Honey-Coriander Glazed Pork Chops
Let's get more girls on the grill + Father's Day Recipe
Hi beautiful people!
Are you finding moments of calm in the fire hose that is end-of-school-meets-summer?
Earlier this week I was listening to Caroline Chambers’ podcast with Gaby Dalkin, chef, mother, and owner of multiple cooking ventures. Gaby was talking about her most recent cookbook, Grilling All The Things.
As she shared her inspiration for wanting to demystify grilling for women, she said that of 40 cookbooks released annually on “grilling,” one is written by a woman.
Wut.
At first I was thrilled to consider that my cookbook Feast By Firelight placed among that minority (and is still a top seller in its category). But then I was quickly dismayed by this appalling statistic.
Gaby and Caro go on to laugh about why men love grilling: they get to stand outside, often alone, drinking a beer and lightly tending the grill. The moms are … well, they’re not sipping spritzers alone in the house!
I know this is a pretty heteronormative perspective, but when it comes to grilling, the marketing industry firmly centers grilling in the men’s category. The books, the gear, the grills themselves all scream masculine. (Look at any Father’s Day round-up.)
But here’s the catch.
Historically, women tended and guarded the cookfire, often right inside their homes.
So how can we shift the paradigm?
If you’re reading this and want to overcome a fear about grilling or a story that “you can’t grill,” I’d love to help you nurture a can-do mindset. Because woman-ing the grill with a spritzer in hand under the open sky is an experience not to be missed.
It is powerful and peaceful. It is NOT rocket science.
One way I want to support this transition is by inviting you to join Firelight Camps’ newsletter.
Building and tending campfires is at the core of what we do, and is the primary skill needed to cook over fire. Once you have a fire stoked, grilling can be pretty straight forward.
As a thank you for subscribing, Firelight Camps will email you a 10% discount code you can use to book a future stay.
You can also pick up a copy of my cookbook, Feast By Firelight, which includes primers on grills and grilling, and loads of easy recipes, like the one below (which I’ll continue to offer here).
And as Father’s Day approaches, yes, this DIVINE recipe for Honey-Coriander Glazed Pork Chops is a great way to celebrate. But maybe this time, try your hand at making it instead of leaving it up to the dads (wink wink).
Sending oodles of love!
♡ Emma
PS. If you missed the June Meal Plan and want to get that as well as the upcoming plan for July (it’s a gooooood one), you can upgrade your subscription now. For a limited time I’m offering the first month FREE, and there are some VERY cool partnerships and special discounts coming next month!
Honey-Coriander Glazed Pork Chops
Yield: 4-6 servings ⎹ Prep time: 10 min ⎹ Cook time: About 18 minutes ⎹ Level: Easy
Adapted from Feast by Firelight. I love coriander, but it wasn’t until I made this recipe that I discovered how beautifully it pairs with honey and paprika (you can leave out paprika if making this for kids, and sprinkle it on after it’s cooked). This glaze is superb on meats as well as grilled vegetables, and even better paired with corn salsa.
NOTES: You can use this marinade / glaze for chicken breasts, thighs and legs, or wings, and cook the same way, checking the internal temperature for doneness. AND, if you’re vegan, you can also use this marinade / glaze for extra firm tofu, and swap honey for maple syrup. For pork, chicken, or tofu, you can roast them all at 375 in the oven (pork: about 20 minutes, chicken: about 45 minutes (or longer depending on cut), tofu: about 45 minutes.
1⁄4 cup honey
2 Tbsp olive oil
2 tsp apple cider vinegar
1 Tbsp toasted coriander
seeds, crushed 11⁄2 teaspoons kosher salt
1 tsp sweet paprika (optoinal)
1 tsp grated garlic
20 turns of the pepper mill (optional)
6 thick pork chops
Instructions:
In a small bowl, whisk together the honey, olive oil, vinegar, coriander seeds, salt, paprika, garlic, and pepper to form a glaze. Transfer 2 tablespoons of the glaze to a small lidded jar or airtight container and then chill for up to 3 days.
In a ziplock bag, combine the remaining glaze with the pork chops. Seal the bag, use your hands to coat the pork chops, and then chill for up to 24 hours. Fire the grill to high heat, create a two-zone fire (banking the coals on one side), and position the grill grate 4 inches from the coals.
Place the pork chops over direct heat and grill until charred, 2 to 3 minutes on each side. Let the flames lick the meat! Transfer the pork chops to the edge of the direct heat zone and continue to cook until the pork chops are firm to the touch, 5 to 7 minutes on each side. Use a thermometer to check that the internal temperature of the thickest section of the pork chops is 145°F.
An easier way to check for doneness is to cut through the thickest part of the pork chop; the inside should be light brown, not pink. Let the meat rest for 10 minutes to allow the juices to redistribute.
With the back of a spoon, spread the 2 tablespoons glaze evenly over the pork chops; serve warm.
Store leftovers in an airtight container, chilled, for up to 4 days.
If you like this recipe, consider sharing it with friends!
Still Hungry?
I love this post Emma. It reinspires me. Here's to summer!