Grilled Pork Chops with Rosemary Pumpkin Butter
Serves: 6 servings
  • ½ cup kosher salt
  • ½ cup coconut sugar (or regular white sugar)
  • 6 bone-in pork loin chops, each about 1-inch thick
  • 1 – 15 ounce can of pumpkin
  • ⅓ cup coconut sugar
  • ½ cup unsweetened apple sauce
  • 1 tablespoon fresh rosemary leaves, plus extra garnish
  • 1 teaspoon cinnamon
  • Pinch of salt
  1. Make a brine by combining the salt and sugar with 2 quarts of water in a large stock pot set over medium high heat. Stir continuously until the sugar and salt are completely dissolved. Off the heat and let the brine come to room temperature. Add the pork chop and refrigerate for at least 1 hour but no more than 4 hours.
  2. Combine the pumpkin butter ingredients in a blender, food processor, or the beaker that came with your immersion blender. Process until the mixture is silky smooth. Set aside.
  3. Preheat an outdoor grill to medium high and lightly oil the grate. Remove the pork chops from the brine and pat them dry. Grill them until a meat registers 140 degrees F on an instant read thermometer, about 10-12 minutes per side. Let rest for a few minutes before serving.
  4. Warm the pumpkin butter in a small sauce pan on the stove-top over low heat and serve with the pork chops. Garnish with fresh rosemary if desired.
If you skip brining the pork chops, be sure to season them liberally on both sides with salt and pepper prior to grilling.
Recipe by Queen of My Kitchen at