Glazed Baked Pork Chops

I like baked pork chops – when other people cook them.  I just find that even when I get fancy and cook them in wine or with fruit they end up tasting bland.  I’m obviously doing something wrong.  Well, the other day I pulled out these nice fat chops and wondered what on earth I’d do to them.  I bet they’d have been good on the grill but it just wasn’t in the cards to fire up the old bbq.  Instead I realized I had some lemons.  Mkay…lemon.  What goes with lemon?  I didn’t want to do lemon pepper because my picky eater would poo poo the pepper.  Then it clicked in my brain – lemon and honey!

By george the glaze was good.  And because it stuck to the chops there was plenty of flavor to go around.  I served our Honey Lemon baked Pork Chops with sauteed onions and baby carrots over a bed of quinoa.  Not to shabby!

Note: I only cooked three Pork Chops – if you’re making more, you might wish to double my recipe!



Honey and Lemon Glazed Baked Pork Chops



  • How ever many Pork Chops you need (1 per person) I made three.
  • 1 Lemon Juiced
  • Lemon Zest ( I used most of the zest from my lemon…maybe not quite a tablespoon?
  • 1/4 cup Honey
  • 1 tsp Thyme
  • Salt and Pepper to taste


In small sauce pan bring the lemon juice, zest, honey, thyme to a simmer over medium heat (watch out!  Mine boiled over) and reduce until it coats the back of a wooden spoon.  Stir occasionally.  Set aside….I made this about an hour ahead of time and just left it covered on the stove until it was time to make the rest of the meal.

In large skillet sear both sides of the pork chops until they are nicely browned.  Poor glaze over top of your chops and flip them a few times until coated well.  Finish baking in 350 degree oven until done…about 10 min.  Chops are baked when the internal temp reaches 170 degrees (I like em well done.)




  1. It is rather cruel that I stumbled upon this post at least an hour and a half before I can get away to lunch. I keep telling my growling stomach that it is your fault but he seems not to care. He’s making “me” suffer.

  2. This sounds like it would be a really good recipe to grill too. I’ve been grilling a lot of pork chops with the bone in this summer, and they’ve had way more flavor than any other chops I’ve cooked previously. I’ve also found the organic pork to not have that weird “porky” aftertaste most pork has. It was purely an accident as I wanted pork chops and the only ones that weren’t gray were the organic ones, so I sucked it up and bought them. They’re all I’ll buy now.

  3. We always have pork chops on hand, so I’m going to try this. We’ve already had them once this week, so I’m tucking this away for next week. I have all of the ingredients too. Thanks for sharing, Heather! Stumbling too.

  4. never liked pork chops too much and this what delicious and everyone liked them , served with noodles and broccoli

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