Grilled Pork Chops with Caramelized Parsnip and Sage Butter

Instructions

1. 1

   Pat pork chops dry with paper towels and season both sides generously with salt and pepper. Let them rest at room temperature for 15 minutes.

   Tip: Room temperature meat cooks more evenly on the grill.

2. 2

   Toss parsnip batons with 2 tablespoons olive oil, salt, and pepper. Arrange them in a single layer on a sheet of foil.

   Tip: The foil packet will keep delicate parsnips from falling through grill grates.

3. 3

   Preheat grill to medium-high heat (about 400°F). Place parsnip foil packet on grill and cook for 15-18 minutes, shaking the packet occasionally, until golden and fork-tender.

   Tip: Caramelization brings out the natural sweetness of parsnips.

4. 4

   Once parsnips are nearly done, brush pork chops with remaining 2 tablespoons olive oil and place on grill grates directly over heat.

   Tip: Resist moving the chops for the first 4 minutes to develop a nice crust.

5. 5

   Grill pork chops for 5-6 minutes on the first side without moving them, then flip and cook for another 4-5 minutes until internal temperature reaches 145°F.

   Tip: Use a meat thermometer for perfectly cooked pork every time.

6. 6

   While pork chops finish cooking, melt butter in a small saucepan over medium heat. Add sage leaves, garlic, and thyme sprigs, stirring until butter turns golden brown and smells nutty (2-3 minutes).

   Tip: Watch carefully to avoid burning the butter.

7. 7

   Remove from heat and stir in lemon juice and honey. Season sage butter with a pinch of salt and pepper.

   Tip: The acid from lemon brightens the rich butter sauce.

8. 8

   Transfer grilled pork chops to a warm plate and let rest for 3 minutes. Arrange caramelized parsnips alongside and drizzle everything generously with warm sage butter.

   Tip: Resting allows juices to redistribute throughout the meat for maximum tenderness.