Create the Garlic Basil Butter: In a small bowl, thoroughly combine the softened butter, finely chopped basil, minced garlic, and fresh lemon juice.
Mix until you have a smooth, fragrant paste.
Season generously with salt and freshly ground black pepper.
Coat the Chops: Pat the pork chops completely dry with paper towels—this is key for a good sear!
Place them in a baking dish or on a tray and use your hands to rub the garlic-basil butter mixture evenly over every surface of each chop.
Marinate for Flavor: Cover the dish and transfer it to the refrigerator.
Let the chops marinate for at least 45 minutes to allow the flavors to penetrate the meat.
Preheat and Prep the Grill: When you're ready to cook, preheat your gas grill to a steady medium-high heat, about 400-450°F / 200-230°C (450°F). Use a grill brush to clean the grates, then lightly oil them with a high-smoke-point oil to prevent sticking.
Grill to Perfection: Place the marinated pork chops directly on the hot, oiled grates.
Grill for approximately 6 minutes per side. The key is to cook them until a meat thermometer inserted into the thickest part, without touching the bone, reads 145°F / 63°C. Avoid overcooking!
Rest is Best: Immediately remove the pork chops from the grill and place them on a clean cutting board.
Let them rest for 5 minutes. This crucial step allows the juices to redistribute, ensuring a tender, moist chop.
Serve warm and enjoy!
While 45 minutes is great, you can marinate these chops for up to 4 hours for an even deeper flavor.
Don't go much longer, as the lemon juice can start to affect the texture of the meat.
