Honey-Garlic Pork Chops Recipe
- 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)
- 1. 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.
- 2. 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.
Reviews for Honey-Garlic Pork Chops
"I have no complaints on this recipe, however, the coffee molasses recipe is still unbeatable (on this site) for tender delicious pork chops."
"<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"
"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!!"
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.