Whiskey-Pepper Chops with Molasses Butter

Pork
Whiskey-Pepper Chops with Molasses Butter
0
7
170
30

Ingredients

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

Directions

1To make molasses butter, in a small bowl stir together butter, molasses and lemon juice with a fork. Cover and refrigerate.
2In 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.
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NutritionView more

170Calories
Sodium16%DV380mg
Fat18%DV12g
Protein0%DV0g
Carbs2%DV6g
Fiber3%DV<1g

PER SERVING *

Calories170Calories from Fat110
% DAILY VALUE*
Total Fat12g18%
Saturated Fat7g35%
Trans Fat
Cholesterol30mg10%
Sodium380mg16%
Potassium110mg3%
Protein0g0%
Calories from Fat110
% DAILY VALUE*
Total Carbohydrate6g2%
Dietary Fiber<1g3%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.