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Once again I found myself not in the mood to make what I had planned to make. Once again I ventured into the kitchen to see what kind of an idea I could come up with. I had really thin, boneless pork loin chops just begging to be used, so I thought back to my Spicy Thai Pork Chops and the light bulb went off. How about doing that same thing but with a different flavored butter. BINGO! So I mixed together a little mustard, a little tarragon...and this is what we had. It was DEEEEEE-LICIOUS!! I will admit I liked the spicy Thai ones better, but this was a very close second. I guess the biggest point of posting this recipe is to show you all that you too can be creative in the kitchen... you CAN think passed a recipe and mix your own flavors together to create your own masterpiece! Seriously, if I can, anyone can!
Grilled Pork Chops with Tarragon Mustard Butter
Recipe inspired by America's Test Kitchen
4 boneless pork loin chops (mine were about a 1/2 inch thick)
salt and pepper
4 Tablespoons unsalted butter, divided
1 teaspoon brown sugar
1/2 teaspoon pepper
1 teaspoon Dijon mustard
1/4-1/2 teaspoon dried tarragon
1/4 teaspoon lemon juice
Pat the chops dry with a paper towel and season with salt and pepper. Arrange on a wire rack set inside rimmed baking sheet and freeze until chops are firm, at least 30 minutes but no longer then 1 hour.
Combine 2 tablespoons butter, brown sugar, and pepper in a small bowl; set aside. Mix remaining butter, Dijon, tarragon, and the lemon juice in another small bowl and refrigerate until firm, about 15 minutes. (Tarragon butter can be made and refrigerated 1 day prior to use)
Preheat your grill to medium. Remove chops from freezer and pat dry. Spread softened butter-brown sugar mixture evenly over both sides of each chop. Grill, covered, over hot fire until well browned and the meat registers 145 degrees, 3 to 4 minutes per side. Transfer chops to platter and top with chilled butter-cilantro mixture. Tent with foil and let rest 5 minutes. Enjoy!