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
When I say I am terrified of cooking pork chops I mean “I’ve been married to a man who loves pork chops for 5 years and this is only the second time I’ve ever made them for him” terrified. I over cook meat. Ask Perry and he will gladly tell you how many times I’ve ruined a recipe because I just cannot stomach the thought of eating possibly undercooked meat. For real you guys I could survive an apocalypse off jerky and be happy as a clam. Perry kept dropping hints that he was craving the comforts of a home-cooked pork chop so I turned to my trusty sidekick, pintrest. I found the original recipe at http://www.kitchen-concoctions.com but adapted my own little recipe from theirs. The only reason I adapted my own for this one is because with a cross-country move and 2 kids (one of which is only 3 months old) it’s not very feasible to buy a 6 pack of nice brown beer to dump only one in a sauce. We’ve been sipping on coors light for the past few months, if the mood strikes, so thats what I had in sorts for beer. That being said, the sauce was still amazing with the cheap-nowhere-near-brown-hued-or-robust and I would suggest using any beer you can get your hands on so long as it isn’t banana bread or chocolate pretzel infused etc. The recipe was simple enough that even I was able to pull it off (with coors light nonetheless) and the flavor was fantastic!
Serves: 4-5 Calories: approximately 334 calories per chop with nice ladling of sauce Time: 40 minutes
- 4 pork chops, I used boneless about 1/2 inch thick
- 1/4 tsp salt
- 1/4 tsp pepper
- 3/4 cup of beer, brown ale is recommended but coors works too.
- 1/4 cup Dijon mustard
- 3 tbsp honey
- 3 tbsp butter, melted
- 2 tbsp fresh rosemary, chopped (+ more for garnish)
- 3 cloves of garlic, minced
- 1/2 cup whipping cream
- Preheat oven to 375 degrees Fahrenheit
- Season both sides of pork chops with salt and black pepper. Place on a greased 9×13 baking dish
- Whisk together beer, Dijon, honey, butter, rosemary and garlic. Pour this mixture over the pork chops.
- Bake pork chops for 25-30 minutes.
- Remove pork chops from sauce and roasting pan
- Heat a saucepan over medium heat and the add juices from roasting pan. Stir in the whipping cream and boil until reduced consistently stirring.
- Serve the chops with cream sauce drizzled overtop.
*Photo is an original belonging to me
*Recipe adapted from http://www.kitchen-concoctions.com