Honey Grilled Pork Chops Recipe

These pork chops may be grilled or baked in the oven, although grilling on the BBQ is the best.

INGREDIENTS:

• 8-10 extra thin sliced pork chops

• 2 cups honey (use more if needed)

• Soy sauce

PREPARATION:

• Pour honey in a bowl and add soy sauce until sauce is a syrupy consistency

• Place the pork chops in a bowl and cover it with the sauce

• Let the chops marinate for 2-24 hours (the longer they marinate the stronger the flavor)

• Turn the sauce in the pan on low heat

• Place the pork chops on the grill or in the oven, brush the left over marinade onto the pork chops as needed

• Cook the pork chops until cooked all the way through

• When the pork chops are finished, pour the sauce from the pan into a pouring dish, you can add the sauce to the pork chops when the dish is served

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Lemony Pork Chops

INGREDIENTS:

• 4 pork loin chops 1-1/4 inches thick

• 1/4 cup lemon juice

• 2 tablespoons vegetable oil

• 2 tablespoons water

• 2 tablespoons snipped parsley

• 2 teaspoons chopped chives

• 1 teaspoon salt

• 1 teaspoon crushed dried tarragon

• 1 teaspoon grated lemon peel

• 1/2 teaspoon crushed dried savory

PREPARATION:

• Simmer the lemon juice, oil, water, parsley, chives, salt, tarragon, lemon peel, and savory in a small pan for 3-4 minutes, stirring occasionally (marinade)

• Let the mixture cool

• Place the pork chops in a plastic container, pour the marinade over the pork and close the container

• Marinate the pork chops in the refrigerator for 6-8 hours or overnight, turning occasionally to distribute marinade

• Drain the pork chops and reserve the marinade

• Grill the pork chops over medium coals for about 8 minutes

• Turn the pork chops and grill for about 8 more minutes, brushing occasionally with the reserved marinade

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Pork Chops With Vanilla-Scented Apples Recipe

INGREDIENTS:

• 4 loin or rib pork chops

• 3 large sweet apples, cored, peeled and sliced into 12 slices

• 2 tablespoons butter

• 2 tablespoons brown sugar

• 1/4 cup apple juice or cider

• 1/2 to 1 teaspoon pure vanilla extract

• Salt and pepper
  
  PREPARATION:

• Grill or pan cook the pork chops until barely done, place on a platter in a warm oven

• Add the butter and the brown sugar to the pan you used to cook pork chops and set over to medium heat

• Stir the blend to blend well and to allow to slightly caramelize and to loosen small pieces of the pork chops.

• Add the apple juice or cider and the apple slices

• Cook the apples just until done, then remove the apple with a slotted spoon and set them aside

• Reduce the pan juices to two to three tablespoons, remove from the heat and add vanilla, salt and pepper

• Add the apple slices, return to heat until the apples are hot and pour it over the pork chops

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Honey-Soy Glazed Pork Chops Recipe

INGREDIENTS:

• 4 trimmed boneless pork loin chops, cut 3/4 inch thick

• 1/4 teaspoon coarsely ground black pepper

• 3 tablespoons honey

• 2 tablespoons soy sauce

• 1 tablespoon balsamic vinegar

• 1/2 teaspoon cornstarch

• 1 garlic clove, minced

PREPARATION:

• Sprinkle one side of each pork chop with black pepper

• Heat a nonstick 12″ skillet over medium-high heat until hot

• Add the pork chops, pepper side down, and cook until browned (about 4 minutes)

• Reduce the heat to medium, turn the pork chops and cook until they just lose their pink color (6 to 8 minutes)

• Transfer the pork chops to platter; cover with foil to keep warm

• Mix honey, soy sauce, balsamic vinegar, and cornstarch in a bowl until smooth

• Cook garlic in a skillet for 30 seconds, then stir the honey mixture into the skillet

• Keep stirring snd cook for another minute

• Spoon the sauce over the pork chops and serve

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Pork Chops a la Capers

INGREDIENTS:

• 6 pork loin chops cut 3/4-inch thick

• 1 teaspoon vegetable oil

• 1 cup chicken broth

• 1/2 cup fresh lemon juice

• 1 cup sliced leeks

• 1 tablespoon minced fresh thyme leaves

• 1/2 teaspoon grated lemon peel

• 1/4 teaspoon salt

• 1 1/2 cups cooked and drained baby carrots

• 2 cups sliced fresh mushrooms

• 2 tablespoons cornstarch

• 1 cup whipping cream

• 2 teaspoons capers

PREPARATION:

• Brown pork chops in oil in a nonstick fry pan

• Stir in chicken broth, lemon juice, leeks, thyme, lemon peel and salt and Bring to a boil

• Reduce the heat, cover and simmer for 15-20 minutes or until the pork chops are tender

• Place the pork chops on serving platter.

• Add the carrots and mushrooms to skillet; simmer 5 minutes

• Gradually stir combined cornstarch and whipping cream into pan liquid

• Cook and stir in capers until thickened

• Serve sauce over the pork chops

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