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Honey-Garlic Grilled Chops

Honey-Garlic Grilled Chops: Main Image

Quick Facts

Servings: 4
Prep Time: 5 min.
Cook Time: 15 min.
Total: 20 min.
These simple pork chops taste as good as they look. They cook quickly on the grill or in equal time under the broiler.

Ingredients

  • 4 boneless pork chops, 1-inch thick
  • 1/4 cup lemon juice
  • 1/4 cup honey
  • 2 Tbs soy sauce
  • 1 Tbs dry sherry
  • 2 cloves garlic, minced

Directions

  • Combine marinade ingredients and pour over chops in self-sealling plastic bag and seal bag. Refrigerate 4-24 hours.
  • Prepare covered grill medium-hot coals. Remove chops from marinade (discard marinade). Grill chops over direct heat 12-15 minutes, turning occasionally until internal temperature on a thermometer reads 160° F.
Recipe courtesy of the National Pork Board

Serving Suggestion: Serve with a carrot-lime salad, steamed green beans, a buttered French loaf on the grill, and a chilled dry Riesling wine.

Cooking Tip: When you are in a hurry-turn to cuts that cook up quickly, such as chops, tenderloins and cutlets.

Nutrition Facts

Calories 189
  Calories from Fat 20 (11%)
(3%)Total Fat 2g
(3%)Saturated Fat 1g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
(17%)Cholesterol 51mg
(20%)Sodium 473mg
(14%)Potassium 498mg
Total Carbohydrate 20g
(1%)Dietary Fiber 0g
Sugars 18g
Sugar Alcohols 0g
(43%)Protein 22g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.

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