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Honeyed Pork Chops

Honeyed Pork Chops

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BOOKCHICKADEE

This recipe has been enjoyed by our family for several years now. Between the honey, ginger, and the soy sauce you will find a delicious flavor.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 10.1 g
  • 15%
  • Carbs:
  • 10.6g
  • 3%
  • Protein:
  • 25.8 g
  • 52%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 643 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Heat the oil in a skillet over medium heat, and brown the pork chops about 5 minutes on each side. Transfer to a baking dish.
  3. In a bowl, mix the honey, water, soy sauce, onion, ginger, and pepper. Pour over the pork chops in the baking dish.
  4. Bake pork chops 1 hour in the preheated oven, to an internal temperature of 145 degrees F (63 degrees C).
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Reviews

Indira
309
12/7/2005

excellent recipe - my kids and husband loved it. I recommend adding garlic and I also doubled the honey. I covered the baking sheet with foil for half the cooking time and then uncovered for the last half to get the glazing. I served with rice and broccoli.

ryann
191
12/18/2006

We all LOVED LOVED LOVED this meal it was fantastic! Because I was feeling too lazy to chop the onion I THINLY sliced the onion and made a bed of it for the chops to lay on and poured the sauce over the top of it all.Once the chops were cooked I strained the drippings and made a sauce by making a roux with 1 T. butter and 1 T. flour then added the drippings. The onions were an added treat (if you don't mind cooked onions). So sweet and tender. Served with Japanese-Style Sesame Green Beans (also on this site), mandarin oranges and plain white rice. WOW. As another suggested, it would be great to mix some of the sauce in with the rice (rather than just piling it on top). SO SO SO Yummy.

Dorese
110
9/10/2006

This was GREAT! I made it for company tonight (which always makes me a little nervous, trying a new recipe with company coming) but it turned out exactly as I was hoping. The only change I made was to use half soy sauce and half teriyaki sauce instead of all the soy sauce that was called for. It was sweet but not too sweet, and the meat was so moist! It tasted like I had marinated it. I did only end up cooking it for about 40 minutes and it was completely done, even a little more dry than I would have preferred.