I had a really hard time deciding on one recipe. After much deliberation, I decided on these Honey-Rosemary Pork Chops for several reasons. First, Jennifer said this was her husband's favorite dish (can't go wrong with that endorsement). Second, I don't have a single pork chop recipe on the blog. Third, I am growing rosemary on the patio, and finally, I bought some fresh raw honey on my vacation to St. Augustine last week.
I am so glad I chose this recipe. The pork chops were absolutely delicious and they couldn't have been easier to make. I prepped the meat while the grill heated up. It only took a few minutes. The pork chops were tender, juicy and packed full of flavor. The rosemary was so fragrant, and the honey added the perfect touch of sweetness.
There are so many great recipes in this cookbook and every recipe has a full size color photo. Jennifer has appetizers, meat, poultry, seafood, sandwiches, veggies, salads and even desserts for the grill! I can't wait to eat my way through this book. I am eyeing the Chicken Yakitori, Pork Souvalki, and Grilled Lime Sweet Potatoes (to name a few). If you want to see more of Jennifer's delicious recipes, watch for her on QVC on May 20th!
Honey-Rosemary Pork Chops
recipe courtesy Simply Grilling
- Vegetable oil, for the grates
- 1/4 cup honey
- 4 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, 2 tablespoons of olive oil, and rosemary. Transfer half to a small bowl to glaze the pork chops. Reserve the remaining glaze to brush on the cooked chops.
Lightly brush the pork chops with the remaining olive oil. Season 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. Continue cooking for 6 to 8 more minutes for medium. Remove the chops from the heat, brush with more glaze, and set aside to rest for 5 minutes before serving.