Mustard & Savory-Marinated Pork Chops With Cornichon Butter

Adapted from “The Great Meat Cookbook,” by Bruce Aidells (Haughton Mifflin Harcourt, 632 pages, $40).

This recipe makes a lot of extra cornichon butter, which you can refrigerate or freeze for later use.

Serves 4

3 small garlic cloves, minced 3 tablespoons dry vermouth 1 tablespoon coarsegrained mustard 1 tablespoon chopped fresh summer savory or rosemary 1 tablespoon chopped fresh thyme ½ teaspoon kosher salt + more for seasoning ½ teaspoon freshly ground pepper + more for seasoning 3 tablespoons extra-virgin olive oil 4 1½- to 2-inch-thick bone-in center-cut rib pork chops (see Note) Cornichon butter (see instructions below) Instructions: Whisk together the garlic, vermouth, mustard, savory or rosemary, thyme, the ½ teaspoon kosher salt and the ½ teaspoon pepper in a small bowl. Whisk in the olive oil.

Place marinade in a shallow dish, large enough to hold the chops snugly.

Pierce each pork chop over entire surface with a fork. Add chops to marinade and turn to coat on all sides. Cover and refrigerate for 6-8 hours or overnight.

Remove chops from the marinade, shaking off excess.

Let stand at room temperature for 1 hour before grilling. Season with salt and pepper.

Set up a charcoal or gas grill for indirect grilling.

Place the pork chops on the hot part of the grill and cook for 2 minutes. Flip over and grill the other side for another 2 minutes. Move chops to the part of the grill without heat, cover the grill, and cook for 10-15 minutes more, or until firm to the touch, with a faint pink color remaining; an instant-read thermometer should read 135°-140° close to the bone.

Remove from the grill and top each chop with 1 tablespoon cornichon butter. Let rest, loosely covered with aluminum foil, for 5-10 minutes before serving.

Note: You can also use bladeend chops, center cut T-bone loin chops, boneless pork chops, veal rib chops, beef steaks or goat chops.

For the cornichon butter: Mix 2 tablespoons minced shallots and 1 tablespoon dry white wine or vermouth in a medium bowl and set aside to macerate for 10 minutes. Meanwhile, pulse 8 tablespoons (1 stick) softened butter and 2 tablespoons Dijon mustard in a food processor until well combined.

Transfer the butter mixture to the bowl with the shallots, add 3 tablespoons chopped cornichons, ¾ teaspoon salt and ¾ teaspoon freshly ground black pepper, and blend with a rubber spatula until well combined. Spread a 12-inch-long piece of plastic wrap on your work surface and scrape the butter onto the plastic wrap.

Shape and roll the butter into a rough log, 1½ to 2 inches in diameter, leaving about 2 inches at either end of the wrap. Twist the ends to seal, and refrigerate for at least 3 hours before use.

The calories and other nutrients absorbed from marinades and syrups vary and are difficult to estimate. Therefore, this recipe contains no analysis.

Wine pairing: A light red wine or a Chardonnay such as the 2010 Firestone Vineyard Santa Ynez Valley Chardonnay ($18; 14.8% alcohol) would work with this dish

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