- 1/4 cup lemon juice
- 1/4 cup honey
- 2 tablespoons soy sauce
- 2 garlic cloves, minced
- 4 boneless pork loin chops (6 ounces each and 1-1/4 to 1-1/2 inches thick)
- In a large resealable plastic bag, combine the lemon juice, honey, soy sauce and garlic; add the pork chops. Seal bag and turn to coat; refrigerate for 4-8 hours. Drain and discard marinade.
- Grill, covered, over medium heat for 6-8 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Yield: 4 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Honey-Garlic Pork Chops
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"I have no complaints on this recipe, however, the coffee molasses recipe is still unbeatable (on this site) for tender delicious pork chops."
"Didn't make this, but here's an answer to momtutu's question about using left over marinades:-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.-DON'T reuse leftover marinade for other food.-DON'T marinate in aluminum containers or foil, because a chemical reaction could spoil the food.These are also on http://startcooking.com/blog/271/Marinating-101--An-Introduction-to-Marinating-Beef--Chicken-and-Fish"
"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."
"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."
"This is the best way to grill prok chops ever! I sometimes add some red pepper flake for heat. Always a hit!!"