Grilled Pork with Beetroot and Horseradish Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just about an hour and genuinely impresses anyone at the table. The magic happens when you combine juicy grilled pork chops with a tangy beetroot and horseradish glaze that's both unexpected and absolutely delicious. Beetroot is packed with natural nitrates that support heart health, while the sharp horseradish adds a wonderful kick without any heavy sauces. Everything cooks quickly, and most ingredients are probably already in your kitchen or easy to find. Topped with creamy goat cheese and fresh sage, this dish feels elegant but honestly couldn't be simpler to pull off.
Ella x
Ingredients
- 4pork chops(1.5 inches thick, about 250g each)
- 500 gfresh beetroot(peeled and cut into wedges)
- 3 tablespoonsfresh horseradish root(grated)
- 2 tablespoonsdijon mustard
- 1½ tablespoonshoney
- 4 tablespoonsolive oil(divided)
- 12fresh sage leaves
- 3garlic cloves(minced)
- 100 ggoat cheese(crumbled)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 tablespoonapple cider vinegar
Detail level
Instructions
- 1
Preheat your grill to medium-high heat. Toss beetroot wedges with 2 tablespoons of olive oil, salt, and pepper, then wrap in foil and place on the grill.
Tip: Wrapping beetroot in foil prevents direct burning and helps them steam while grilling.
- 2
Whisk together grated horseradish, Dijon mustard, honey, apple cider vinegar, and 1 minced garlic clove in a small bowl. Set the glaze aside.
Tip: Make the glaze while the beetroot cooks to save time.
- 3
Pat the pork chops dry with paper towels, then rub with the remaining 2 tablespoons of olive oil, remaining garlic, salt, and pepper on both sides.
Tip: Dry pork ensures better browning and a crispy exterior.
- 4
Place pork chops on the hot grill and cook for 5-6 minutes on the first side without moving them, then flip and cook for another 5-6 minutes until the internal temperature reaches 63°C (145°F).
Tip: Let the meat rest undisturbed for the best crust development.
- 5
During the last 2 minutes of cooking the pork, brush both sides generously with the horseradish glaze.
Tip: Apply glaze near the end to prevent excessive charring.
- 6
While the pork finishes, quickly fry the fresh sage leaves in a small pan with a splash of olive oil until crispy, about 2 minutes.
Tip: Crispy sage adds wonderful texture and aromatic flavor to the dish.
- 7
Remove the beetroot foil packets from the grill and carefully open them. Transfer the caramelized beetroot to a serving plate.
Tip: Be careful of the steam when opening the foil packets.
- 8
Arrange the grilled pork chops on the plate alongside the beetroot, sprinkle with crumbled goat cheese and crispy sage leaves, then drizzle any remaining glaze around the plate.
Tip: Plating at the end keeps the goat cheese from melting excessively while maintaining its creamy texture.
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