I won’t lie, pork chops scare me. You walk a fine line between nice tender meat or a dry jerky like patty. Every once in a while Perry will ask for something other than beef or chicken. He will suggest I try my hand at pork. Since he doesn’t ask for it too often I oblige. This is only one of two pork chop recipes on this blog right now. I hope to diversify my catalogue of recipes, and this is a delightfully delicious start! These chops are tangy, sweet and savory. The combination of flavors is fabulous and I’m willing to bet that you’ll be lapping up the sauce with with whatever side you pair these chops up with. I have to give credit to the blog who inspired me to try this recipe. If you like these chops check out other tasty recipes on Mama Hen’s Kitchen.
Serves: 4 Time: 40-50 minutes Calories: 186/pork chop
- (4) 1 inch thick boneless pork chops (size matters here, friends. Otherwise you may end up with dry chops)
- Salt and pepper to season the chops
- 2 tbsp cooking oil (I used canola)
- 1/4 cup of honey
- 2 tbsp lemon juice
- 3 tbsp minced garlic
- 2 tsp soy sauce
- (Optional) If you like spice throw in some red chili flakes to taste
- Preheat oven to 350 degrees Fahrenheit.
- Season the pork with salt and pepper on both sides.
- Heat the oil in a pan over medium heat. Brown the pork chops (about 3 minutes per side).
- Set the pork chops in a baking dish.
- Whisk together the remaining ingredients. Be sure that the honey is well combined.
- Brush this mixture over the pork chops on both sides. Pour the remaining sauce all over the pork.
- Cover the baking dish with foil and bake until the internal temperature reaches your favored tenderness. This is approximately 30-40 minutes. For your reference Medium-Rare (145F-150F), Medium (150F-155F), Medium-Well (155F-160F), Well (160F).
- Bathe these babies with sauce before serving, and plate with your favorite sides!
- Enjoy 🙂
*Photo is an original belonging to me.
*Recipe is adapted from Mama Hen’s Kitchen