To make molasses butter, in a small bowl stir together butter, molasses and lemon juice with a fork. Cover and refrigerate.

 

In a small bowl combine the whiskey and salt. Place the pepper in another small bowl. Dip both sides of each chop in the whiskey mixture, then evenly coat with pepper.

 

Grill chops for 12 to 16 minutes, turning once, until just done. Top each chop with some molasses butter to serve.