Lemon-Glazed Pork Chops

"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!"
photo by kristenblair17 photo by kristenblair17
photo by kristenblair17
photo by Darkhunter photo by Darkhunter
photo by Crafty Lady 13 photo by Crafty Lady 13
photo by gailanng photo by gailanng
photo by WiGal photo by WiGal
Ready In:




  • Preheat broiler.
  • FOR THE GLAZE ~ In a small mixing bowl, whisk together the 4 glaze ingredients, then set aside.
  • FOR THE CHOPS ~ Place chops on broiler rack or pan 3 to 4 inches from heat, & broil about 4 to 5 minutes or until well browned.
  • Remove from broiler & season with lemon pepper, then turn chops over & broil another 4 to 5 minutes.
  • Remove from broiler & spoon half the lemon glaze over each chop (reserving half of the glaze), then top with each with a thin slice or two of lemon.
  • Return to broiler & broil a final 3 to 4 minutes or until glaze bubbles & browns slightly.

Questions & Replies

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  1. 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.
  2. Great Flavor! My whole family enjoyed. We cooked ours on the grill while basting with the glaze.
  3. 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.
  4. 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
  5. 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.



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