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I have been on a grilling kick lately. Grilled Margarita PizzaHoney-Glazed Grilled Plums with Ricotta and ThymeGrilled 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.

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