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Dinner Tonight
Honey Rosemary Pork Chops
June 15, 2011
By Jennifer Chandler

With Father's Day this weekend, I thought I'd share my husband's favorite dish. He'd make these sweet and succulent pork chops every night if I'd let him.

Sometimes the best food really is the simplest. Over the years, I have tried many marinades and seasoning blends on my pork chops, but the recipe we always come back to is this simple preparation.

Honey and rosemary are a delicious pairing. I find that the honey adds flavor as well as moisture.

For everyday dinners, I like to buy boneless pork chops, because they cook quicker than bone-in chops. Look for chops that are about 3/4 - to 1-inch thick. Chops that are thinner than that tend to dry out too quickly on the grill. A meat thermometer is the best way to tell if your pork chops are ready. For a juicy, perfectly cooked pork chop, pull it off the grill when it is 160 degrees.

This sweet glaze works well whether you are grilling outdoors or cooking your chops inside on a grill pan or skillet.

Jennifer Chandler is the author of "Simply Salads" (Thomas Nelson, $24.99) and "Simply Suppers: Easy Comfort Food Your Whole Family Will Love" (Thomas Nelson, $24.99). She is the national spokeswoman for French's Mustards and French's French Fried Onions. She lives in East Memphis with her husband and two daughters.

Honey-Rosemary Pork Chops

Vegetable oil, for the grates

1/4 cup honey

4 tbsp. olive oil, divided

2 tbsp. chopped fresh rosemary leaves

4 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 to 10 minutes. Lightly brush the grates with oil.

In a small bowl, whisk together the honey, 2 tablespoons of the 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 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 over and lightly brush with additional glaze. Continue cooking for 6 to 8 more minutes for medium. Remove the chops from the heat, brush with the reserved glaze, and set aside to rest for 5 minutes before serving.

Serves 4.

Cooking tip: If you like the sweetness of the honey-rosemary glaze, feel free to drizzle a little more over the pork chops just before serving.

-- Source: "Simply Grilling," (Thomas Nelson, Spring 2012)

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