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Grilled Balsamic & Hot Honey Pork Chops

These bone in pork chops are so flavorful and juicy with balsamic and hot honey.
Prep Time20 mins
Cook Time10 mins
Course: Main Course
Cuisine: PNW, Pork
Keyword: 30 Minute Dinner, Farmer's Market Meal, Seasonal


Balsamic & Hot Honey Pork Chops

  • 4 1/2 inch bone in pork chops
  • 1 can ginger ale or rose cider
  • 4-5 tbsp balsamic vinegar
  • 4-5 tsp hot honey
  • 1 tbsp oilve oil
  • salt and pepper

Sweet Corn & Sugar Snap Peas

  • 2 ears sweet corn cut off the cob
  • 1 cup sugar snap peas sliced on a bias
  • 2 tbsp fresh basil chiffonade
  • salt and pepper
  • 1 tbsp olive oil

Parmesan Grits

  • 4 cup vegetable broth
  • 1 cup quick grits
  • 1 tbsp butter
  • 1 cup parmesan grated


Balsamic & Hot Honey Grilled Pork Chops

  • Soak your pork chops in the can of either ginger ale or rose cider. I like to do this about 20 minutes before I start the grill.
  • Prepare your grill. I like to use Applewood Briquettes from Kingsford. It works really well with pork. Wait until the coals turn gray before your start grilling.
  • Right when you start your grill, remove your pork chops from liquid and put on a plate. Drizzle with about 3-4 tbsp balsamic and 3-4 tsp hot honey. Season with salt and pepper. Let sit while grill heats and you prep your sides.
  • Grill pork chops for about 3-4 minutes on each side. Internal temperature of 145 degrees.
  • Remove from grill and drizzle with just a little balsamic and hot honey

Parmesan Grits

  • Bring vegetable broth to a boil. Add grits and stir. Cover and cook over medium heat for about 5 minutes or until thickened and creamy. Stir in butter and parmesan.

Sweet Corn & Sugar Snap Peas

  • Heat olive oil over medium high heat. Add corn and peas. Cook for 4-5 minutes or until just heated through. Season with fresh basil and salt/pepper.