Grilled Pork with Celery and Herb Butter

Instructions

1. 1

   Pat the pork chops dry with paper towels and season both sides generously with salt and pepper. Let them sit at room temperature for 15 minutes to ensure even cooking.

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

2. 2

   Preheat your grill to medium-high heat, about 400°F. Brush the grates with oil to prevent sticking.

   Tip: Clean grates ensure better sear marks and prevent meat from sticking.

3. 3

   In a small bowl, combine 2 tablespoons of butter with thyme, rosemary, minced garlic, and lemon juice. Set aside as your herb butter.

   Tip: Making the herb butter ahead allows the flavors to meld beautifully.

4. 4

   Grill the pork chops for 5-6 minutes per side, avoiding frequent flipping. They should reach an internal temperature of 145°F. Transfer to a warm plate and tent with foil.

   Tip: Let meat rest after grilling so juices redistribute throughout.

5. 5

   While pork rests, heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat. Add the minced shallot and sauté for 1 minute until fragrant.

   Tip: Starting with a hot pan ensures the celery gets a nice golden exterior.

6. 6

   Add the celery pieces to the skillet and cook for 8-10 minutes, stirring occasionally, until they're caramelized and tender with slightly charred edges.

   Tip: Don't rush this step—the caramelization develops deep, savory flavors.

7. 7

   Pour the chicken broth into the skillet with celery and simmer for 2 minutes, scraping up any browned bits from the pan. This deglazes and creates a light sauce.

   Tip: Deglazing captures all those flavorful caramelized bits.

8. 8

   Arrange the pork chops on serving plates with the celery and pan juices. Top each chop with a dollop of herb butter and watch it melt into a luxurious sauce.

   Tip: The residual heat from the pork will perfectly melt the herb butter.