Dinner
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.
Updated
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)
Directions
- 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.
- 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.
- 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 |
