This post is in partnership with World Market, a brand I love. All opinions here are my own.
With Father’s Day around the corner and being a summer holiday, I wanted to come up with a grilling recipe that would celebrate the men in our lives. While we do not have human children, we certainly have two fine furry four-legged kids that I feel would agree we can call my husband a father! And my husband LOVES a good beer. Having a beer at the end of a long day or on the weekend is his way of relaxing. So let’s celebrate those men in our lives this year with a whole lotta beer and meat and some salad for good measure (you know, to keep their heart healthy so they are around for longer)!
The beautiful thing about this recipe? Everything can be cooked on your grill!
So as I said, nothing says “I love you” to a father like a pint of beer and a slab of meat. So why not combine them? This recipe calls for a marinade for thick cut pork chops made of beer, onion, sweet & tangy mustard, honey, Texan Steakhouse seasoning and Worcestershire sauce. Then you can reduce the marinade down by boiling it for about 20 minutes into a thick glaze to brush onto the chops as they grill.
Don’t toss those sliced onions either…those get caramelized in a pan on the grill (or on your grill side burner if you’ve got one) and served up on top of the chops.
Speaking of chops, after removing them from the marinade, sprinkle them with more of the Texan Steakhouse rub – just enough to lightly coat the top – and allow them to come to room temp before throwing them on the grill.
When the grill is hot, at around 450-475, position the chops on the hottest section of your grill. Cook for about 3 minutes per side brushing with the beer glaze after each flip before moving to indirect heat (we use our top rack for this) for another 7-10 minutes. Continue to brush with the beer glaze as they finish cooking. To get that beautiful crosshatch pattern, just rotate the chop 90 degrees at 1 1/2 minutes on each side before flipping. Another trick? You can totally set the beer glaze in a small pot on the top rack or indirect heat of your grill to let it boil and thicken and to keep it warm for when you need it.
I thought it would be fun to serve these pork chops on a bed of grilled corn and peaches tossed with feta cheese, basil and a honey basil dressing! Those flavors just scream summer to me and the fresh, slightly sweet salad pairs so well with the rich beer glazed chops. Your father will be begging for this dish again next year. To make the salad, you will need to prep fresh ears of corn and peaches for the grill by shucking the corn and halving/coring the peaches. Then I drizzled or sprayed them with a little olive oil and seasoned with salt and pepper. Next, just throw them on the grill. Once the pork chops have been moved to indirect heat, you can place the corn right on direct heat.
The peaches can get layered in a grill basket and left on indirect heat while everything else cooks. This nonstick grilling skillet from World Market is the perfect tool to use!
When it comes to other tools that are great for this recipe, I definitely recommend having a heat proof glove on hand (har har), a pair of metal tongs (they are perfect for picking up corn, peaches and the chops), and a long handled barbecue fork.
While you are waiting for the main ingredients on the grill to be done, you can prep the honey basil dressing! This can totally be done ahead of time too – just store in an airtight container in the fridge. You may have to give it a good stir again when ready to use if it has separated slightly.
This dressing couldn’t be easier either or more delicious for that matter. Gah, it’s so good, I might pour it over EVERYTHING. Toss a large handful of fresh basil, honey, sweet & tangy mustard, white balsamic and olive oil into your blender and give it a whirl. Season with salt & pepper. Set it aside until you are ready to use it!
Once the corn has a slight char on the edges and is cooked through, it’s time to prep the salad. Using a sharp knife, cut the corn off cob and toss into a large bowl. Unless you have hands of steel, you will need to let the corn cool slightly first so you can handle it. A great trick for this step is to space a small bowl upside down in the large bowl you will toss the salad into, set the end of a corn cob on the small bowl, hold in place with one hand, and scrap off the kernels with your knife. They fall easily into the bowl! Chop the peaches up into bit size chunks, drain any excess juice and toss into the same bowl. Chiffonade about 10 large fresh basil leaves and toss with feta cheese into the salad. Drizzle with 1/4 – 1/3 cup of dressing to your taste.
To plate this up, stack a big beautiful pork chop over a healthy bed of corn & peach salad, then spoon the caramelized onions on top. I like to garnish with fresh basil just to make it look even prettier! We eat with our eyes first after all!
And what’s better to serve this in for Father’s Day than a giant galvanized platter? There couldn’t possibly be anything more manly unless it was a platter made of bacon. You can find this one at World Market.
