Honey-and-Chili-Glazed Pork Chops

Servings: 4

If you do not have a fresh rosemary branch, rub the chops with the herb in dried, diced form. 



½ cup chopped plums or mangoes

¼ cup honey

¼ cup rice wine vinegar

1 tablespoon chili paste with garlic

1 tablespoon soy sauce


4 (total 1 pound) boneless pork loin chops

4 stems fresh rosemary

Black ground pepper

[Click for larger image] 


In a small saucepan with Teflon™ nonstick coatings, combine the fruit with the honey, vinegar, chili paste, soy sauce, and a sprinkling of salt. Rub the pork with the rosemary and then sprinkle all with salt and pepper; place on a baking sheet with Teflon™ nonstick coatings. Heat the broiler and cook 8 inches from the heat for about 10 minutes per side or until chops are golden brown. While the chops broil, heat the sauce on the stove over medium until fruit is melted; keep warm and serve over the chops with a garnish of fresh rosemary.  

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