Grilled Thin-Cut Pork Chops

WHY THIS RECIPE WORKS Usually, by the time thin-cut pork chops pick up char on the grill, the insides have dried out. To ensure that our pork chops would brown quickly, we partially froze them to eliminate excess moisture from the exterior. Salting them first prevented them from drying out and allowed us to skip brining. A combination of softened butter and brown sugar spread over the chops resulted in a flavorful golden-brown crust when they came off the grill. And achive and mustard-spiked butter added even more flavor to the finished chops. See the sidebar that follows the recipe.

SERVES 4 TO 6

To prevent the chops from curling, cut two slits about 2 inches apart through the fat around the outside of each raw chop.

6

bone-in rib or center-cut pork chops, about ½ inch thick, trimmed

¾

teaspoon salt

4

tablespoons unsalted butter, softened

1

teaspoon packed brown sugar

½

teaspoon pepper

1

teaspoon minced fresh chives

½

teaspoon Dijon mustard

½

teaspoon grated lemon zest

1. Set wire rack in rimmed baking sheet. Pat chops dry with paper towels. Cut 2 slits, about 2 inches apart, through outer layer of fat and silverskin on each chop. Rub chops with salt. Arrange on prepared rack and freeze until chops are firm, at least 30 minutes but no more than 1 hour. Combine 2 tablespoons butter, brown sugar, and pepper in small bowl; set aside. Mix remaining 2 tablespoons butter, chives, mustard, and zest in second small bowl and refrigerate until firm, about 15 minutes. (Butter-chive mixture can be refrigerated, covered, for 1 day.)

2A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes.

3. Pat chops dry with paper towels. Spread softened butter-sugar mixture evenly over both sides of each chop. Grill, covered, over hot fire until well browned and meat registers 145 degrees, 6 to 8 minutes, flipping chops halfway through grilling. Transfer chops to platter and top with chilled butter-chive mixture. Tent with aluminum foil and let rest for 5 minutes. Serve.