Grilled Pork Loin Chops with Honey Mustard Glaze

Ingredients:

• 4 boneless pork loin chops (about 1 inch thick)
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup Dijon mustard
• 2 tbsp honey
• 1 tbsp apple cider vinegar (or white vinegar)
• 1 tbsp soy sauce
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Fresh parsley (optional, for garnish)

Instructions:

1.     Prepare the pork chops: Pat the pork chops dry with paper towels. Rub them with olive oil, then season with salt and pepper on both sides.

2.     Make the honey mustard glaze: In a small bowl, combine the Dijon mustard, honey, vinegar, soy sauce, garlic powder, and onion powder. Stir until well combined. Set aside a couple of tablespoons for drizzling at the end, and use the rest to glaze the pork chops.

3.     Grill the pork chops: Preheat your grill or grill pan to medium-high heat. Place the pork chops on the grill and cook for about 4-5 minutes per side, or until the internal temperature reaches 145°F (63°C) and they are nicely browned with grill marks.

4.     Glaze the pork: During the last minute of grilling, brush both sides of the pork chops with the honey mustard glaze. This will caramelize the glaze and create a beautiful, sticky finish.

5.     Rest the pork chops: Once cooked, remove the pork chops from the grill and let them rest for 5 minutes to allow the juices to redistribute.

6.     Serve: Drizzle the reserved honey mustard glaze over the pork chops and garnish with fresh parsley if desired. Serve with your favorite sides.

What goes with it:

1. Grilled Vegetables

• Grilled veggies such as zucchini, bell peppers, and onions are light, smoky, and fresh. Their natural sweetness pairs nicely with the honey mustard glaze.
• How to make: Toss the vegetables in olive oil, salt, pepper, and a pinch of dried herbs, then grill until tender with a nice char.

2. Garlic Mashed Potatoes

• Creamy mashed potatoes with a hint of garlic make a comforting and rich side that balances the tangy glaze on the pork.
• How to make: Boil potatoes until soft, then mash them with butter, cream (or milk), garlic, salt, and pepper.

3. Coleslaw

• A tangy, crunchy coleslaw adds a fresh contrast to the sweet and savory pork. It’s also a great way to balance out the richness of the meat.
• How to make: Combine shredded cabbage, carrots, and a simple dressing made from mayo, vinegar, and a bit of honey or mustard.

4. Crispy Roasted Sweet Potatoes

• The natural sweetness of roasted sweet potatoes pairs wonderfully with the honey mustard glaze, creating a harmonious balance.
• How to make: Cube sweet potatoes, toss in olive oil, salt, pepper, and a touch of cinnamon, then roast at 200°C (400°F) for 25-30 minutes.

5. Rice Pilaf

• A light, herby rice pilaf is a great way to soak up any extra glaze and adds a mild, savory flavor to the meal.
• How to make: Sauté onions in butter, then cook rice in chicken broth with a handful of fresh herbs (like parsley or thyme) for added flavor.

6. Sauteed Greens

• Greens like spinach, kale, or Swiss chard provide a bit of freshness and bitterness that cuts through the sweetness of the pork glaze.
• How to make: Sauté the greens with garlic and a drizzle of olive oil until wilted and tender, adding a squeeze of lemon juice for brightness.

7. Corn on the Cob

• Sweet, juicy corn on the cob is another fantastic pairing. You can serve it grilled or boiled, with a little butter and seasoning.
• How to make: Grill or boil corn, then brush with butter and sprinkle with salt and pepper.

8. Crispy Roasted Brussels Sprouts

• The nutty flavor of Brussels sprouts complements the pork’s sweetness while adding a bit of crunch.
• How to make: Halve Brussels sprouts, toss them with olive oil, salt, and pepper, then roast at 200°C (400°F) for 20-25 minutes until crispy.