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.
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| Williams-Sonoma Kitchen – 2000 |
Muirhead of Ringoes, NJ Inc.
43 Hwy 202
Ringoes, NJ 08551
www.muirheadfoods.com
1-800-782-7803
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