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Barbecue pork chops with honey and thyme


5 minutes


40 minutes



Barbecue pork chops with honey and thyme
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250 ml (1 cup) liquid honey
2 garlic cloves, peeled and sliced
10 ml (2 tsp.) granulated chipotle or black peppercorns
10 sprigs of fresh thyme
60 ml (1/4 cup) Dijon mustard
30 ml (2 tbsp.) cornstarch
4 pork chops, about 250 g (1/2 lb.) each, French trimmed
Salt and freshly ground black pepper


  1. In a saucepan, combine the honey, garlic, chipotle and 8 sprigs of thyme.
  2. Over low heat without boiling, infuse the flavours for about 30 minutes.
  3. Meanwhile, chop the rest of the thyme.
  4. Preheat the barbecue to maximum heat, 290°C (550°F).
  5. Strain the honey through a fine sieve.
  6. Add the mustard, chopped thyme and the cornstarch.
  7. Stir well.
  8. Set aside.
  9. Season the chops with salt and pepper.
  10. Cook on the grill with the lid closed for about 3 minutes on each side.
  11. Turn off the heat.
  12. Brush the chops with a generous amount of the honey mixture.
  13. Close the lid and cook for another 2 minutes. Repeat the previous steps and cook for 2 additional minutes.
  14. Brush the chops one last time.
  15. Serve with hash browns and a steamed vegetable.

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