Grilled côtes de porc – sage-lemon butter

Name: Grilled côtes de porc – sage-lemon butter
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 people
Cuisine: French
Ingredients: 4 thick pork chops (approx. 250 g each, bone-in); 80 g soft butter; 8 sage leaves, finely sliced; 1 organic lemon (zest); 1 garlic clove, grated; olive oil, coarse salt, freshly ground pepper

Thick pork chops over an open fire, finished with a butter of sage and lemon that melts on the hot meat — a good summer evening needs no more. The only thing that matters is not to overcook the chop, so it stays juicy.

Beef & Game Category

15 MIN Prep time

12 MIN Cook time

4 people Servings

Preparation

Sage-lemon butter

Mix the soft butter with sage, lemon zest, garlic and a pinch of salt and chill.

Grilling

Rub the chops with oil and season with salt. Grill over high heat for 3–4 minutes per side; it stays lightly pink near the bone. Core temperature 63 °C.

Resting & serving

5 minutes of resting, then set a piece of sage-lemon butter on each, to melt on the hot meat.

Why this wine?

With Prélude:

The Prélude is the summer grill partner: its structured rosé with substance stands up to the bold pork and stays refreshing alongside the sage butter.

With Gigue:

For those who prefer red, the Gigue: its lively fruit and energy accompany the grill and the roasted aromas from the fire.