GRILLING WEEK: HONEY JALAPENO GRILLED PORK CHOPS

As we officially head into summer, enjoy the recipes of grilling week!  We’ll be featuring opportunities for you to get more delicious pork, beef, and chicken into your diet and sharing some fun facts about livestock farming in Illinois!

Fun Fact: Illinois ranks number #4 in the nation in pig farming!  We raise more pigs here than in the other 46 states!

Today’s Tip: The age old debate over whether charcoal or gas grills are best still lives.  Many people prefer the smokier taste of a charcoal grill, but for those of us that are environmentally conscious, a gas grill burns cleaner and is better for air quality.

Today’s Recipe: Honey Jalapeno Grilled Pork Chops

What You’ll Need:

  • 3/4 cup olive oil
  • 1/4 cup honey
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. minced garlic
  • 1 tsp. paprika
  • 2 jalapenos, sliced
  • Salt and pepper, to taste
  • 4 bone-in pork chops

What You Do:

  1. Combine all ingredients (except chops) in a small bowl.
  2. Place chops in a shallow dish with a cover, or in a large zip-top plastic bag, and cover with the marinade. Place in refrigerator for at least 2 hours (or as long as overnight).
  3. Grill the marinated chops over direct medium heat until an internal thermometer inserted into the thickest part of the meat registers 145 to 160 degrees, about 4 to 6 minutes per side.
  4. Transfer cooked chops to a platter and tent with foil. Let meat rest about 5 minutes before serving.

Lindsay Mitchell
ICGA/ICMB Marketing Director

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