Grilled Whiskey Chops
Here’s a fast favorite for summertime. The molasses butter nicely contrasts with the whiskey-and-peppercorn chops.
—KELLY HODSON ANDERSON, IN
START TO FINISH: 25 MIN. MAKES: 4 SERVINGS
1/4 cup butter, softened
1 tablespoon molasses
1/2 teaspoon ground cinnamon
1/2 teaspoon lemon juice
3 tablespoons coarsely ground pepper
1/3 cup whiskey
1/2 teaspoon salt
4 bone-in pork loin chops (3/4 inch thick)
1. In a small bowl, mix the butter, molasses, cinnamon and lemon juice; refrigerate until serving.
2. Place pepper in a shallow bowl. In a separate shallow bowl, mix whiskey and salt. Dip chops in whiskey mixture, then in pepper.
3. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chops, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes. Serve with the molasses butter.