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Grilled Berkshire Pork Chops

Grilled Berkshire Pork Chops with a Spicy Honey Marinade

Serves 2

Premium Grilled Berkshire Pork Chops, when paired with a spicy honey marinade, makes for a deliciously easy summer meal. 

This recipe is courtesy of the National Pork Board, Des Moines, Iowa. 


2 (12oz) Berkshire Pork Rib Chops, Frenched

1/2 cup honey 

1/4 cup vegetable oil 

2 tablespoons apple cider vinegar 

2 teaspoons ground cumin 

1 teaspoon red pepper flakes 

freshly ground black pepper 

2 tablespoons butter

1 teaspoon minced chives 

1 teaspoon parsley, finely minced 


To begin with, make the marinade in a small bowl, whisk together the honey, vegetable oil, vinegar, cumin and red pepper flakes. Remove half to make the sauce later. 

Place Berkshire Pork Chops in a resealable plastic bag along with the marinade. Place the plastic bag in the fridge and marinate for 1 hour. 

Heat a grill to medium-high heat then remove the pork chops from the bag and lightly sprinkle with salt and pepper. Place on the grill and cook until the pork chop releases from the grill, about 4-5 minutes. Flip and cook on the other side for another 3-4 minutes. Cook pork chops to an internal temperature of 145°F and then let remove from grill and let rest for 3 minutes in a dish with tall sides to collect juices. 

While pork chops are resting, add remaining marinade to a sauce pan and bring to a quick boil. Once sauce has reached a boil, turn off heat and whisk in butter and juices from rested meats then finish with herbs. 

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