Honey Spiced Pork Chops

Honey Spiced Pork Chops
adapted from The New Cooking With 4 Ingredients
serves 6

6 pork chops
1/4 cup soy sauce
1/2 tsp ground ginger
1/2 tsp minced garlic
1/2 cup honey

Grease 9x13-inch baking dish. In small bowl, combine the soy sauce, ginger, garlic, and honey. Place pork chops in dish. Pour mixture over pork chops. Cover and bake at 325F for roughly an hour.


note: this works well with chicken, too

Orange-Glazed Pork Tenderloins

Orange-Glazed Pork Tenderloins
Serves 4


1 1/4 pounds pork tenderloin (or boneless pork chops)
2 tsp vegetable oil
1/4 tsp garlic powder
pepper to taste
1/4 cup orange juice concentrate
2 tbsp Worcestershire sauce
4 green onions sliced
orange slices (optional)


Cut tenderloin crosswise into 12 pieces; pound each piece to 1/4-inch thickness. In a skillet, brown pork in oil; sprinkle with garlic powder and pepper. Meanwhile, combine orange juice and Worcestershire sauce; pour over the pork. Add onions. Cook over low heat until sauce is thickened and meat juices run clear. Garnish with orange slices if desired.

Lemon Garlic Pork Chops

[adapted from Crockpot Lemon Garlic Chicken]


3 boneless pork chops
1/2 cup lemon juice
10 - 12 garlic cloves, minced
1 teaspoon seasoned salt
1 teaspoon poultry seasoning
1 cup white wine OR apple juice

Season pork chops with salt and poultry seasoning. Put pork chops in crock pot. Mix minced garlic with wine and lemon juice; pour mixture over pork chops. Cook on low for 6-8 hours.


note: this works well with chicken, too (obviously)

Ginger Pork

[adapted from Weight Watchers International Cookbook ISBN: 0-45301004-0]

3/4 - 1 cup chicken bouillon
1/4 cup soy sauce
2 teaspoons apple juice OR orange juice OR pineapple juice, or 1/2 - 1 teaspoon vanilla extract*
2 cloves garlic, crushed
2 teaspoons sugar
1 teaspoon ginger
1 pound cooked pork, cut in 1-inch cubes**
2 cups cooked rice


In saucepan, combine chicken bouillon, soy sauce, juice, garlic, sugar, ginger, and pepper. Simmer covered for 15 minutes. Turn off heat. Add pork. Stir well. Serve over rice.

* the recipe calls for sherry extract, but since I can't find it in local stores and refuse to spend the money to order such a specialty item on line, I substitute!

** I use leftovers when I can, or just cook the pork ahead when I have time

Also, please note that this recipe is still in the tweaking stages.

Easy Pork Chop Packets

[adapted from a Reynolds foil recipe I got in the mail ages ago]

4 sheets (12x18 inches each) heavy duty aluminum foil
1 small onion, sliced
4 boneless pork chops, about 1/2 inch thick
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 1/2 tablespoons soy sauce
1/4 teaspoon sugar
1/2 teaspoon minced garlic
salt and pepper to taste

Preheat oven to 450F. Center onion slices on each sheet of aluminum foil. Top with pork chops; sprinkle with salt and pepper. Combine cream of mushroom soup, sugar, garlic, and soy sauce; spoon over pork chops. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Bake 16 to 18 minutes (or until done) on a cookie sheet in oven. Serve over rice.

***note: sometimes I leave out the onion
***note2: this works well with chicken, too

Ginger-Marmalade Chicken

[adapted from More Lean and Luscious by Bobbie Hinman and Millie Snyder. ISBN:0-914629-49-2]

1 pound boneless, skinless chicken parts
2 1/2 tablespoons orange marmalade
2 tablespoons orange juice (with pulp)
2 tablespoons French or Catalina dressing
1/2 teaspoon ground ginger
1/2 - 1 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1/8 teaspoon garlic powder
1/8 - 1/4 teaspoon minced garlic
nonstick cooking spray

Preheat oven to 350F. Place chicken in a shallow baking dish that has been sprayed with a nonstick cooking spray. In a small bowl, combine remaining ingredients. Mix well. Spread evenly over chicken. Bake, uncovered, 45 minutes or until chicken is done.


***note: this is also good using pork instead of chicken