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Black Pepper Chops with Molasses Butter
- In small bowl blend butter, molasses and lemon juice with fork. Cover and refrigerate.
- Rub chops on both sides evenly with pepper. Grill chops over a medium-hot fire for 12-16 minutes, turning once, until thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Top each chop with a tablespoon of molasses butter.