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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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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! Ingredients:
2 pork chops |
1/4 teaspoon lemon pepper, to taste |
1 lemon, sliced thin |
2 tablespoons honey mustard |
1 teaspoon lemon zest, minced |
2 tablespoons lemon juice |
1 cup brown sugar, firmly packed |
Directions:
1. Preheat broiler.
2. FOR THE GLAZE ~ In a small mixing bowl, whisk together the 4 glaze ingredients, then set aside.
3. 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.
4. Remove from broiler & season with lemon pepper, then turn chops over & broil another 4 to 5 minutes.
5. 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.
6. Return to broiler & broil a final 3 to 4 minutes or until glaze bubbles & browns slightly.
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