Of course, this Father’s Day meal would not be complete with some good beer to go along with it! Load up a large galvanized bucket with ice and a variety of local beer and fan favorites to share. World Market has a great deal on a 9-pack variety of local beer for summer.
In fact, the beer that I chose to use in this recipe was the Goodwood Walnut Brown Ale out of Kentucky. It’s an English style brown ale aged in oak barrels with walnuts! Any flavorful medium to dark bodied beer like that one or a Saison like the Game of Thrones Three-Eyed Raven would be good.
Below is the full recipe for you and I’ll include links to all of the products I used!
- 1 medium-dark beer (recommend: Goodwood Walnut Brown Ale)
- 1 large vidalia onion, thick sliced
- 1 (1.4oz) jar sweet & tangy mustard (recommend: East Shore)
- 1 Tbsp orange blossom honey (recommend: Savannah Bee Company)
- 2 tsp Texan steakhouse rub (recommend: Cape Herb & Spices)
- 1/2 tsp Worcestershire sauce (recommend: Lea and Perrins)
- 1/2 cup water
- 3 lbs thick cut bone-in pork chops
- 1 Tbsp butter
- 6 ears of fresh corn, shucked
- 5 large peaches
- olive oil
- salt & pepper
- 4 oz feta cheese
- 10 basil leaves
- 3 Tbsp orange blossom honey (recommend: Savannah Bee Company)
- 1/2 cup fresh basil
- 1/4 cup white balsamic vinegar
- 2 tsp sweet & tangy mustard (recommend: East Shore)
- 1/2 cup olive oil
- salt & pepper
Combine first seven ingredients in a medium bowl except for the onion. Place pork chops into a gallon size bag and set into a casserole dish to prevent spills. Place onion in bag on top of pork chops and pour in the marinade. Let marinate in the fridge overnight, turning a couple of times to ensure all sides get evenly marinated.
Remove pork chops from marinade and allow to come up to room temp while the grill heats up on high. Meanwhile, strain the onions out of the marinade, but save the marinade. In a small pot, bring it to a boil over medium high heat and boil for 15-20 minutes until reduced to a thick glaze. This step can even be done on indirect heat on your grill.
Toss the onions you saved into a saute pan with a pat of butter and caramelize on medium low heat. I recommend using the side burner on your grill if you've got one. If not, again, toss it on indirect heat on the grill.
Once the grill is hot, use a barbecue fork to place each chop on the hottest spot of your grill. Cook for 2-3 minutes per side. Brush with glaze after each flip. Move to indirect heat and continue to cook for 7-10 more minutes while brushing with beer glaze occasionally.
Half and core the peaches. Spray both sides of each half with olive oil and season with salt & pepper.
Rub each corn cob with olive oil and season with salt & pepper.
Set peaches on indirect heat in a nonstick grill skillet for 5-7 minutes per side.
Set corn cobs on direct, high heat and cook for 10-15 minutes rotating regularly.
Chiffonade 10 large basil leaves.
After the corn cobs have cooled enough to handle, cut the kernels off the cob and toss into a large bowl.
Chop peaches into bite size cubes, drain any excess juice and add to the bowl with the corn. Add basil and feta cheese. Drizzle with 1/4 -1/2 cup of honey basil dressing (enough to your taste) and toss.
Combine all ingredients in a blender and puree until dressing is smooth. Flecks of basil are fine.
This can be done ahead of time and stored in an airtight container in the fridge.
Dish up the salad onto a platter and set pork chops over the salad. Spoon extra glaze over the chops and then top with caramelized onions and fresh basil. Enjoy with your favorite beer!
Shop the World Market items in this post
- Local Brew Craft Beer Variety Pack
- Savannah Bee Company Orange Blossom Honey
- East Shore Sweet & Tangy Mustard
- Cape Herb & Spice Texan Steakhouse Rub
- Galvanized Metal Tray
- Galvanized Party Bucket
- Nonstick Metal Grilling Skillet
- Stainless Grill Tongs
- Pit Mitt Grilling Glove
- Seaside Stripe Fringed Placemats
- Seaside Stripe Woven Napkins
The great news is that World Market’s grilling items, BBQ tools and Grill accessories are on sale right now for 20% off making it a great time to stock up on some new grill tools or other unique gifts for dad just in time for Father’s Day and the grilling season!
Enjoy! <3 K&R