6 smoked ribs or pork chops (1/2 to 3/4-inch thick)
4 tbsp. honey, divided
1/2 cup dry white wine
1/2 cup meat broth (can be substituted with canned broth or cubed broth)
2 tsp. lime zest (if lemon, add more)
3 tsp. corn starch
1 tbsp. olive or cooking oil

In a hot skillet with the olive oil, brown the pork chops one side, turn over and brown the other side while adding a coat of honey (3 tablespoons). Then repeat with the other side. When both sides are brown, continue cooking under medium heat until the chops are done. Place them in a warm place.

Prepare the mixture of wine, the remaining tablespoon of honey, the meat broth and the corn starch and add to the hot skillet scratching the surface to remove and dissolve all the glaze. Allow to boil, add the lime zest and continue stirring until the gravy will thicken. Add the pork chops a few seconds to heat them again and serve.

Note: This dish should not need any salt because the smoked chops and the broth are already salted. You should check the salt before serving, and adjust it to your liking. If you want the dish sweeter, add more honey while stirring.

Submitted by: Luis De Santis / Venezuela