Grilled Thin-Cut Pork Chops with Thyme and Ginger
Usually by the time thin-cut chops pick up a nice char from the grill, the insides are dry.
Gather Your Ingredients
Key Equipment
Before You Begin
To prevent the chops from curling, cut 2 slits about 2 inches apart through the fat around the outside of each raw chop.
Instructions
1.
FREEZE CHOPS Pat chops dry with paper towels and rub with salt. Arrange on wire rack set inside rimmed baking sheet 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 butter, thyme, ginger, and zest in another small bowl and refrigerate until firm, about 15 minutes. (Butter-thyme mixture can be refrigerated, covered, for 1 day.)
2.
GRILL CHOPS 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, 3 to 4 minutes per side. Transfer chops to platter and top with chilled butter-thyme mixture. Tent with foil and let rest 5 minutes. Serve.
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