Pork chop recipe with honey

Harry · October 2008

Although I've searched the forum and the recipe section, I can't find this.

Quite some time ago I did some thick Pork Chops with a recipe that included honey. Now, I can't seem to find that recipe. Can anybody direct me to it?
Thanks for the help.
Harry

BENTE · October 2008

not sure what you are looking for but try this::::

Pork, Chops, Honey Garlic

This elegant yet simple recipe from Sweetened Naturally with Honey cuts the fat, not the flavor. Versatile, wholesome honey adds its golden touch to this and every dish.

4 boneless center-cut lean pork chops (about 4 ounces each)
1/4 cup lemon juice
1/4 cup honey
2 Tbs soy sauce
1 Tbs dry sherry
2 cloves garlic, minced

1 Combine all ingredients except pork chops in small bowl.
2 Place pork in shallow baking dish; pour marinade over pork.
3 Cover and Refrigerate 4 hours or overnight. Remove pork from marinade.
4 Heat remaining marinade in small saucepan over medium heat to simmer.
5 Broil pork 4 to 6 inches from heat source 12 to 15 minutes, turning once during cooking and basting frequently with marinade. (May also be grilled.)

Servings: 4

Recipe Type
Main Dish, Meat

Recipe Source
Source: National Honey Board

Red Star Yeast and the National Honey BoardRed Star Yeast and the National Honey Board

Richard Fl · October 2008

there are many. Here is one.

Pork, Chops, Buttermilk, Eggtucky

Ross...Mike's notes are a bit sketchy ..no offense mike...I took the liberty of 'enhancing' them a bit..more than glad to share..Mike feel free to offer any corrections you think necessary

INGREDIENTS:
4 1 Inch Thick bone in pork chops
Marinade in Buttermilk overnight
Breading
1/3 cup flour
1/3 corn meal
3 Tbs Swamp Venom
1 Tbs John Henry Hot Pecan
1 Tbs John Henry Jalapeno Rub
tsp kosher salt
Sauce:
1/3 cup favorite BBQ sauce
3 Tbs honey
1 Tbs maple syrup
1 Tbs Louisiana hot sauce
1 Shot Bourbon
stir ingredients together and refrigerate until ready to use

Procedure:
1 Dip each chop in breading and flip…knock off excess, only a thin layer is required. Refrigerate minimum 1 hr to let breading setup.
2 Setup Egg for indirect at 275 (platesetter legs up, standard grid)
3 Place well oiled grid on Egg
4 Cook chops to 160 internal 1- 1 1/12 hrs turning only once. Let cook a minimum of 45 mins. Before first turn. Turn carefully so as not to dislodge breading.
5 At approx. 160 internal change setup to direct cook and begin to baste with sauce
6 Baste every 10-15 mins. Turning carefully until baste is browned and breading is crispy. (approx 20-30 mins).
7 Remove and let rest for 5-10 mins before serving.

Recipe Type
Main Dish, Meat

Recipe Source
Source: BGE Forum, Eggtucky, 2008/03/22

2008/03/24--Eggtucky---Here in KY we use buttermilk for almost all breaded meats..everthing from yard bird to frog legs, wings, etc...I think it adds a richer flavor and when soaked overnight gives the breading a nice even coat and holds well..i prefer it also Mike to an egg wash...prolly cuzz it's more fattening!! ..one thing I added that I think helped the final flavor and crispyness is I removed the platesetter near the end and while basting did the cook direct..this finished em off nicely

Harry · October 2008

Looks great. Thank you both.
I'll give it a try.
Harry

Pork chop recipe with honey

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