Smoky Pork Chops with Honey-Mustard Glaze and Pasta
Try something different for dinner. These pork chops with a honey-mustard glaze are great served with mashed potatoes or Della Terra pasta.
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Ingredients
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- 2 large carrots, 1 1/2 – 2 inch slices
- 4 spring onions, divided in half
- 1 large bell bepper, sliced
- 2 summer squash (yellow and green), cut into 1/2 inch slices
- 1 tablespoon Daddy Hinkles Spicy Pepper Seasoning
- 2 tablespoons olive oil
- 4 (2-inch thick) bone-in pork chops
- 2 tablespoons Seikels Oklahoma Gold Mustard
- 1 teaspoon Daddy Hinkles Spicy Pepper Seasoning
- 2 tablespoons Roark Acres Honey
- 12 ounce Della Terra Campanelle
- 1/2 cup olive oil
- 3 garlic cloves, chopped
- 3 tablespoons Hiland Salted Butter
- 3/4 teaspoon crushed red pepper flakes
- 2 1/2 tablespoons Cheatwoods Honey
- 2 tablespoons chopped Scissortail Farms Italian Parsley
- The advance prep for this dish is easily done in two (1-gallon) baggies
- one for the vegetables and one for the pork chops.
- Peel 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 Hinkles Seasoning. Toss, coating in the oil and seasoning mixture.
- For 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.
- Grill the pork about 1/3 of the way then start adding the vegetables, starting with the carrots and onions.
- Cook 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.