results:
This would have been a great recipe for the grill if the weather cooperated. About 2 minutes before I was going to prepare the charcoal, the wind picked up, the down pour started, and then the tornado sirens went off. After the main part of the storm passed, I decided to play it safe and to broil the pork chops. Still tasted great, the butter was absolutely spectacular, used it also on some baked potatoes we made with dinner. Also served this with some grilled apples, which I will post that recipe a little later. This recipe was very simple and highly recommend it for everyone to try.