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center cut chops are best, but rib chops or boneless are good, too melted butter (enough to coat both sides of chops being cooked) salt (table, kosher, or sea) Ensure chops are fully thawed. Liberally salt both sides of chops. Melt butter and brush liberally on both sides of chop and place on cookie sheet; put in freezer for 30 minutes. While chops are in freezer, prepare grill. When chops are removed from freezer, they should be partially frozen. Lightly oil grill grates and place partially frozen chops onto direct heat on grill. Cook 5-7 minutes per side or until all pink has been removed. When internal temperature has reached 140 degrees, remove from heat and place on plate. Cover tightly with foil and let set undisturbed for 5 minutes, then eat and enjoy. Leftovers will be just as moist the next day. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |