Honey-Lime Pork Chops
From Taste of Homes Light N Tasty Premier issue, pg 27. These juicy pork chops are easy to prepare and the overnight marinade adds wonderful flavor. Family and friends will be requesting them often.
From Taste of Homes Light N Tasty Premier issue, pg 27. These juicy pork chops are easy to prepare and the overnight marinade adds wonderful flavor. Family and friends will be requesting them often.
- Carbohydrate 25.5434093608885 g
- Cholesterol 137.31 mg
- Fat 18.594042987094 g
- Fiber 2.84009206063141 g
- Protein 77.6161874279905 g
- Saturated Fat 5.99710527788594 g
- Serving Size 1 1 Serving (721g)
- Sodium 19506.7521442238 mg
- Sugar 22.7033173002571 g
- Trans Fat 2.94993691000038 g
- Calories 570 calories
Step-by-step
- In a large resealable plastic bag, combine the first four ingredients. Add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
- Drain and discard marinade. Grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
- For sauce, combine the broth, garlic, honey, lime juice, browning sauce and pepper in a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; stir into broth mixture. Return to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork chops.
Why are my chops tough despite hours in the liquid? Protein denaturation dictates everything here. Soy sauce contains sodium that alters muscle fibers, but acid from lime juice breaks down exterior collagen rapidly. If you exceed the eight-hour ceiling for the marinade, the outer millimeters of the meat turn mealy rather than tender. Monitoring the internal temperature with a digital probe eliminates guesswork entirely. Pull the meat off the heat source precisely when internal registers hit 145 degrees Fahrenheit, allowing residual heat to complete the cooking cycle during the required five-minute resting phase.
Controlling the Sear Without Drying
Direct radiant heat applied four to five inches from the source cooks lean cuts quickly. Medium-heat coals or a calibrated oven broiler caramelize the honey sugars on the surface before interior moisture evaporates. When flames flare from dripping fat, reposition the cut immediately to avoid bitter carbon deposits on the exterior. Achieving that mahogany crust relies on patting the surface dry after discarding the wet ingredients.Managing Next-Day Textures
Chilled protein dense cuts react poorly to microwave reheating. Slicing cold leftover chops thinly and warming them gently in a skillet with chicken broth restores moisture without overcooking the center. Storing cooked portions in an airtight container for up to three days maintains food safety standards.
