- 4 bone-in ribeye pork chops (1 1/2-inch thick)
- 1/4 cup butter (soften)
- 1 tablespoon molasses
- 1/2 teaspoon lemon juice
- 1/3 cup whiskey
- 1/2 teaspoon salt
- 4 tablespoons black pepper
- 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.