This recipe combines the earthy flavors of sage and lavender and proves that lavender isn't just for sweets and drinks. Fire up your grill and enjoy these herby pork chops in no time!
- 4 boneless pork chops
- 3 tablespoons chopped sage leaves
- 1 1/2 teaspoons chopped lavender buds
- 1 1/2 tablespoons grill seasoning
- 2 tablespoons olive oil
- 1 cup chicken or vegetable broth
- 1/4 cup maple syrup
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon kosher salt
Preheat your grill with a medium-high flame or to about 450 degrees.
Pat the pork chops dry with paper towels. In a small bowl, combine half of the sage and lavender, the grill seasoning, and olive oil. Spread this mixture over both sides of the pork chops. Place the chops onto the hot grill and cook, covered, for about 3 minutes per side.
Turn off the heat on part of the grill and move the pork chops to that side. So, if your grill has multiple burners, turn one off if you can. If that's not an option, you could move the pork chops to an upper rack of the grill. Close the cover and let the pork chops cook for about another 8 minutes or until they reach 145 degrees. Remove them from the grill to rest while you make the glaze.
In a small pan, heat the broth, maple syrup, and balsamic. Bring to a rapid simmer and cook about 5 minutes or until thickened and reduced to about half. Stir in the remaining sage and lavender. Pour the glaze over the pork chops, sprinkle with the salt and serve with your choice of sides.
Be careful not to overcook the pork chops. The recommended temperature from the USDA is now 145 degrees.
- Category: Main Dishes
- Method: Grilling
- Cuisine: American
Keywords: pork chops, grilling, lavender, sage, maple, balsamic