Honey glazed Pork Chops

honey
Anxiously awaiting my first granddaughter to make the grand entrance to the world, I’m only making meals that don’t take much preparation time. I want to be available at a minute’s notice to meet this new precious little life.
These simple and tasty pork chops are my absolute favorite. They are so moist and flavorful, sweet but not too sweet. I paired them up with Jasmine rice and sugar snap peas and I can’t think of any better combination. I am definitely making this again soon.
Ingredients:
4 Pork Chops

3 tablespoons Honey
2 tablespoons vegetable Oil
¼ cup Soy sauce
1 small Onion, chopped
1 teaspoon Worcestershire sauce
¼ cup Water
¼ teaspoon ground Ginger
1/8 teaspoon ground Black Pepper
½ teaspoon Garlic Salt

Directions:

Preheat oven to 325 degrees F. In a large skillet heat the oil on medium-high and brown pork chops about 3 minutes on each side or until golden brown in color. Transfer to a baking dish.

In a bowl, mix the honey, onion, water, soy sauce, Worcestershire sauce, ginger, pepper and garlic salt. Pour over pork chops in baking dish.
Bake pork chops 1 hour to an internal temperature to 165 degrees F, turning them once or twice. If your pork chops are really thin, reduce the baking time.
Sugar snap peas made super easy: use steamable frozen ones. I steamed the whole bag in the microwave first. I sautéed one chopped green onion for a minute in the pan with reserved pork chops drippings  and then added sugar peas. I seasoned them with a pinch of sugar, black pepper, and garlic salt.

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of the Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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2 Comment

  1. Reply
    Bunny
    January 20, 2014 at 6:19 pm

    Made this for dinner tonight! Turned out so yummy!

    1. Reply
      allthatsjas
      January 22, 2014 at 2:50 pm

      Thank you Bunny! 🙂

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