Center Cut Pork Chops Recipe
Two 8 oz Chops, charbroiled and topped with scallion butter.
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Ingredients
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Pork Chops
Scallion Butter
Method
Pork Chops
- 1
Bring to room temperature and season
Remove the pork chops from the refrigerator and let sit, uncovered, for 20–30 minutes to come closer to room temperature. Pat them dry with paper towels. Rub both sides of each chop with olive oil. In a small bowl, mix the kosher salt, black pepper and garlic powder and evenly season both sides and the edges of the chops.
- 2
- 3
Charbroil (grill) the chops
Place the chops on the hot grill and cook undisturbed for 4–5 minutes to develop a good sear. Flip and cook another 4–5 minutes. Total cook time will depend on thickness; aim for an internal temperature of 140–145°F (60–63°C) for slightly pink center. If using a broiler, broil 4–5 minutes per side, watching closely to avoid burning.
- 4
Rest the chops
Remove the chops from the heat when they reach 140–145°F and transfer to a cutting board. Tent loosely with foil and rest for 5–7 minutes — carryover heat will bring the temperature to about 145–150°F and juices will redistribute.
Scallion Butter
- 5
Make the scallion butter
While the chops rest (or up to several hours in advance), combine the softened unsalted butter, thinly sliced scallions, lemon juice, chopped parsley, sea salt and black pepper in a small bowl. Mix thoroughly until smooth and the scallions are evenly distributed. Taste and adjust seasoning if needed.
- 6
- 7
