Chef Roc

Double Pork Chops with Pecan Ginger Butter

double-thick, boneless pork chops
1 tbsp
chili powder
1 tbsp
garlic powder
1/2 tbsp
1/2 tbsp
1/2 tbsp
black pepper
1 stick
non-salted butter at room temperature
1 tbsp
chopped chives
1 teaspoon
lemon zest
1 teaspoon
orange zest
1 teaspoon
lemon juice
2 teaspoon
grated ginger
1/2 teaspoon
hot sauce
1/4 cup
finely chopped pecans
  1. Rub both sides of pork cops with dry rub

  2. Place in a resealable bag and refrigerate for a minimum of three hours (overnight is best!)

  3. Mix the pecan ginger butter ingredients in a bowl

  4. Spread out a 12-inch piece of plastic wrap and place butter mixture in the middle of the sheet

  5. Roll the plastic wrap to form a cylinder tube and refrigerate the butter

  6. Preheat barbecue grill to medium heat

  7. Place pork cops on grill and cook until they have an internal temperature of 160 to 165 degrees

  8. Remove pecan ginger butter from refrigerator approximately 5 minutes before the pork chops come off the grill

  9. Cut butter into 8 slices

  10. Remove chops from the grill and place two slices of pecan ginger butter on each chop


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