Grilled Pork Chops with Honey-Glazed Carrots
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just over an hour and looks fancy enough for company. Juicy grilled pork chops pair beautifully with carrots glazed in a tangy honey sauce that caramelizes to perfection. Carrots are packed with beta carotene, which supports eye health, and they're incredibly budget friendly. The combination of Dijon mustard, apple cider vinegar, and fresh thyme creates a bright, sophisticated flavor that tastes like you spent hours in the kitchen when really you spent less than twenty minutes prepping. It's simple, satisfying, and never fails to impress.
Ella x
Ingredients
- 4pork chops(1.5 inches thick)
- ¾ kgcarrots(peeled and cut into 3-inch batons)
- 3 tablespoonsolive oil
- 2 tablespoonsdijon mustard
- 3 tablespoonshoney
- 1 tablespoonapple cider vinegar
- 3garlic cloves(minced)
- 2 teaspoonsfresh thyme(dried, or 1 tablespoon fresh)
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 2 tablespoonsbutter
- 59 mlwater
Detail level
Instructions
- 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
Toss the carrot batons with 1 tablespoon of olive oil, salt, and pepper. Set aside.
- 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
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
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
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
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
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.
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