Balsamic & Hot Honey Grilled Pork Chops are sweet and tangy with a slight touch of heat and char from the grill.
The juiciest grilled pork chops with balsamic and hot honey sit on a bed of creamy parmesan grits dressed with sweet corn and fresh peas. If you frequent the local Farmer’s Market, this meal is for you. Seasonal ingredients make an elegant weeknight meal in less than 30 minutes.
Grilled Balsamic & Hot Honey Pork Chops
Ingredients
Balsamic & Hot Honey Pork Chops
- 4 1/2 inch bone in pork chops
- 1 can ginger ale or rose cider
- 4-5 tbsp balsamic vinegar
- 4-5 tsp hot honey
- 1 tbsp oilve oil
- salt and pepper
Sweet Corn & Sugar Snap Peas
- 2 ears sweet corn cut off the cob
- 1 cup sugar snap peas sliced on a bias
- 2 tbsp fresh basil chiffonade
- salt and pepper
- 1 tbsp olive oil
Parmesan Grits
- 4 cup vegetable broth
- 1 cup quick grits
- 1 tbsp butter
- 1 cup parmesan grated
Instructions
Balsamic & Hot Honey Grilled Pork Chops
- Soak your pork chops in the can of either ginger ale or rose cider. I like to do this about 20 minutes before I start the grill.
- Prepare your grill. I like to use Applewood Briquettes from Kingsford. It works really well with pork. Wait until the coals turn gray before your start grilling.
- Right when you start your grill, remove your pork chops from liquid and put on a plate. Drizzle with about 3-4 tbsp balsamic and 3-4 tsp hot honey. Season with salt and pepper. Let sit while grill heats and you prep your sides.
- Grill pork chops for about 3-4 minutes on each side. Internal temperature of 145 degrees.
- Remove from grill and drizzle with just a little balsamic and hot honey
Parmesan Grits
- Bring vegetable broth to a boil. Add grits and stir. Cover and cook over medium heat for about 5 minutes or until thickened and creamy. Stir in butter and parmesan.
Sweet Corn & Sugar Snap Peas
- Heat olive oil over medium high heat. Add corn and peas. Cook for 4-5 minutes or until just heated through. Season with fresh basil and salt/pepper.
Dinner Prep:
The first thing I do (on the day I know I’m making pork chops) when I get home from work is put those chops in a dish of ginger ale. Tonight I used what I had on hand, Rose Cider, which was amazing and did the trick. While those are soaking, I use this time to feed the animals and get ready to prep for dinner, Believe me, I can’t do anything before I feed my cat. Karl will hunt me down and give me the death stare until I feed him.
Once you’re ready to prep for dinner, remove the pork chops from the ginger ale or cider and place on a plate. Season with salt and pepper. Next you want to drizzle with alittle balsamic and hot honey. Gently push the pork chops around, fully coating them. Let them sit while you start the grill.
While your grill is heating up, prep your sides. Cut the corn off the cob and slice the sugar snap peas. Get your grits and broth measured out. Now your all set to have dinner on the table in 30 minutes or less.
Make it Your Own:
I like to add seasonal touches to my dinners. Salmon berries that I foraged from my yard gave and extra burst of sweetness. Grilled nectarines are always a great addition to pork chops. The sugars get caramelized and smoky sweet is MOSTLY Amazing!
