Iowa Pork Chops With Maytag Blue Cheese Butter

1. 1

   Make the blue cheese butter: Place the butter and blue cheese in a mixing bowl and mash together with a fork.

2. 2

   Stir in the walnuts and basil and season with salt and pepper to taste (add just a little salt; the cheese is already quite salty).

3. 3

   The blue cheese butter can be kept refrigerated, covered, for 5 days or frozen for 3 months.

4. 4

   Set up the grill and preheat to high.

5. 5

   When ready to cook, rub both sides of each pork chop with a half clove of garlic, then season the chops generously with salt and pepper.

6. 6

   Brush and oil the grill grate.

7. 7

   Place the chops on the hot grate and grill until cooked through, 6 to 8 minutes per side.

8. 8

   When ready to turn, the chops will be nicely browned on the bottom.

9. 9

   To test for doneness, use the poke method; the meat should be firm but gently yielding.

10. 10

    Or insert an instant-read meat thermometer sideways into a chop: The internal temperature should be about 160F.

11. 11

    Transfer the grilled chops to a platter or plates and let rest for 2 minutes.

12. 12

    Top each with a dollop of the blue cheese butter and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.