Honey Rosemary Grilled Pork Chops – pork brushed with honey, olive oil, and fresh rosemary. 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.
I was thrilled when Jennifer Chandler asked me to review her cookbook, Simply Grilling: 105 Recipes for Quick and Casual Grilling. We grill often at home, so I knew this book would fit our kitchen life right away. The recipes are approachable, and each one is accompanied by a full-size color photo that makes choosing what to cook a pleasure.
After flipping through many tempting options, I chose the Honey-Rosemary Pork Chops for several good reasons. Jennifer mentions this as one of her husband’s favorites, which is an endorsement I trust. I also realized I didn’t yet have a pork chop recipe on the blog, I’m growing rosemary on my patio, and I had recently picked up some fresh raw honey on a trip. Those little coincidences made this recipe an easy winner.
The preparation is simple and fast. While the grill came up to medium-high heat, I mixed a quick glaze of honey, olive oil, and fresh chopped rosemary. Brushing the chops and seasoning them with kosher salt and freshly ground black pepper took mere minutes. The brief prep and short cooking time make this an excellent option for weeknight grilling or a relaxed weekend dinner.
Grilling produced a beautiful caramelized exterior with slight char and a juicy interior. The rosemary offered an aromatic herbal note that paired exceptionally well with the honey’s gentle sweetness. The combination created a well-balanced, flavorful chop that felt both rustic and refined. After removing the chops from the heat I brushed them with a little more glaze and let them rest five minutes—this short rest helps the juices redistribute so each bite stays tender and moist.
There are so many other appealing dishes in Simply Grilling. Beyond pork and poultry, the book has appetizers, seafood, sandwiches, vegetable sides, salads, and even desserts designed for the grill. I’m already planning to try the Chicken Yakitori, Pork Souvlaki, and Grilled Lime Sweet Potatoes next. If you follow Jennifer’s work, you may also catch her sharing recipes on television; she appears on QVC on May 20th, which is a nice way to watch her demonstrate techniques and tips in real time.
Honey Rosemary Pork Chops
ingredients:
- Vegetable oil, for the grates
- 1/4 cup honey
- 4 Tbsp olive oil, divided
- 2 Tbsp chopped fresh rosemary
- 4 (6-oz) boneless pork chops, each about 3/4-inch thick
- Kosher salt and freshly ground black pepper
instructions:
- Preheat a clean grill to medium-high with the lid closed for 8–10 minutes. Lightly brush the grates with vegetable oil to prevent sticking.
- In a small bowl, whisk together the honey, 2 tablespoons of olive oil, and the chopped rosemary. Transfer half of this mixture to a small bowl to use as the glaze for during cooking. Reserve the remaining glaze to brush on the chops after they come off the grill.
- Lightly brush the pork chops with the remaining 2 tablespoons of olive oil. Season both sides with kosher salt and freshly ground black pepper to taste. Lightly brush the honey-rosemary glaze on both sides of each chop before placing them on the grill.
- Place the chops on the preheated grill. Close the lid and cook until the chops are golden brown with slight char, about 5 to 6 minutes. Turn the chops and continue cooking for an additional 6 to 8 minutes for medium doneness. Remove the chops from the grill, brush with the reserved glaze, and let them rest for 5 minutes before serving.
