- Prep Time
- 5 mins
- Cooking Time
- 30 mins
- Total Time
- 50 mins
- Serves
- Serves 4
Ingredients
- 2 tbsp
- roasted garlic seasoning paste
- 30 mL
- 2 tbsp
- finely chopped fresh rosemary
- 30 mL
- 1/4 cup
- olive oil
- 60 mL
- 4
- pork chops, bone-in (up to 6 oz/175 g each)
- 1 tbsp
- whole cumin seeds
- 15 mL
- 1 tsp
- black peppercorns
- 5 mL
- 1/2 cup
- honey
- 125 mL
- 1 sprig
- fresh rosemary
- 1
- bay leaf
- 1/4 tsp
- salt
- 1 mL
Directions
- Step 1
- In a small bowl, mix together roasted garlic paste, rosemary and olive oil. Place pork chops in a baking dish. Spread mixture over chops. Marinate 30 min. or overnight.
- Step 2
- Crush or roughly chop cumin seeds and peppercorns. Place in a small saucepan and toast over medium-low heat until fragrant, 1 to 2 min. Add honey, sprig of rosemary and bay leaf. Heat just until small bubbles appear in the honey and the mixture is warmed through. Remove glaze from heat.
- Step 3
- Preheat barbecue to medium-high heat. Season pork chops with salt and grill 2 min. per side. Lower heat to medium and, basting continually with the glaze, cook until done, 8 to 10 min.
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Nutrition Facts
- Nutrition Description:
- 1/4 of the recipe
- Calories:
- 430
- Fat:
- 22 g
- Saturated Fat:
- 3 g
- Carbs:
- 37 g
- Fibre:
- 1 g
- Cholesterol:
- 60 mg
- Protein:
- 21 g
- Sodium:
- 250 mg
