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Give that old “Pork Chops and “apple-saush” a break! C’mon, am I the only one who thinks of the Brady Bunch when they hear Pork Chops?! (Oh snap, did I just date myself!)
Whether you watched the original Brady Bunch episodes, re-run episodes after school like me or those from Nick at Nite you’ll love this Honey-Glazed Pork Chop recipe.
This is not one of my recipes but one that I found in my local Path-Mark grocery circular. I love perusing the local grocery flyer for great recipe ideas. Do you ever do this – try recipes from the supermarket flyer? I don’t always make the exact recipe but do save them for new recipe ideas.
In this particular instance I followed the exact recipe and really liked it. I Served it with some rice and broccoli. It’s a pretty quick and easy meal. I prepared it in about 45 minutes (or so).
NOTE: I did actually make one modification to the procedure. I spooned some of the juices over the top of the chops in the last few minutes of cooking, and then placed them about 6″ under the broiler on high until it got a crispy glaze. If you decide to do this I DO NOT recommend walking away – keep a close eye on the chops. Other than this modification I kept to the recipe ingredients and quantities.
Check out the recipe card below for the details and let me know what you think in the comments below.
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Honey-Glazed Pork Chops
- 4 in Bonepork chops 3/4" to 1" thick
- Salt and pepper to taste
- 2 TBS packed brown sugar
- 2 TBS honey
- Cooking Spray
- Pre heat 350 degrees F. Season chops with salt and pepper. Spray a large skillet with cooking spray. Heat the skillet over medium heat. Add the pork chops and cook until brown. Remove the chops from the pan and place in a 9x13" (or similar size) baking dish. In a bowl combine brown sugar and honey. Microwave in high for 20 seconds. Spoon half the mixture over the chops and coat evenly.
- Place pan uncovered into the oven. Bake for 15 minutes and then flip chops over. Spoon remaining honey glaze over the chops. Continue to bake another 15 minutes or until done.
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