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Description
Recipe courtesy of Kathleen Enge, Sugar and Spice
Ingredients
US|METRIC
4 SERVINGS
- 24 oz. bone-in ribeye (rib) pork chops (about 3/4-inch thick)
- 1/2 cup honey (divided)
- 1/2 cup honey dijon mustard (divided)
- 2 Tbsp. olive oil
- 2 Tbsp. fresh rosemary (chopped)
- 2 Tbsp. lemon juice (divided)
- 2 cloves garlic (minced)
- 1 tsp. salt
- 1 tsp. pepper
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Directions
- In a small bowl, combine 1/4 cup honey, 1/4 cup mustard, oil, rosemary, 1 tablespoon lemon juice, garlic, salt, and pepper. Transfer to a large resealable bag and add pork. Set aside in the refrigerator for 4 to 6 hours, turning occasionally.
- Prepare a grill to medium-high heat and lightly oil the grate. Remove pork from marinade; discard marinade. Grill pork until internal temperature reaches 145 degrees F, about 4 minutes per side. Remove chops from grill and let rest 3 minutes.
- Meanwhile, in a small bowl, combine 1/4 cup honey, 1/4 cup mustard, and 1 tablespoon lemon juice.
- Serve chops with honey mustard mixture on the side.
NutritionView More
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200Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories200Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium590mg25% |
Potassium50mg1% |
Protein0g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate36g12% |
Dietary Fiber0g0% |
Sugars35g |
Vitamin A2% |
Vitamin C8% |
Calcium2% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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