1. In a small bowl, add all ingredients for butter and mix well. Place on a 10” x 12” piece of parchment or wax paper and tightly roll into a log shape.  Place it in the fridge for a minimum of 30 minutes before use. (If you need it quicker, put it in freezer for at least 15 minutes.)
2. Set up grill for a two-zone fire, with one side medium hot.
3. In a small bowl, mix Cajun seasoning and olive oil in a small bowl to form a paste. Apply liberally to all sides of the pork chops. 
4. Oil grates and place pork chops on hot side of grill. Cook for 4 minutes and turn 45 degrees. Cook for 4 more minutes and flip over. Allow to cook for 6-8 minutes or until internal temperature is 145 F. Move to cool side if grill is too hot. 
5. Remove pork chops to a plate to rest and lightly cover with foil.  
6. Remove butter from fridge, unwrap, and cut a ¼” medallion for each pork chop. 
7. Plate pork chops and top with butter medallion and serve.

Chef's Note: Purchase a boneless loin and cut the chops from the center to make center cut boneless chops.