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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