Honey Roasted Carrots & Pork Chop
This Chef Matt Batey dish is best cooked over a charcoal fire while experiencing the beauty of the Okanagan. Brush liberally with our BBQ sauce for an added kick of flavour.
Roasted Honey & Thyme Glazed Garden Carrots
6 Small carrots, scrubbed not peeled with tops removed
50ml Meadow Vista Blueberry Honey
20ml Red wine vinegar
3 Thyme sprigs, leaves removed, nothing discarded
Combine all ingredients but the carrots to create a dressing. Add the carrots and toss to liberally coat in dressing
Remove the carrots from dressing, keep the dressing for later.
Grill the carrots over charcoal or roast in a hot oven to develop a charred exterior skin on the carrot
Remove from the grill when cooked to your desired doneness and place back into dressing, let stand to absorb flavours. Serve warm.
Marinated Pork Chop Cooked over Charcoal
This pork chop recipe pairs beautifully with the honey-glazed carrots.
2 free-range Pork Butt Chops
100ml Olive oil
1 Lemon, zested and juiced
Rosemary to taste
Salt and Pepper to taste
Combine oil, lemon, rosemary, salt and pepper to create the marinade. Cover pork with marinade and let stand in the fridge for up to 24 hours
Remove from the fridge and allow pork to come to room temperature
Cook over charcoal, allowing it to hot smoke the pork to medium cooking evenly on both sides. We recommend enjoying a glass of Mabon while you wait!
Remove from fire to rest. Serves 2.