Pat the pork chops dry with a paper towel and cut 2 slits ( 2 inches apart) through the fat on the edge of each pork chop (this prevents it from curling up when cooking)

Rub salt on both sides of each pork chop. Place on a baking sheet (on a wire rack in a baking sheet if you have one- if not it's ok) and place in the freezer, until firm, at least 30 minutes.

While in freezer- combine 3 Tablespoons of the butter, the sugar and the pepper in a small bowl; set aside.

In a separate bowl combine the other 3 Tablespoons of butter, chives, mustard, lemon zest and a dash of salt; place in the refrigerator.

Turn all burners to high and preheat the grill for at least 15 minutes with lid closed. Clean and oil cooking grate.

Remove pork chops from the freezer and spread the butter/sugar/pepper mixture on both sides of each chop- You really want the butter really, really soft for this so it dosen't clump on the cold chops- if you need to microwave it for a few seconds go ahead, but don't let it melt.

Place the pork chops on the grill (leave grill on high) and cover the grill. Cook 3 to 4 minutes each side until pork chops are browned and cooked through- they should read 145° on an instant read thermometer.

Remove pork chops from the grill and cover with foil, letting rest a few minutes (if you want you can put the chive lemon butter on while chops are resting but I wait until serving them).

Serve while still warm with the chive, lemon butter.