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Ingredients
US|METRIC
4 SERVINGS
- 4 bone-in ribeye (rib) pork chops (1 1/2-inch thick)
- 1/4 cup butter (soften)
- 1 Tbsp. molasses
- 1/2 tsp. lemon juice
- 1/3 cup whiskey
- 1/2 tsp. salt
- 4 Tbsp. black pepper
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Directions
- To make molasses butter, in a small bowl stir together butter, molasses and lemon juice with a fork. Cover and refrigerate.
- In a small bowl combine the whiskey and salt. Place the pepper in another small bowl. Dip both sides of each chop in the whiskey mixture, then evenly coat with pepper. Grill chops over medium-hot fire for 12 to 16 minutes, turning once, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Top each chop with some molasses butter to serve.
NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories170Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol30mg10% |
Sodium380mg16% |
Potassium110mg3% |
Protein0g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate6g2% |
Dietary Fiber<1g3% |
Sugars3g |
Vitamin A8% |
Vitamin C2% |
Calcium2% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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