Honey Citrus Chops Recipes

HONEY-GRILLED PORK CHOPS

Steps:

• Whisk honey, soy sauce, lemon juice, and garlic together in a bowl until marinade is smooth. Pour marinade into a resealable plastic bag, reserving about 1/4 of the marinade in a bowl for basting. Add the pork chops to the bag, coat with the marinade, squeeze bag to remove excess air, and seal the bag; marinate in the refrigerator at least 5 hours.
• Preheat grill for medium heat and lightly oil the grate. Remove pork chops from the marinade, and shake off excess. Discard remaining marinade.
• Grill pork chops on the preheated grill, basting with the reserved marinade during the last few minutes, until pork chops are cooked through, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let pork chops rest for 3 minutes before serving.

HONEY LEMON BONELESS PORK CHOPS

Steps:

• Trim fat from chops and score. Heat oil in fry pan. Brown chops on both sides. Drain fat. Combine Chili sauce, honey, lemon rind and juice, salt and pepper.
• Stir into pan. Cover and simmer over low heat about 30 minutes.
• Remove chops from pan and keep warm.
• Whisk together sour cream and flour. Stir into pan juices. Cook until smooth and thick. Spoon over chops.

GRILLED HONEY, LEMON, AND GARLIC PORK CHOPS

Steps:

• Combine all ingredients except pork chops in a small bowl.
• Place pork in shallow baking dish and pour marinade over pork. Cover and refrigerate 4 hours or overnight.
• Remove from marinade and reserve marinade. Heat the marinade in a small saucepan over medium heat to a simmer.
• Grill pork over medium hot coals 12-15 minutes, turning once during cooking and basting frequently with marinade, until meat termometer registers 155 degrees to 160 degrees F.

LEMON-HONEY PORK CHOPS

Steps:

• Arrange pork chops, narrow ends toward center, in square microwavable dish, 8x8x2 inches. Sprinkle with salt and pepper. Mix 2 tablespoons water, the honey, lemon peel, lemon juice, parsley and garlic; pour over pork.
• Cover with plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on Medium (50%) 5 minutes; rotate dish 1/4 turn. Microwave 12 to 15 minutes longer, rotating casserole 1/4 turn every 3 minutes, until slightly pink when cut near bone. Remove pork to warm plates.
• 3. Mix cornstarch and 1 tablespoon water; stir into mixture in dish. Cover tightly and microwave on High 1 to 2 minutes or until mixture thickens and boils. Spoon sauce over pork. Garnish with lemon slices.

GREEK HONEY-LEMON PORK CHOPS

Steps:

• Trim fat from chops.
• Place chops in resealable plastic bag set in a shallow dish.
• For marinade: In small bowl, combine honey, lemon peel, lemon juice, mint, oil, salt and cayenne pepper.
• Pour over chops.
• Seal bag; turn to coat chops.
• Marinate in the refrigerator for 4-24 hours, turning bag occasionally.
• Drain chops, discarding marinade.
• For a charcoal grill, place chops on the grill rack directly over medium coals.
• Grill, uncovered, for 11-13 minutes or until chops are slightly pink in center and juices run clear, turning once halfway through grilling.
• For a gas grill, preheat grill, reduce heat to medium.
• Place chops on grill rack over heat.
• Cover and grill as above.

GRILLED LEMON HONEY LAMB CHOPS

Steps:

• In large bowl, whisk together marinade/dressing ingredients. Remove 1/4 cup dressing and set aside.
• Add chops to bowl, turning to coat; let stand for 10 minutes or cover and refrigerate for up to 4 hours.
• Place on greased grill over medium-high heat; close lid and grill turning once, until medium-rare, about 10 minutes.
• In salad bowl, toss spinach, pepper, and onion with reserved dressing.
• Divide salad among plates; top with lamb chops, Serve with lemon wedges.