These chops may be grilled or baked in the oven. Grilling on the BBQ is the best.
Pour honey into a bowl. Add soy sauce, stirring until sauce is a syrupy consistency. Place chops in a bowl or cake pan and cover with 1/2 of the sauce. (Place balance of sauce in a sauce pan.)
Let the chops marinate in refrigerator for as long as you wish. They can marinate all day for a stronger flavor or they can be dipped and grilled. Either way works.
Simmer the sauce in the saucepan over low heat until thickened. Store in a glass jar in refrigerator until needed.
Place chops on grill, brushing fresh marinade onto chops as needed (use the marinade which was stored in the jar but pour it out into a bowl before brushing so as not to contaminate the remaining gravy.)
Cook until juices no longer run pink when pierced by a fork. Chops may alternatively be baked in oven.
When chops are finished, pour sauce from the jar into a gravy dish (sauce will be thin) and serve chops accompanied by sauce, as desired.
Note: Discard marinating liquid - do not use for basting or as gravy, as this liquid contains raw pork juices.
Submitted by: J. McDanel
