Barbecue pork chops with honey and thyme

Good recipe with our meads: Le Chevalier, Fraîcheur d’été and Cuvée de Melocheville.

Preparation: 5 minutes
Cooking: 40 minutes
4 servings

Source: www.saq.com

INGREDIENTS:

  • 250 ml (1 cup) liquid honey
  • 2 garlic cloves, peeled and sliced
  • 10 ml (2 tsp.) granulated chipotle or black peppercorns
  • 10 sprigs of fresh thyme
  • 60 ml (1/4 cup) Dijon mustard
  • 30 ml (2 tbsp.) cornstarch
  • 4 pork chops, about 250g (1/2 lb) each, French trimmed
  • Salt and freshly ground black pepper

DIRECTIONS:

  1. In a saucepan, combine the honey, garlic, chipotle et 8 sprigs of thyme.
  2. Over low heat without boiling, infuse the flavours for about 30 minutes.
  3. Meanwhile, chop the rest of the thyme.
  4. Preheat the barbecue to maximum heat, 290°C (550°F).
  5. Strain the honey through a fine sieve.
  6. Add the mustard, chopped thyme and the cornstarch.
  7. Stir well.
  8. Set aside.
  9. Season the chops with salt and pepper.
  10. Cook on the grill with the lid closed for about 3 minutes on each side.
  11. Turn off the heat
  12. Brush the chops with a generous amount of the honey mixture.
  13. Close the lid and cook for another 2 minutes. Repeat the previous steps and cook for 2 additional minutes.
  14. Brush the chops one last time.
  15. Serve with hash browns and a steamed vegetable.

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