By Chef Mark Shoopman of Lutheran Hillside Village.
Ingredients for the Chops:
4 each Bone in pork rib chops (approx. 2 inches thick and 8-10 ounces)
3 tablespoons Extra virgin olive oil
As Desired Freshly ground pepper and sea salt
1 tablespoon Fresh garlic, minced
Ingredients for the Butter:
1 pound Unsalted butter
pound MAYTAG blue cheese
1 teaspoon Fresh Thyme, chopped
1 teaspoon Fresh marjoram, chopped
1 teaspoon Fresh Chives, minced
1 teaspoon Fresh Garlic, minced
As desired Freshly ground black pepper, and sea salt
Cut the butter into 1 inch chunks and keep at room temperature until soft so they can be easily mixed with a rubber spatula. You can use a mixer also, if you wish, on medium speed. In the mixing bowl, cream the butter and fold in the fresh herbs, garlic and lastly, the blue cheese. Mix until all ingredients are well blended together. Taste the butter and add sea salt and pepper to taste if desired.
Transfer the butter two a large piece of thick aluminum foil or parchment paper. Form it along the bottom edge into a 2 in round log and begin rolling it snugly to form a tube. Twist both ends securely.
Place the butter logs in the freezer. If serving the same day, keep in the refrigerator at least four hours so the butter can harden for ease of serving.
For service, cut into desired thickness (1/2 - 1 inch is good), remove the wrapping and place on the hot chops.
This can be kept in the freezer and used for chops, steaks, burgers or even fish and seafood.
Gently rub the chops with olive oil, garlic, salt and pepper and allow to rest for 5 minutes, Cook on a preheated grill turning as needed until reaching an internal temperature of at least 145 degrees F. Allow chops to rest a couple of minutes and then serve with the MAYTAG blue cheese butter and your favorite sides! ENJOY!!