I have been on a grilling kick lately. Grilled Margarita Pizza, Honey-Glazed Grilled Plums with Ricotta and Thyme, Grilled Vegetable Tacos, Grilled Romaine with Blue Cheese-Bacon Vinaigrette. I like grilling because it means less dishes, a cooler house, and a tasty meal.
One Year Ago: Family Reunions and Cornbread Salad (one of my favorite recipes!)
Honey Rosemary Pork Chops (from Plain Chicken)
1/8 cup honey
2 Tbsp olive oil, divided
2 Tbsp chopped fresh rosemary
4 6-ounce boneless pork chops, each about 3/4-inch thick
Kosher salt and freshly ground black pepper
Preheat a clean grill to medium-high with the lid closed for 8-10 minutes. Lightly brush the grates with oil.
In a small bowl whisk together the honey, olive oil, and rosemary. Season chops with the salt and pepper to taste. Lightly brush the honey-rosemary glaze on both sides of each chop.
Place the chops on the grill. Close the lid and cook until golden brown and slightly charred, about 5 to 6 minutes. Turn the chops and baste with remaining glaze. Continue cooking for 6 to 8 more minutes for medium. Remove the chops from the heat and set aside to rest for 5 minutes before serving.