By Sydney Mike on September 10, 2008
Photo by kristenblair17
Photo by kristenblair17
"This quick & easy recipe comes from the 1966 Quick & Easy Dinners cookbook by the editors of Sunset Magazine. When serving these chops, I like using the reserved half of the glaze over brown rice & peas!"
Serving Size: 1 (369 g)
Servings Per Recipe: 2
"These pork chops were soooooo good. The glaze really made this dish. The pork chops were tender, moist and yummy. I can't wait to try this glaze on chicken. This recipe is a definite keeper. Recipenapped for November, 2009 Aus/NZ Swap."
"Great Flavor! My whole family enjoyed. We cooked ours on the grill while basting with the glaze."
"Hi, Syd! You've got yourself another winner. I didn't have any honey mustard, so just used honey and some Tabasco grainy mustard. I don't think it threw the recipe off to any discernable degree. I used boneless chops, but think I will try bone-in next time. As always, thnx for posting. Made for Comfort Cafe Summer 2009."
"The lemon glaze is so good it has potential on other food items, like sweet rolls. I literally could eat it with a spoon. What am I saying? I DID eat it with a spoon! Made for PRMR"
"An absolutely fabulous recipe: so quick to make with such stunning results making this a recipe that's both great for busy week nights and to serve to guests. :) Very much a citrus lover's recipe! The glaze was divinely flavoursome (a great blend of flavours) and the meat - in consequence - so wonderfully tender and flavoursome. A dish to impress when in reality you have put in very little effort. If you can live with that illusion, DO TRY THIS RECIPE! Thank you, Sydney, for sharing yet another great recipe. Made for PRMR."
"Oh my gosh, what a truly wonderful dish. We really really enjoyed this. It was so easy to prepare, and the tangy lemon glaze was just the right touch to make a plain pork chop so tasty and so elegant. Thanks for another winner, Syd! Made for "Please Review My Recipe" tag game, March 2009."
"Love the lemon and pork combo! Definitely easy to make too. I also like that I always have these ingredients on hand. I did have lot of glaze left over so next time will only make half of the glaze recipe-and there will be a next time. We did put some of the glaze over rice and cabbage to dude it up a bit. Thanks Sydney Mike for posting another winner. Made as part of the Top Favorites of 2008 tag."
"I had a Pork loin that I wanted to use up so I made it with this recipe. It was utterly delicious. I seasoned the loin with the lemon pepper seasoning cooked at 180 celsius and the basted with the glaze for the last 20 minutes. It was moist and tender and the flavour was awesome. I also poured the extra glaze and pan juices over the meat at the end. I am sure this is fantastic with chops as well, I just wanted use my loin up. A winner of a recipe Sydney Mike very easy to make (always a bonus) with a wonderful end result!!"
"I would give this glaze 10 stars if possible. My MIL makes a similar glaze for ham except no lemon and WOW does that addition of lemon take it to an all new YUMMINESS. I used porktenderloin medallions that I sauted until cooked then just added the glaze right to the pan and cooked for maybe 5 minutes to let the sugar dissolve. My family raved first about the smell of this cooking and then the taste.I think this would also be great with chicken Thanks Sydney Mike for posting this keeper. Made for " Newest Zaar" tag Dec 08"