Ember-Seared Manhattan Pork Chops

Ingredients

• 3 tbsp Salted Perfection "Manhattan Select Blend"
• 4 thick-cut bone-in pork ribeye chops (about 1.5 inches thick)
• 2 tbsp avocado oil
• 1/2 cup unsalted butter
• 2 sprigs fresh rosemary

Instructions

1. Set up your grill for two-zone cooking using hardwood lump charcoal. You need a fiercely hot side for searing and a cooler side for finishing.
2. Pat the pork chops completely dry. Rub them down with the avocado oil, then coat them evenly with the Salted Perfection "Manhattan Select Blend". Press the seasoning firmly into the meat so it holds.
3. Lay the chops directly over the hot coals. Let them sear for about 3 minutes per side to build a dark, heavy crust. If the rendering fat causes major flare-ups, temporarily slide them away from the direct flames.
4. Move the seared chops to the cooler, indirect side of the grill. Close the lid and let them roast until a meat thermometer hits 140 degrees Fahrenheit in the thickest part.
5. While the pork finishes, set a cast iron skillet right over the hot coals. Drop in the butter and the fresh rosemary sprigs. Let the butter melt and fry the rosemary for about thirty seconds until it smells woodsy and rich, then pull the skillet off the fire.
6. Pull the chops off the grill, pour the hot rosemary butter directly over them, and let them rest for five minutes before serving. DUNZO!