Pork—More than chops
Pork—More than chops
Smoky pork chops with honey-mustard glaze
Ingredients
- 2 large carrots
- 4 spring onions, divided in half
- 1 large bell pepper, sliced
- 2 summer squash (yellow and green), cut into ½-inch slices
- 1 tablespoon Daddy Hinkle’s original dry rub
- 2 tablespoons olive oil
- 4 (2-inch thick) bone-in pork chops
- 2 tablespoons stone-ground mustard
- 2 tablespoons Roark Acres honey
- 1 teaspoon Daddy Hinkle’s spicy pepper seasoning
Directions
Peel and rough cut the carrots, cook in the microwave for about 2 minutes. Slice and cut all other veggies and place into a 1-gallon sealed bag, including carrots, with the olive oil and Daddy Hinkle’s seasoning and toss/shake to coat. For the pork, mix the mustard, honey and spicy pepper seasoning. Brush the chops, and place into a 1-gallon sealed bag for cooking at a later time. When ready, grill the pork about 1/3 of the way then start adding the vegetables, starting with the carrots and onions.
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Pork—More than chops
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