Soften butter in a small bowl.

Finely chop fresh chives and parsley.

Add chives, parsley, and Dijon mustard to the softened butter.

Mash together until smooth using a fork.

Cover with plastic wrap and let stand at room temperature.

Preheat gas grill on high, covered, for 10 minutes.

Lower heat to medium.

Pat pork chops dry with paper towels.

Sprinkle pork chops generously with salt and pepper.

Grill pork chops, turning once, until an instant-read thermometer inserted into the center registers 145°F (12 to 14 minutes total).

Transfer pork chops to a platter.

Top each pork chop with 1 tablespoon of herb butter.

Loosely tent with foil to keep warm.

Let stand for 5 minutes.

Serve hot.