Honey-Rosemary Pork Chops

I think this may be my husband’s favorite dish. He’d make these pork chops every night if I’d let him!

Vegetable oil, for the grates

1/4 cup honey

4 tablespoons olive oil, divided

2 tablespoons chopped fresh rosemary

4 6-ounce boneless pork chops, each about 3/4-inch thick

Kosher salt and freshly ground black pepper

a8 Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

a8 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.

a8 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.

a8 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 the reserved glaze. 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.

Serves 4.

a2 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.

a6 Suggested Sides: Cajun Grilled Okra or Grilled Zucchini Ribbons

a7