Honey-glazed pork chops with rosemary
Honey-glazed pork chops with rosemary

Preparation time 5 minutes

Total time: 50 minutes

Ingredients

  1. 2 cloves garlic, finely chopped
  2. 30 mL (2 tbsp.) finely chopped fresh rosemary
  3. 60 mL (¼ cup) olive oil
  4. 4 bone-in pork chops (up to 175 g/6 oz. each)
  5. 15 mL (1 tbsp.) cumin seeds
  6. 5 mL (1 tsp.) black peppercorns
  7. 125 mL (½ cup) liquid honey
  8. 1 sprig fresh rosemary
  9. 1 bay leaf
  10. 1.25 mL (¼ tsp.) salt

Directions

  1. Mix together the garlic, rosemary, and olive oil in a small bowl. Place pork chops in a baking dish and top with rosemary mixture. Marinate at least 30 minutes.
  2. Roughly crush cumin seeds and peppercorns. Heat them in a small skillet over medium-low heat until fragrant, about 1 or 2 minutes. Add the honey, rosemary sprig, and bay leaf. Heat mixture until small bubbles start to form. Remove from heat and set aside.
  3. Preheat the barbecue to medium-high. Season pork chops with salt, and grill 2 minutes per side. Reduce heat to medium and cook 8 to 10 minutes, basting regularly with honey sauce. 
  4. Serve with rice and seasonal vegetables.

Chef’s secret

For more flavourful pork chops, marinate them overnight.

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