Smoky Pork Chops with Honey-Mustard Glaze and Pasta
2 Large Carrots, 1 1/2
2 inch slices
4 Spring Onions, Divided in half
1 Large Bell Pepper, 1 1/2 inch slices
2 Summer Squash Yellow and Green, 1/2 inch slices
1 tbsp Daddy Hinkle's Spicy Pepper Seasoning
2 tbsp Olive Oil
4 2 inch thick bone in Pork Chops
2 Tbsp Seikel's Oklahoma Gold Mustard
1 tsp Daddy Hinkle's Spicy Pepper Seasoning
2 tbsp Andrew's Honey
12 oz Della Terra Campanelle
1/2 cup Olive Oil
3 garlic cloves, Chopped
3 tbsp Hiland Salted Butter
3/4 tsp Crushed Red Pepper Flakes
2 1/2 tbsp Andrew's Honey
2 tbsp Italian Parsley, Chopped
Step 1The advance prep for this dish is easily done in two (1-gallon) baggies
Step 2one for the vegetables and one for the pork chops.
Step 3Peel and rough cut the carrots, then cook in the microwave for about 2 minutes. Slice and cut all other veggies and place into the baggie with the olive oil and Daddy Hinkle’s Seasoning. Toss, coating in the oil and seasoning mixture.
Step 4For the pork, in a small dish mix the mustard, honey and seasoning. Brush the chops, and place into a baggie for cooking at a later time.
Step 5Grill the pork about 1/3 of the way then start adding the vegetables, starting with the carrots and onions.
Step 6Cook the pasta as indicated on the package. Don’t forget to put salt in the water. While pasta is cooking, gently heat the garlic and olive oil in a small saucepan, remove from heat and add the butter, pepper flakes and honey. Mix the sauce until fully incorporated and pour over the hot pasta. Garnish with fresh parsley, and serve at once.