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"'Mmm, mmm good' is what family and friends say when I serve these juicy chops," says Helen Carpenter of Albuquerque, New Mexico. "I like them for another reason, too—they're easy to prepare ahead of time!"
This recipe is:
Quick
Originally published as Honey-Garlic Pork Chops in Country Woman July/August 1995, p28
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on May. 30, 2011 by revjoannrom828
<p>Didn't make this, but here's an answer to momtutu's question about using left over marinades:</p><p>-DON'T use marinade from raw meat or fish as a sauce unless it's boiled first for several minutes. It contains bacteria from the raw meat.</p><p>-DON'T reuse leftover marinade for other food.</p><p>-DON'T marinate in aluminum containers or foil, because a chemical reaction could spoil the food.</p><p>These are also on http://startcooking.com/blog/271/Marinating-101--An-Introduction-to-Marinating-Beef--Chicken-and-Fish
Reviewed on Jul. 30, 2010 by momtutu
So do you used reserved marinade to baste them with, make extra or what? I have always read that you should not baste with marinade that has been used on raw meat.
Reviewed on Jul. 16, 2010 by bettyaking
I am not sure where I got the recipe but I have been grilling my chops like this for years. It is simple and has a great taste. I spritz the chops with water from a spray bottle and I use the left over marinade to baste them. Keeps them moister.
Reviewed on Jul. 15, 2010 by kakreska
This is the best way to grill prok chops ever! I sometimes add some red pepper flake for heat. Always a hit!!
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