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Prep Time
5 mins
Cooking Time
30 mins
Total Time
50 mins
Serves
Serves 4

Ingredients

2 30
roasted garlic seasoning paste
2 30
finely chopped fresh rosemary
1/4 60
olive oil
4
pork chops, bone-in (up to 6 oz/175 g each)
1 15
whole cumin seeds
1 5
black peppercorns
1/2 125
honey
1
fresh rosemary
1
bay leaf
1/4 1
salt

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
Saturated Fat:
3
Carbs:
37
Fibre:
1
Cholesterol:
60 mg
Protein:
21
Sodium:
250 mg