Honey lemon Pork chop


Serves: 4
Preparation time: 20 minutes
Cooking time: 30 minutes

4 frenched pork chops
10 tablespoons honey
Peels and juice of 4 lemons
8 garlic cloves, minced
Grind fresh black pepper
1 tablespoon (14 g) unsalted butter
6 tablespoons vegetable oil
For the vegetable Tian:
2 medium zucchinis
2 medium yellow squashes
2 medium red onions
6 tomatoes, same size as the zucchinis and squashes
7 tablespoons extra virgin olive oil
6 thyme sprigs
Salt and pepper to taste

2 lemons cut in 4 wedges, and some frisée salad

Honey Lemon Pork Chop

With Vegetable Tian

Recipe from the cookbook Sinful Delights


Preheat the oven to 400˚F (200˚C). Set the rack in the middle. Cut the zucchinis, yellow squashes, tomatoes, and onions in sections approximately 3/16 inch (5 millimeters) thick using a mandolin or a knife. Coat an oven dish with 3 tablespoons of olive oil. Stack on the palm of your hand one slice of zucchini, one of yellow squash, one of onion and one of tomato. Place them in the greased oven dish and then start over until all the remaining vegetables are used up. Drizzle the remaining olive oil over the vegetables. Season and sprinkle with thyme. Cook in the oven for 30 minutes.

Meanwhile, season the pork chops.

In a bowl, mix the honey, lemon peels, lemon juice, garlic, and two pinches of salt and one of pepper. Pour into a pan and let the sauce simmer.

Using a 12-inch (30 cm) frying pan, melt 1 tablespoon of butter (14 g) and 6 tablespoons of vegetable oil over medium heat. Cook the pork chops approximately 5 minutes on each side depending on the thickness of the meat. Pour off the cooking grease from the pan when the meat is almost cooked and pour the hot honey lemon sauce onto the meat. Let it reduce, turning the meat from time to time. Cook until the sauce reaches a consistency of syrup and the meat is well done.

With a spatula, arrange one line of vegetable Tian on separate serving plates. Use some in the middle of the plate to support the chops upright. Drizzle the pork chops with the sauce.

Decorate with lemon wedges and frisée salad.

Like the recipe? Share it with your friends by using your favorite service below: