Honey Garlic Pork Chops

Ok, I have to admit, I’ve always claimed to hate pork chops….I know, I know, yet here I am making a recipe for them. Turns out you CAN get tired of eating chicken 91823 times 129387 different ways. Truth is, I hate any kind of meat with bones because I hate cutting around them, and get grossed out seeing veins and different colored meat. So when I saw boneless cuts of pork, I figured I’d give them a try.

I knew I wanted to make them honey + garlic flavored, because who could go wrong with that…I marinated them overnight and yummmmmm. This is one of my favorite, easy, mama and family approved go-tos now!

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[I ate mine too fast to take a picture so this herb crusted gem is from Pinterest, but looks similar to how these delicious little babies turn out! My sister is trying this recipe tonight so I’ll update with our own pictures soon]

Ingredients:

  • 3 boneless cuts of pork
  • 1 large gallon-sized Ziplock bag or Tupperware for marinading
  • 1 cup dijon mustard
  • 1/2 cup raw, local honey
  • 1 tablespoon garlic, minced
  • 1 teaspoon of Bragg’s apple cider vinegar
  • 2 splashes of champagne or dry white wine
  • 1 cup Panko Flakes [I had Parmesan Italian Herb on hand so used that; if you have plain and want to add seasoning, you can mix parmesan cheese & Italian Herbs to get the same effect]
  • 1 tablespoon olive oil or melted coconut oil
  • 1/2 tablespoon liquid soy aminos
  • Spray coconut or olive oil
  • Foil
  • Bakin Sheet
  • 1 medium-sized bowl

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Directions:

  1. Poke pork chops with fork a few times on each side to help infuse flavors
  2. Add all ingredients except Panko to bag or Tupperware and let meat marinade in fridge anywhere from 5 hours to overnight.
  3. When ready to begin cooking, add Panko to a medium-sized bowl
  4. Remove one pork chop at a time & evenly coat both sides in Panko
  5. Line baking sheet with foil and coat with spray olive or coconut oil
  6. Add each piece of Panko coated pork to baking sheet
  7. Bake at 350 for 30-40 minutes, or until middle is cooked all the way through and no longer pink.
  8. Remove, let cool, serve, and enjoy!

*These are delicious left over as well! When reheating, these are best when re-cooked in a toaster oven or oven so Panko gets crispy again. Enjoy on top of salad, in a wrap, or as a main dish. XO

Can’t wait to hear what you think! This marinade is also delicious as a crock-pot recipe on chicken or pork as well! Bake high 4-5 hours or low 6-8 hours, or until meat is cooked all the way though. Enjoy!

XO,

Shelley

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