Pork Chops with Tangy Honey Sauce Recipe - Allrecipes.com
Pork Chops with Tangy Honey Sauce Recipe
  • READY IN ABOUT 5 hrs

Pork Chops with Tangy Honey Sauce

Recipe by  

"These sweet and tangy pork chops are flavorful and very easy to make. I pour the marinade over the pork chops in a freezer bag, then freeze them for future use. I take them out of the freezer the night before I want to serve them, and thaw in the refrigerator. By dinner time, they are ready to bake, making a quick and delicious meal!"

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Ingredients Edit and Save

Original recipe makes 6 pork chops Change Servings
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Directions

  1. Place pork chops into a large resealable bag. In a blender or food processor, combine the garlic, vinegar, soy sauce, honey, ginger, and pepper. Puree until the garlic has been finely chopped. Pour this mixture over the pork chops. Seal, and marinate in refrigerator at least 4 hours.
  2. Preheat oven to 350 degrees F (175 degrees C). Transfer the pork chops and marinade to a baking dish.
  3. Bake uncovered in the preheated oven until the sauce has reduced, and the pork is no longer pink in the center, about 25 minutes.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 45 mins
  • READY IN 4 hrs 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 05, 2008

I really liked this recipe. The marinade was excellent! I only marinated the chops for about an hour, then popped everything into the oven for about 20 minutes. The marinade didn't reduce much in the oven, so I poured it into a saucepan and boiled for about 5 minutes. It definitely reduced and thickened. As other readers suggested, I also added some red pepper flakes to the marinade. Will definitely make again!

 
Most Helpful Critical Review
Jan 14, 2008

I thought the flavor was good and the chops were tender, however the sauce did not "reduce" for me at all, even after doubling the baking time. I wouldn't recommend this dish.

 

38 Ratings

Apr 23, 2008

This is fantastic! I marinate 2 pork chops overnight, then grill them. I boil the marinade for 3 minutes, so that I can use it to baste the chops while they are on the grill. One suggestion: if you are going to make more than 3 or 4 chops, double the recipe. I have used this as a marinade several times... it makes a wonderful pork chop!

 
Oct 31, 2007

I also added some red pepper flakes to the sauce to give it some heat. Then I added a few extra cloves of garlic. It went over very well, but I think it would have been better if allowed to marinate overnight.

 
Apr 14, 2009

My husband, who is NOT a fan of pork chops, said after eating this meal, "You can make that one again! That was really good!" Whoo hoo!

 
Jul 06, 2010

My husband said these were the best pork chops he ever ate. I love the marinade....will try it also on chicken and maybe even on pasta salad! **I cooked boneless pork chops for 35 min on 425 degrees **I used 1/2 tsp of jarred minced garlic instead of a fresh clove

 
Apr 21, 2008

Good marinade, I left it overnight in the fridge and the meat was very tender. On the BBQ, the marinade does burn easily and is hard to cleanup.

 
Sep 30, 2010

This was very tasty - better than I expected, but not totally awesome. I made it exactly as written, except for extending the baking time past 30 minutes. The sauce was a little thin, but nothing bad. It had a good teriyaki-sauce kind of flavor, though I don't know if such small amounts of ground ginger and black pepper made a noticeable difference. Overall, this recipe is worth making again sometime - I'll just bake it even longer.

 

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Nutrition

  • Calories
  • 219 kcal
  • 11%
  • Carbohydrates
  • 24.1 g
  • 8%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 7.3 g
  • 11%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 14.8 g
  • 30%
  • Sodium
  • 330 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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