IngredientsFor the chipotle butter:
- 2 tablespoons unsalted butter, softened
- 1 canned chipotle chile in adobo sauce, chopped fine, about 1 tablespoon
- 1 tablespoon fresh parsley leaves, chopped
- 1 teaspoon fresh ground black pepper
- pinch of salt
- juice of 1/2 lime
For the pork chop brine:
- 1 quart cold water
- 1 tablespoon salt
- 1 teaspoon sugar
For the pork chops:
- 4 bone-in pork rib chops, cut 1 1/2-inch thick
- fresh ground black pepper
- vegetable oil
InstructionsTo prepare the chipotle butter:
- Mix the butter, chipotle, parsley, pepper, salt and lime juice together in a small bowl. Stir to combine. Cover and set aside, or refrigerate until needed. If refrigerated bring to room temperature before serving to soften, about 30 minutes.
To prepare the brine:
- Combine the cold water, salt and sugar in a large ziploc bag or container with a lid. Stir or shake to dissolve. Add the pork chops to the brine and seal the bag. Refrigerate for 1 hour, turning once or twice.
To grill the pork chops:
- Remove the pork from the brine and pat dry with paper towels. Cut slits about 2-inches apart through the fat around the outside edge of the pork chops. This will help prevent curling and keep the pork chops flat as they grill.
- Lightly brush the chops with vegetable oil and season with fresh ground black pepper on both sides. Set aside.
- Preheat gas grill on high for 15 minutes. Carefully oil the grill grate using tongs and paper towels dipped in vegetable oil.
- Grill the pork chops until well browned, about 5 minutes per side. Reduce the heat to medium-low and continue cooking for 8-10 minutes, turning halfway through grilling. Check for doneness using an instant read thermometer. The chops should register 145F. Transfer to a plate and tent lightly with foil for 10-15 minutes. Top with chipotle butter and serve.