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Honey Lime Marinated Pork Chops Recipe
  • Dinner, Grill it

Honey and Lime Marinated Pork Chops

The sweet honey taste balances the hint of citrus, but the smokey barbecue flavour and sweet apple glaze make this main course a hit for every family barbecue this summer.

Prep Time

Servings

4

Marinade

1/4 cup canola oil (60 mL)

1/4 cup honey (60 mL)

1/4 cup chicken stock (60 mL)

2 Tbsp Sriracha (30 mL)

Zest and juice of two limes (2)

2 garlic cloves, minced

4 -(8 oz/250 g each) bone-in pork chops (4)

Apple Glaze

2 cups apple juice (500 mL)

1 Tbsp soy sauce (15 mL)

  1. In a bowl, combine, canola oil, honey, chicken stock, Sriracha, lime juice and zest and garlic. Whisk to mix. Pour mixture into a resealable plastic bag and add pork chops; seal the bag and massage the marinade over each of the pork chops. Place in the refrigerator for 1 hour and upto 24 hours.
  2. Pour apple juice into a medium size saucepan. Place over medium high heat and bring to a boil. Reduce heat and simmer until reduced to about 1/2 cup (125 mL). Add soy and whisk to mix.
  3. Preheat a barbecue to medium-high heat. Remove pork chops from marinade and pat dry; discard marinade. Season each with salt and pepper. Brush barbecue grates with canola oil before cooking pork chops. Place pork chops on grill and cook for about 4 minutes. Turn each chop 45 degrees and cook another 4 minutes. Flip over and repeat. Cook pork chops to an internal temperature of 71°C (160°F) While cooking, baste with Apple Glaze. Remove chops from grill and let rest for 5 minutes. Brush with additional apple glaze before serving.

 

Ingredients

Marinade

1/4 cup canola oil (60 mL)

1/4 cup honey (60 mL)

1/4 cup chicken stock (60 mL)

2 Tbsp Sriracha (30 mL)

Zest and juice of two limes (2)

2 garlic cloves, minced

4 -(8 oz/250 g each) bone-in pork chops (4)

Apple Glaze

2 cups apple juice (500 mL)

1 Tbsp soy sauce (15 mL)

Did you know?

Did you know?

Directions

  1. In a bowl, combine, canola oil, honey, chicken stock, Sriracha, lime juice and zest and garlic. Whisk to mix. Pour mixture into a resealable plastic bag and add pork chops; seal the bag and massage the marinade over each of the pork chops. Place in the refrigerator for 1 hour and upto 24 hours.
  2. Pour apple juice into a medium size saucepan. Place over medium high heat and bring to a boil. Reduce heat and simmer until reduced to about 1/2 cup (125 mL). Add soy and whisk to mix.
  3. Preheat a barbecue to medium-high heat. Remove pork chops from marinade and pat dry; discard marinade. Season each with salt and pepper. Brush barbecue grates with canola oil before cooking pork chops. Place pork chops on grill and cook for about 4 minutes. Turn each chop 45 degrees and cook another 4 minutes. Flip over and repeat. Cook pork chops to an internal temperature of 71°C (160°F) While cooking, baste with Apple Glaze. Remove chops from grill and let rest for 5 minutes. Brush with additional apple glaze before serving.

 

Nutritional Analysis

Calories

510

Total Fat

23 g

Saturated Fat

5 g

Cholesterol

170 mg

Sodium

460 mg

Carbohydrates

17 g

Fiber

0 g

Sugar

17 g

Protein

55 g

Potassium

739 mg

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