Grilled Pork Chops with Sage Butter

Nothing goes better with pork than sage and sweet potatoes. In Mississippi in the Fall the roadside is lined with farmers with the backs of their pickup trucks filled with sweet potatoes for sale. Sage is a common ingredient in pork sausage.

2 thick bone-in pork chops (1 to 1 1 1/2 inch thick)

Olive oil for brushing

Salt or Creole Seasoned Salt to taste

Fresh ground black pepper to taste.

Prepare the Sage Butter (recipe follows). Prepare the grill for hot indirect cooking. Trim the peripheral fat from the chops, brush with oil, and season.

Grill the chops directly over the fire for 5 minutes per side, then move to indirect heat. Continue cooking for an additional 10 to 15 minutes until done (135°F).

Plate the chops and top with Sage Butter.

Sage Butter

1 tablespoon butter

2 tablespoons chopped fresh sage

Melt the butter in a small sauce pan over low heat and add the sage. Stir to coat the sage with butter and heat for 5 minutes.