250 ml (1 cup) unsalted butter softened at room temperature
30 ml (2 Tbsp) fresh rosemary, finely chopped
30 ml (2 Tbsp) fresh thyme, finely chopped
30 ml (2 Tbsp) fresh parsley, chopped
1 garlic clove, pressed or chopped
Place all the ingredients for the chop rub in a mortar and coarsely grind.
Place the softened butter in a bowl and add the remaining ingredients for the seasoned butter. Mix until well blended. Adjust seasoning to taste. Place the butter on plastic wrap and shape it into a log. Refrigerate until solid (you can also freeze it for 20 to 30 minutes). The seasoned butter can be prepared ahead of time.
To prepare the chops, let them stand at room temperature for 30 to 60 minutes, then pat them with a paper towel to remove moisture. Lightly drizzle each side with oil and rub the meat well with a generous amount of the chop rub.
Turn the burners on your grill to medium high power (if you have 2 burners, turn on 1 - if you have 3 burners, turn on 2) then let the grill preheat for at least 10 minutes.
Add the chops to the lit part of the grill, then sear for one minute on each side. Transfer the chops to the unlit part of the grill, then continue cooking until they have reached the desired doneness. For a thickness of 1”, 4-5 minutes is suggested for medium doneness. (If your chops are thicker or thinner than 1”, adjust accordingly.) Tip: Keep the lid closed during cooking to avoid losing all the heat.
Place the chops on a plate and let stand for at least 5 minutes. Coat the chops with thick slabs of seasoned butter and serve
within 5 minutes.
Serve with roasted peppers and mashed potatoes.
Tips and Tricks
The seasoned butter keeps well in the refrigerator and freezes well.
You’ll want to put this butter on everything!