Recipes and Links

Honey-Garlic Marinated Pork Chops


Serves: 6, one pork chop each


¼ cup lemon juice (about 1 large lemon)

¼ cup honey

¼ cup low sodium soy sauce (or for gluten-free use gluten-free soy sauce or pure tamari)

¼ cup dry white wine

2 Tbsp minced garlic (about 4-6 cloves)

3 Tbsp Flying Olive Garlic, Lemon, Gremolata, or a Combination of Choice, divided

6 boneless pork loin chops, well trimmed, about 4 ounces each


In a 9” x 13” baking dish, combine the lemon juice, honey, soy sauce, wine, garlic and 2 Tbsp of Flying Olive EVOO(s) of Choice. Add the pork chops, then cover and refrigerate for at least 4 hours or overnight, turning the pork chops occasionally

Take the pork chops out of the refrigerator and let them warm up a bit. Add 1 Tbsp Flying Olive EVOO(s) of Choice and heatover medium-high heatuntil the oil just shimmers.

Add the chops and sauté for 2-3 minutes per side. Pour the marinade over the chops and bring to a boil (this step is very important to kill any bacteria!). Reduce the heat to low and simmer for 2-3 minutes or until desired doneness. An instant-read thermometer inserted into the thickest part of the pork chop should read 145 degrees F. Serve, topped with the sauce.

Inspired by an idea in a cookbook by Mr. Food and the American Diabetes Association: Diabetic Dinners in a Dash, 2006.

Submitted by Barb L.