(Based on a recipe found in the August 3, 2007, edition of all you magazine.)
4 T. unsalted butter, softened
1 T. finely chopped fresh chives
1 T. finely chopped fresh parsley
1/2 tsp. Dijon mustard
4 bone-in center-cut pork chops (2 lb.)
1) In a small bowl, mash together butter, chives, parsley and mustard with fork until smooth. Cover with plastic wrap and let stand at cool room temperature while pork chops are cooking.
2) Place chops on foil-lined, rimmed baking sheet and broil them 8 inches from the heat source until instant-read thermometer registers 145 degrees F. (about 16-18 minutes). Shift the chops around, if needed, for even cooking.
3) Transfer chops to a platter and top each with 1 T. of the butter. Loosely tent with foil to keep warm. Let stand 5 minutes. Serve. You can also use less butter and trim off all the visible fat from the chop. That's what I did after taking the photo. :-D
Note: The butter can be made up to two days ahead. Wrap in plastic and refrigerate until ready to use. Let stand at room temperature while you cook the chops. Chops can also be grilled.
1 T. finely chopped fresh chives
1 T. finely chopped fresh parsley
1/2 tsp. Dijon mustard
4 bone-in center-cut pork chops (2 lb.)
1) In a small bowl, mash together butter, chives, parsley and mustard with fork until smooth. Cover with plastic wrap and let stand at cool room temperature while pork chops are cooking.
2) Place chops on foil-lined, rimmed baking sheet and broil them 8 inches from the heat source until instant-read thermometer registers 145 degrees F. (about 16-18 minutes). Shift the chops around, if needed, for even cooking.
3) Transfer chops to a platter and top each with 1 T. of the butter. Loosely tent with foil to keep warm. Let stand 5 minutes. Serve. You can also use less butter and trim off all the visible fat from the chop. That's what I did after taking the photo. :-D
Note: The butter can be made up to two days ahead. Wrap in plastic and refrigerate until ready to use. Let stand at room temperature while you cook the chops. Chops can also be grilled.
1 comment:
This looks great. I love new pork chop recipes - T's company gets a pig butchered each fall and I never know what to do with the chops other than put them in saurkraut!
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