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How sweet it is!

This honey glaze marinade is absolutely delicious

Published: Tuesday, June 11, 2013 11:44 a.m. CST • Updated: Wednesday, June 12, 2013 7:50 a.m. CST
(Peggy Hanna photo for Shaw Media)
This honey glaze marinade can be used on an assortment of items, including pork chops, pork tenderloin and pineapple. Combining the marinade-covered pork chops and pineapple can make a great meal.

I am always looking for new marinades to try. This honey glaze is so good; with only four ingredients it is easy to make.

My husband, Mark, loves pork chops, so I am always interested in different ways to prepare them.

When preparing this marinade, I usually just put all the ingredients in a zippered bag and mush it together until it’s mixed.

Then I add the pork chops; reserving half of the marinade to use as a sauce the meal.  

Boiling the reserved marinade for 2 to 3 minutes will change the sauce a bit. It will render it as a sauce, not to be used as a marinade again.  

You can use boneless pork chops or bone-in pork chops. If you are using boneless, be sure to have them at least one-half inch thick.

A bone-in chop is less likely to dry out when grilling.  

Grill these chops over medium heat and turn them often.

The honey in the marinade will burn the chops if the heat is too high or they are left for too long.  

Also, be careful when removing chops from marinade bag with a fork.

If you inadvertently pierce the bag instead of the chop, your marinade will leak all over.  

Trust me, you don’t want to do that. I can say, from experience, it is quite a mess.

This honey glaze marinade is also delicious on pork tenderloin.  

Your grill is on anyway, so why not grill some pineapple?

Grilled pineapple is just delicious. Brushed with the marinade, it is even sweeter than normal.

Use some of the reserved sauce to brush the marinade on the pineapple slices before you render the marinade as a sauce.

The pineapple really adds a different dimension to a pork chop meal.  

Depending how thick or thin you cut your pineapple will dictate how long it takes to cook. Experiment with different thickness of pineapple to see what your family prefers.

We like them thick, so I can usually get six slices out of one fresh pineapple.

Be sure to core the individual pieces of pineapple after you have sliced them. It is much easier to get the center out evenly this way.

Enjoy this honey glazed pork chop and pineapple meal. It will be a meal you will want to make again and again.

And remember … a good cook always cleans up!




• 4 Pork chops, 3/4- to 1-inch thick

• 1/2 cup honey

• 4 TBs soy sauce

• Juice of one lemon

• 2 tsp. minced garlic


• Mix all ingredients, except meat; stir well.

• Rub meat, sparingly, with salt.

• Put chops in zippered bag and pour one-half of the marinade over it, making sure all chops are coated. Refrigerate the leftover sauce to used as a sauce with the chops.

• Turn the bag after several hours to mix marinade over meat.

• When ready to grill, take meat out of marinade and grill as you normally would.

• While chops are grilling, pour reserved marinade into a saucepan and boil for 2 to 3 minutes.

• Remove meat from grill and pour marinade over chops or serve along side.




• 1 fresh pineapple

• Honey glazed marinade (above)


• Peel and slice pineapple into thick slices.  

• Brush with honey glaze marinade.

• Grill pineapple slices until grill mark are shown on both sides. Pineapple will still be somewhat firm. Turn slice only once per side.

• Serve alongside Pork Chops.

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