Herb-Brushed Grilled Pork Chop

This recipe was inspired by a nice crop of fresh herbs growing in a planter in the living room.  Fresh basil, chives and thyme needed to be used!  The dijon-honey-garlic sauce and the fresh herbs give so much flavor there's no marinating needed, so it can be prepared quickly. 

• Prep time: 15 minutes (plus resting)
  
  
• Cook time: 15-20 minutes
  
  
• Yield: 1 serving
  
  

Ingredients

• 1 thick-cut pork chop (about 1.5 inches thick)
  
  
• Marinade & Baste:
  
  
  • 2 tbsp grainy or Dijon mustard
    
    
  • 1 tbsp olive oil
    
    
  • 1 tbsp fresh lemon juice
    
    
  • 1 tbsp honey or maple syrup
    
    
  • 1 clove garlic, minced
    
    
• Fresh Garden Herb Finish:
  
  
  • 1 tbsp fresh thyme leaves, finely chopped, plus thyme branch for garnish
    
    
  • 1 tbsp fresh chives, minced
    
    
  • 6-8 fresh basil leaves, torn or chiffonade
    
    
  • Salt and freshly cracked black pepper to taste
    
    

Instructions

1. Season the meat: Generously salt and pepper the thick chop on both sides. Let it sit at room temperature for 15 minutes while you prep the other components.
   
   
2. Mix the glaze: In a small bowl, whisk together the mustard, olive oil, lemon juice, honey, and minced garlic. Set aside half of the mixture to use as a fresh sauce for serving.
   
   
3. Fire up the grill: Set up your grill for two-zone cooking (medium-high direct heat on one side, indirect heat on the other). Aim for around 400°F (204°C).
   
   
4. Sear: Place the thick chop over direct heat and sear for 3 to 4 minutes per side until you get a deep, golden-brown crust.
   
   
5. Finish on indirect heat: Move the chop to the cooler, indirect side of the grill. Brush the top generously with the mustard glaze. Cover the grill and let it cook for another 8 to 12 minutes, or until the internal temperature reaches 140°F (60°C) for medium.
   
   
6. Herb rest: Remove the chop from the grill and tent loosely with foil. Let it rest for 5 to 7 minutes (the temperature will rise to about 145°F / 63°C).
   
   
7. Plate and serve: Scatter your freshly harvested basil, chives, and thyme directly over the hot chop, allowing the residual heat to release their aromatic oils. Drizzle the reserved glaze over the top.  Garnish with thyme branch and serve immediately.

Crispy Sheet Pan Chicken with Sweet Potatoes, Cabbage, Lime & Hot Honey Drizzle

 

By Suzie Middleton, from Cook the Vineyard

This meal-in-one recipe is a winter variation on my recipe for Crispy Sheet Pan Chicken with Honeynut Squash and Hot Honey Drizzle. Conveniently, slim sweet potato halves (like halved honeynuts) cook in about the same amount of time as chicken thighs do in a 425°F oven. In this recipe, wedges of cabbage sneak on to the sheet tray, too, along with a few grape tomatoes. The cabbage cooks perfectly – tender all the way through but browned and crispy on the edges. A good squeeze of lime and a generous drizzle of hot honey is all the finishing “sauce” you need. Garnish with a few peas.

You can make your own hot honey (heat honey with chili flakes or a small amount of chili crisp) or buy your favorite brand. We like Mike’s Hot Honey Original. You could also substitute balsamic glaze or apple cider syrup for the hot honey. Serve everything on fresh greens if you like.

Serves 2 (two chicken thighs each) or 4 (one chicken thigh each)

Ingredients

• Extra-virgin olive oil or grapeseed oil
• 1/3 cup all-purpose flour
• 1 ½ teaspoons smoked paprika
• 2 to 3 teaspoons fresh thyme leaves (more for garnish if you like), lightly chopped
• 4 skin-on, bone-in chicken thighs (about 1 3/4 pounds)
• Kosher salt
• Pepper
• Olive or vegetable oil
• 2 slim sweet potatoes (about 8 ounces each), cut in half lengthwise (do not peel)
• ½ small green cabbage, cut into 4 wedges (cut in a radial style, so that each piece is held together by a bit of stem)
• 12 to 14 large grape tomatoes, cut in half
• 1/3 cup frozen peas, thawed (optional)
• 4 large lime wedges
• 2 to 3 ounces hot honey

 Instructions:

1. Heat the oven to 425°F.

2. Cover a heavy-duty rimmed sheet pan (13” x 18”) with parchment paper. (For easiest clean-up, cover pan with foil first.) Rub the parchment with a little olive oil.

3. Combine the flour, 1 teaspoon of the smoked paprika, and 1 teaspoon of the thyme leaves in a mixing bowl.

4. Season the chicken thighs with salt and pepper on both sides and dredge each one thoroughly in the flour mixture, shaking off excess. Arrange the chicken thighs, evenly spaced apart, in one area or at one end of the sheet pan.

5. Rub or brush a small amount of oil on both sides of the sweet potatoes. Season the flesh side with salt, ¼ teaspoon smoked paprika, and 1/2 to 3/4 teaspoon thyme. Arrange, cut-side-down, in one area or at one end of the sheet pan.

6. Arrange the cabbage wedges in the remaining free area on the sheet pan. Drizzle or brush them thoroughly with oil. Season with salt and remaining ¼ teaspoon smoked paprika. Sprinkle a few thyme leaves over them.

7. Toss the tomatoes in a small amount of oil and salt and arrange, cut side-up, anywhere you can find a spot for them.

8. Roast for 45 to 50 minutes, or until the chicken is crisp and cooked through (at least 165 degrees), the sweet potatoes are tender and lightly caramelized on the cut side, and the cabbage is tender with browned edges.

9. If including peas, microwave them for a few seconds in a small amount of water. Warm the hot honey gently in a saucepan.

10. Arrange the chicken, sweet potatoes and cabbage on a serving platter or individual plates (with or without greens). Add lime wedges. Spoon the roasted tomatoes and the peas overall and drizzle with hot honey.