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Black Pepper Chops with Molasses Butter
4 (6 ounce) boneless center cut porkchops, 1 1/2 inches thick
1/4 cup butter, softened
1 tablespoon molasses
Salt, to taste
1/2 teaspoon freshly-squeezed lemon juice
4 tablespoons coarsely ground black pepperStir together butter, molasses and lemon juice with a fork. Cover and refrigerate.Rub chops on both sides evenly with pepper. Grill chops over medium hot coals for 12 to 15 minutes, turning once. Top each chop with molasses butter.Serves 4.
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