4 Serves
480 Mins
In a mixing bowl, whisk together the honey, Dijon mustard, lemon juice, soy sauce, sugar, and minced garlic until the sugar is fully dissolved.
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Vitamin K
20 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
3 µg / 400 µgCalcium
23 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
17 mg / 420 mgPhosphorus
14 mg / 1,250 mgPotassium
232 mg / 4,700 mgSodium
436 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
0 g / 28 gSugar
10 g / 50 gSaturated Fat
2 g / 20 gCholesterol
29 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Place the pork chops into a large resealable plastic bag or container and pour the marinade over them, ensuring they are well coated. Seal and refrigerate for at least 4 hours, turning occasionally.
Preheat your grill to medium-high heat. Remove the pork chops from the marinade and season both sides generously with black pepper.
Grill the pork chops for 5 to 7 minutes per side, brushing with the reserved marinade, until an instant-read thermometer inserted into the thickest part reads 63°C to 66°C.
Transfer the grilled pork chops to a platter, cover loosely with aluminum foil, and let them rest for 5 minutes before serving.
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