A Taste Of Honey…The Recipe

When you’re messing with someone’s favorite dish you better bring your “A” game. In the story that inspired this one, Miel was totally wowed by R.B. McCarthy’s recreation of her favorite pork chops. It’s quick, easy, moist, and loaded with exotic flavors. You can leave out the hoisin sauce and add grilled pineapple if you are going for a broader Polynesian taste, but the hoisin adds a warm, decidedly Asian edge.                                                                                                                                                                                                 

R.B.’s journals say he didn’t have a skillet that was truly oven proof so he went with browning the chops and then transferring to a baking dish. He also added a couple of tablespoons of the marinade to the baking dish before leaving it in the oven to finish. The sauce works great drizzled over the finished chops and is fantastic over the rice as well. The cabbage salad helps to mix up the smooth warmth of the chops and glaze with it’s sharper tastes while linking with the sweetness of the honey.  

Of course the rum makes the entire process work better !

Asian Honey Pork Chops 

4 thick pork chops 

1 tbsp honey

2 tbsp brown sugar

1/3 cup of dark rum

¼ cup soy sauce

4 cloves garlic minced

1 tsp ginger minced

1 tbsp sesame oil 

2 tablespoons Hoisin sauce

Lemon Basmati Rice

1/2 cup basmati rice

1 teaspoon canola oil

1 lemon, zest plus juice

1 slice (1 1/4 inch size) fresh ginger

1 cup no-fat, low-salt chicken broth

2 cups frozen tiny peas

salt and freshly ground black pepper

Asian Cabbage Salad                                                    

2 cups shredded green cabbage                                     

2 cups shredded red cabbage                                                                     

1 cup shredded carrots.                                                      

1/4 red onion, thinly sliced                                                                                        2 tablespoons fresh chives, chopped                                         

handful of chopped  fresh cilantro


2 Tbs olive oil

2 tsp minced ginger

2 cloves minced garlic

2 tbs brown sugar

1/4 cup soy sauce

1 tsp sesame opil

3 tbs rice wine vinegar

 Roasted sesame seeds

Asian Honey Pork Chops 

Preheat oven to 400 degrees.

Mix together the honey, brown sugar, soy sauce, garlic, hoisin sauce and ginger then pour into a large resealable bag. Toss in the pork chops and shake – the bag, not yourself. Be sure to coat the pork chops evenly. Let marinade for 20-30 minutes. Consume rum.

Heat the sesame oil in a large skillet on medium heat. 

Add in the pork chops, reserving the marinade, and cook for about 3-5 minutes until a golden brown color. 

Flip the pork chops and cook the other side until also golden brown color.

Place the skillet into the oven (or transfer to baking dish with a bit of the marinade added first) and cook for 6-10 minutes. Safe temperature is 165F. Be careful not to over-cook or the chops will dry out and become tough.

While the pork chops are cooking, add the reserved marinade into a small pot and bring it to a boil. Add the dark rum. Reduce heat and let simmer for 2-3 minutes or until thickened, stirring occasionally.

Serve the pork chops over rice with plenty of the thickened marinade drizzled on top. 

Garnish with sesame seeds and green onion.

Lemon Basmati Rice

Place rice in strainer and rinse under cold water.  Rinse until water runs clear

Heat oil in a small, nonstick skillet. 

Add the rice, lemon zest and ginger. Stir about one minute.  

Add the chicken broth and lemon juice.  

Bring to a boil, cover and simmer 16 minutes.  

Add peas, cover and cook 2 minutes. Remove from heat and add salt and pepper to taste.

Asian Cabbage Salad  

In a large bowl combine cabbages, carrots, onions, chives, and cilantro and set aside.   

Consume rum                   

Combine the dressing ingredients in a mason jar, shake vigorously. Then shake the jar to combine the ingredients

Pour over the slaw. Stir to combine.

Cover and let sit in the refrigerator for 30 minutes prior to eating

Check out the inspiration for this dish

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