We’ve had uncharacteristically wet weather in Colorado this year, but the last few weeks have warmed up more like usual. And dry, hot weather is a perfect time to barbecue! I pulled out one of my favorite recipes last week and boy, it had been too long since I’d made it! I’m eager to share this one with you because we just love it so much!
Honey Garlic Pork Chops
- 8-12 pork chops (remove bones, if any)
- 3/4 cup lemon juice
- 3/4 cup honey
- 6 Tbsp low sodium soy sauce
- 3 Tbsp dry sherry or dry white wine
- 6 cloves garlic, minced
- Cornstarch, flour, or other thickener of choice
In a glass baking dish or marinade dish, combine lemon juice, honey, soy sauce, sherry, and garlic. Stir carefully until thoroughly mixed and all of the honey is dissolved.
Add the pork chops to the marinade, coating completely. Cover and refrigerate overnight to marry the flavors, turning once.
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Preheat your grill. Remove the chops from the marinade and grill them on medium until cooked through. My chops were very thin this time so grilling didn’t take very long, but I’ve used thicker chops in the past without incident.
You could also cook these on the stove top or broil them, however, I never had much luck with either. There’s a lot of natural sugar in this marinade, and I’ve found that makes it quick to burn. I’ve always had the best luck cooking this one outside.
While chops are cooking, put remaining marinade in a medium saucepan and bring to a boil–but beware boil over. Again, all the sugar will make it expand quickly once it gets going.
Lower heat and thicken with corn starch, flour, or other allergy-friendly thickener of choice. Allow to simmer for a few minutes.
Linking up at Allergy Free Wednesdays, Gluten Free Fridays, and Corn-free Everyday