Instructions: Combine all the chile butter ingredients and mix will either by hand or machine. Roll butter in a length of waxed paper, forming a long tube.

Chill.

Season the chops with salt and pepper as desired. Brush with oil.

Grill/broil the chops to desired doneness.

Top each chop with a slice of chile butter right before serving or only moments before you remove the chops from the grill/broiler.

NOTES : Use on other meats as well as seafood. Keeps well...the butter, that is..not the chops.

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