It’s grilling season . . . FINALLY! Let’s start the season out with some grilled chops and onion. The sweetness of a Vidalia onion is a perfect match for the honey-soy glaze that is used for both the chops and the grilled onion. Although this recipe asks us to brush the chops with Canola oil prior to cooking, I think that it creates a bit of a barrier that prevents the chops from really soaking up the glaze. I think that next time I will make sure to oil the grill before searing the meat and allow the glaze to really flavor the meat properly. My husband also suggest that we leave the onion on a bit longer to caramelize. Soy and Honey Pork Chops — definitely worth a try.
SOY AND HONEY PORK CHOPS (Serves 4)
- 1/2 cup honey
- 1/4 cup soy sauce
- 1 pinch crushed red pepper flakes
- 1 pinch freshly ground black pepper, or to taste
- 4 center-cut boneless pork chops – 1/2-inch thick
- teaspoons canola oil, or as needed
- salt to taste
- 1 large sweet onion, sliced
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Mix honey, soy sauce, crushed red pepper flakes, and black pepper in a bowl. Pour about 2 tablespoons of the honey-soy mixture into a small bowl and save for later. Brush chops with canola oil on both sides, and sprinkle with salt and black pepper.
- Grill the chops on the hottest part of the grill until lightly charred and crusty, 4 to 5 minutes per side. Move the chops to a cooler area of the grill, and continue to cook, brushing both sides generously with the honey-soy glaze, until chops are no longer pink inside, about 3 to 4 more minutes. The juices should run clear, and an instant-read meat thermometer inserted into the center of a chop should read at least 145 degrees F.
- While chops are grilling, brush slices of onion with oil, and sprinkle with salt and black pepper. Grill onion slices until they are translucent and browned, 3 to 4 minutes per side. To serve, place chops and onions on warmed plates, and brush the chops with the reserved honey-soy glaze
~ from AllRecipes.com