This recipe is for 2 pork chops, but the glaze recipe makes enough for 4.
Cast iron pan
2 two-inch pork chops, bone-in (1½ inch will work, but we don’t recommend going below this
Garlic powder, salt and pepper to your liking
1 cup of your favorite Irish whiskey
⅓ cup honey
1 tbsp balsamic vinegar
Garlic powder, salt, and pepper to your liking
Honey Glazed Carrots
1lbs carrots, washed
2 tbsp local honey (or spicy honey if you want a kick)
1 tbsp neutral oil (avocado or vegetable oil work just fine)
Your favorite seasoning (salt & pepper or something like a za’atar works well)
Grilled Baked Potato
2 russet potatoes (equal in size), washed
1 tsp olive oil
Your choice of seasoning (coarse kosher salt or steak seasoning is great)
Favorite toppings (sour cream, butter, chives, bacon, cheese - the options are endless)
Prep PK for dual zone, direct and indirect heat.
Season pork chops on both sides with garlic powder, salt and pepper.
Tip: no need to trim any excess fat on the pork chops.
In a shallow bowl or large plate, drizzle the washed carrots with honey and the neutral oil. Mix well until they’re fully coated. Top with your seasoning of choice.
The potatoes typically take 45 minutes to an hour pending size, so make sure you have enough charcoal for this amount of cook time.
Using individual pieces of foil, take your washed potato and put them on a sheet that fully covers them. Drizzle with olive oil and seasoning of your choice. Rub in until the potatoes skin is fully coated. Wrap with the foil. Using a fork, poke through the foiled potatoes 4-6 times.
Whisk all the above ingredients together in a cast iron pan and set aside.
First, put the potatoes on the grill over direct heat. Make sure to rotate the potatoes throughout the grilling process to ensure equal cooking.
Place pork chops over grills direct heat.
Tip: Don’t ignore the sizzling sounds! This is how you can tell when to flip.
Once grill marks are established, and the pork starts to turn white about a quarter of the way up on the size, you want to flip.
Keep over direct heat until the same marking on the opposite side happens. Then move both pork chops and the potatoes to the indirect heat side.
Note: Don’t overcook. Better to undercook them at this time as they’ll finish off cooking in the glaze. You want a finished temperature of 145-150 degrees.
Place carrots directly onto the grill and roate until they have a nice char and soften up.
At the same time as the carrots, place the glaze in the cast iron pan over the grills direct heat. Cook down until it turns into a thick glaze, whisking consistently to prevent scorching.
Once the glaze has thickened to a syrup like consistency, place the pork chops in the pan, spooning the glaze over to build flavor. Finish off cooking in the pan, flipping to ensure both sides are coated in the glaze. Pull from the grill at 140 to 145 degrees and keep in pan until ready to serve. Serve around 145 or 150 degrees.
Remove potatoes and carrots once soft.
Build your baked potato, plate, and enjoy!