- 6 bone-in ribeye (rib) pork chops, 1-inch thick
- black peper to taste, freshly ground
Savory Steak Butter
- 1 stick butter
- 2 Tbsp. steak sauce
- 1 Tbsp. garlic, crushed
- 1/8tsp. hot pepper sauce
Pork Chops: Season chops with pepper to taste. Grill over medium-hot coals until just done, about 9-10 minutes until internal temperature on a thermometer reads 145°F, followed by a 3-minute rest time. Serve with Savory Steak Butter.
Savory Steak Butter: In a small bowl, beat together butter, steak sauce, Worcestershire sauce, seasoned salt, liquid smoke, garlic and hot pepper sauce. Cover and refrigerate.
We featured this recipe in the June/July 2017 issue of Wisconsin Farm Bureau Federation’s Rural Route. Photo and recipe courtesy of the National Pork Board. For more information about pork, visit PorkBeinspired.com.
Pork Grilling Tips
- Use a meat thermometer inserted into the thickest part of the meat, be sure not to touch any bone.
- Insert meat thermometer through side of pork chop, not from the top straight down. (see photo)
Select Quality Pork
- Pork that is a pinkish-red color. Avoid choosing meat that is pale in color and has liquid in the package.
- Look for pork that has marbling, or small flecks of fat. Marbling is what adds flavor.
- Avoid choosing any meat that has dark colored bone.
- The fat of the pork should be white with no dark spots.
- Select thicker cuts (1.5-2 inches thick) as they won’t dry out as easily during cooking.