Grilled Pork Chops with Sage and Muirhead Cinnamon Apple Butter |
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4 tbsp (½ stick) softened unsalted butter 2 tbsp chopped fresh sage leaves 1/3 cup Muirhead Cinnamon Apple Butter Salt and freshly ground pepper, to taste 4 thick-cut pork chops, about 2" thick Olive oil as needed |
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| In a bowl beat butter, sage, Muirhead Cinnamon Apple Butter, salt and pepper until smooth. Transfer apple sage butter to center of 12" square piece of plastic wrap. Roll the butter in the plastic into a 4" log. Place the end, wrapped tightly and refrigerate until firm, at least 1 hr. Prepare a medium hot fire in a grill. Season pork generously with salt and pepper and brush lightly with oil. Grill, making golden crosshatched marks, 5-6 min. per side. Continue grilling, until an instant-read thermometer inserted into the center of the meat registers 135 - 140° F for medium, or until done to your liking. Let chops rest 2-3 minutes before serving. Cut ½" rounds from apple-sage butter and serve chops with a round of butter on top. Serves 4. | ||
| Williams-Sonoma Kitchen – 2000 | ||
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