1/3 cup bourbon whiskey

1/2 teaspoon salt

1/2 cup coarsely ground black pepper

4 thick cut pork chops

4 tablespoons butter, softened

1 teaspoon lemon juice

2 tablespoons molasses

Heat outdoor grill (or, these may be broiled).  In one medium bowl, mix together whiskey and salt.  Place pepper in another medium bowl.  Dip chops in whiskey, then in pepper.  Grill about 5 minutes on each side, or until barely pink.  While chops are grilling, in a small bowl, blend together butter, lemon and molasses.  Serve chops with a dollop of the butter mixture on top.  Serves 4.