Grilled Pork Chops with Honey-Glazed Carrots

Instructions

1. 1

   Pat the pork chops dry with paper towels and season both sides generously with salt, pepper, and thyme. Let them sit at room temperature for 15 minutes while you prepare the carrots.

   Tip: Bringing pork to room temperature ensures even cooking throughout.

2. 2

   Toss the carrot batons with 1 tablespoon of olive oil, salt, and pepper. Set aside.

3. 3

   In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, and minced garlic to create the glaze.

   Tip: Make the glaze while the grill preheats for better timing.

4. 4

   Preheat your grill to medium-high heat (about 400°F). Brush the grill grates with the remaining 2 tablespoons of olive oil to prevent sticking.

5. 5

   Place the carrot batons directly on the grill grates in a single layer. Grill for 8-10 minutes, stirring occasionally, until they have light char marks and are beginning to soften.

   Tip: Use a grill basket if you don't want to risk carrots falling through the grates.

6. 6

   Move the carrots to the cooler side of the grill or to a grill-safe pan. Add the butter and water, then cover the grill. Cook for another 5-7 minutes until the carrots are tender.

7. 7

   Grill the pork chops on the hot side for 5-6 minutes per side until they reach an internal temperature of 145°F. In the last 2 minutes of cooking, brush both sides generously with the prepared glaze.

   Tip: Brush glaze near the end of cooking to prevent it from burning.

8. 8

   Transfer the pork chops and glazed carrots to a serving platter. Drizzle any remaining glaze from the grill over the top and let rest for 3 minutes before serving.

   Tip: Resting allows the juices to redistribute, keeping the meat tender and juicy.