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Prep Time
5 mins
Cooking Time
30 mins
Total Time
50 mins
Serves 4


2 tbsp
roasted garlic seasoning paste
30 mL
2 tbsp
finely chopped fresh rosemary
30 mL
1/4 cup
olive oil
60 mL
pork chops, bone-in (up to 6 oz/175 g each)
1 tbsp
whole cumin seeds
15 mL
1 tsp
black peppercorns
5 mL
1/2 cup
125 mL
1 sprig
fresh rosemary
bay leaf
1/4 tsp
1 mL


Step 1

In a small bowl, mix together roasted garlic paste, rosemary and olive oil. Place pork chops in a baking dish. Spread mixture over chops. Marinate 30 min. or overnight.

Step 2

Crush or roughly chop cumin seeds and peppercorns. Place in a small saucepan and toast over medium-low heat until fragrant, 1 to 2 min. Add honey, sprig of rosemary and bay leaf. Heat just until small bubbles appear in the honey and the mixture is warmed through. Remove glaze from heat.

Step 3

Preheat barbecue to medium-high heat. Season pork chops with salt and grill 2 min. per side. Lower heat to medium and, basting continually with the glaze, cook until done, 8 to 10 min.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Dinner Grill Kid-Friendly Potluck

Nutritional Facts Per Serving

Nutrition Description:
1/4 of the recipe
22 g
Saturated Fat:
3 g
37 g
1 g
60 mg
21 g
250 mg
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