Description: This simple dish is a favorite among the Easterlings. It goes well with rice and steamed veggies.
Submitted by: Morna_Child_of_Eru on 2005-05-26 16:30:40
Prep Time: 30-60 mins, depends on how long you marinade chops
Ingredients3-4 thin pork chops
1 cup honey
grill or broiler
InstructionsPour the honey into a bowl and heat to loosen it (20 seconds in the microwave works well). Add soy sauce and stir until it has the consistency of store-bought maple syrup.
Place the pork chops in a container with a tight-fitting lid or in a zip-top plastic bag. You can grill the chops right after dipping them, or marinate them in the refrigerator as long as you choose. Marinating for 30 minutes (turning once halfway through) works well.
Cook the chops on the grill over low heat, basting with the reserve marinade, turning once (about 5-10 minutes per side).
You can also use your oven's broiler to make this recipe. You'll need to move the rack to a slot near the bottom of the oven to avoid over-cooking the meat.
The chops are done when an instant-read thermometer inserted into the side of the thickest part of the chop reads 155 degrees F (clear juices are not a good indicator of safe cooking temp, and cutting the meat to check for pink lets all those tasty juices out).
When the thermometer reads 155, remove from the heat and let stand, covered, for 5 minutes. This is called "resting", and it makes a Huge difference. When heat from the stove is pressing in on the meat, the juices are squeezed into the center of each chop. Taking the meat off the fire and leaving it alone lets the heat already in the meat force the juices back out, turning what could have been a dry pork-chop into a moist, mouth-watering one.
Also be aware that the temp will, for a few minutes, continue to rise within the meat. This is called "carry-over". If we remove the meat at 155, carry-over will take it 160 (safe temp for pork) without over-cooking.
Serve and enjoy. This disch goes well with rice and steamed veggies.