Tis the season to be grillin'! Shawn might argue that there are no seasonal boundaries for grilling. I take that back. Shawn would actually insist that there are no seasonal boundaries for grilling. During rain, sleet, snow, even during a tornado watch it isn't at all unusual to find my husband standing outside in sub zero, torrential weather if there is some meat he can grill. And grill he does!
This is a dish that we used to make quite often, summers ago. I'm not even sure how it fell off of our radar because it's a win-win dish as it is just as easy to make as it is delicious to eat. Do you ever forget about a dish and then something sparks your memory and you're like, "oh yeah, we have got to make that soon"? A couple of weeks ago we were talking about a Spinach salad I make with warm bacon dressing and these pork chops immediately popped into my head; I've never not served the chops without the Spinach salad. It reminded me how good they were and so we made them shortly thereafter.
For the pork, you can grill whatever your favorite cut is. We always do thick cut, boneless chops but a tenderloin would be equally yummy!
Just brush the chops with a little olive oil, salt and pepper to taste and grill them to your liking. The real treat in this is the herbed butter you allow to melt on top when they are just hot off the grill.
Here's the butter at room temperature in a pretty red transferware salt cellar. These are great little bowls for all sorts of sauces, etc. Last Fall, when I wrote about how I was chosen to provide a new nightclub, Rose.Rabbit.Lie, at The Cosmopolitan Hotel with 1700+ pieces of transferware I showed you all a pic of how these are used in the restaurant for serving caviar.
The butter can be frozen and thawed later as well so you might want to make a couple of sticks. You can take them out of the freezer as needed.
Herbed Butter (for poultry or pork)
1 stick butter, softened
1 tablespoon minced garlic
1 tablespoon rosemary (I used dried this time but prefer fresh)
2 teaspoons dried orange peel
salt to taste (or use salted butter)
pepper to taste, if desired
Mix all ingredients well. Serve soft or make it extra pretty by chilling and then rolling into a tube or shape however you wish.
You can slice it into pats. Serve a dollop or small pat of butter on grilled chicken or pork just after pulling it off the grill.
Below is a pic of the butter, after being rolled and chilled, cut into small pats. The wooden carved butter dish is antique. Check my shop for these if you're interested as I've currently got one or two, one with a blue transferware insert.
I plan to post the recipe for the Spinach salad soon, as it goes so nicely with the pork, but the only close to decent pic I got is this one of Ethan helping put it together. So, the spinach salad recipe will have to wait until I get better photos to share with you.
Joining lovely friends at:
Savvy Southern Style
Mod Mix Monday
Cozy Little House