Grilled Pork with Beetroot and Horseradish Glaze

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.