pork chops (we usually use 4 for the two of us)
1/4 cup lemon juice
1/4 cup honey
2 T soy sauce
1 T dry sherry
2 minced garlic cloves
Place in the oven for 25 -30 minutes. I wrap ours in aluminum foil just because it's easy cleanup, but I think it holds the juices better too.
What I did differently from the recipe:
Well, technically you are supposed to marinade them for 4 hours or overnight. I never do it more than 15 minutes or so, and they still have great flavor - but I do keep basting them in the skillet. The real recipe also says to broil the pork chops 4-6 inches from the heat source for 12-15 minutes, turning once during cooking. I have actually never tried this way because I'm always cooking another type of pork chop at the same time. They do great in the oven - I've never had them become tough at all. Also, I don't ever have dry sherry on hand (go figure!) but the recipe says you can substitute white wine or water. I don't substitute anything and I can't tell the difference.
What I'll do differently next time:
Well, since I kind of changed the real recipe to fit how I like to prepare it - nothing!
Verdict: Thumbs up!!