Meatful Monday – Soy and Honey Pork Chops

What a difference two weeks can make in many ways.  For one thing – two weeks ago it was snowing and the temperature was very cold.  Today it was warm (40 degrees) and a beautiful sunset completed the day!  Last week marked the end of the first semester for Karl, our German student.  One of his classes was “Foods”.  As part of his final he had to choose a recipe and prepare it for class.  So, today I would like to share the delicious recipe that he chose.  I really thought he would choose a German recipe; however, when you are living on a hog farm in the state (IOWA) that is first in the nation for pork production it is only natural to choose a recipe featuring PORK, right?!!!  (Really – I had no influence on his choice!)  The recipe he chose came from


SOY and HONEY PORK CHOPS are great and are so easy!   Grilled pork chops brushed with a honey-soy sauce mix are served with grilled slices of sweet onion.  My favorite part is the fact that there is no marinating time for the sauce, you just mix it and brush it on.

1/2 cup honey
1/4 cup soy sauce
1 pinch crushed red pepper flakes
1 pinch freshly ground black pepper
4 center-cut boneless pork chops-1/2 inch thick – (We used regular chops with the bones as that is what is in our freezer.)
2 tsps. vegetable oil, or as needed
salt to taste
1 large sweet onion, sliced

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Mix honey, soy sauce, crushed red pepper flakes, and black pepper in a bowl. Pour 2 Tbsps. of mixture in a small bowl save for later.

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Brush chops with oil on both sides and sprinkle with salt and pepper.

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Grill the chops on the hottest part of the grill until lightly charred, 4 to 5 minutes per side. (We are able to set the temperature on our grill – so we set it to 440 degrees.)  Meanwhile, brush slices of onion with oil, and sprinkle with salt and black pepper. Grill onion slices in a basket until they are translucent and browned, 3 to 4 minutes.

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Move the chops to a cooler area of the grill, (we set the grill to 400 degrees) continue to cook, brushing both sides with the honey-soy glaze, until chops are no longer pink inside, about 3 to 4 more minutes. A meat thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C).

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To serve, place the chops and onions on warmed plates, and brush the chops with the reserved honey-soy glaze.

On a side note – the picture shows the chops placed in a casserole dish as we transported them to my mom’s in town for dinner.  Just as we placed them in the insulated tote and were about ready to walk out the door – Kevin walked back in the house and said, “We have black and white things running around!”

Calves in Lot 2

So, after a short round up of a few cattle we were off to town to sample Karl’s pork chops.  They were still warm and tasted great!

Take care,