CLICK HERE Subscribe to the FREE Newsletter

Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

You Are Here >>

..Seasonings & Marinades 2.. ..Harissa (Tunisian Hot Chile Paste).. ..Herbed Lemon-Garlic Marinade.. ..Herb Cured Tuna.. ..Herb Seasoning.. ..Honey Garlic Marinade.. ..Hot 'N Spicy Seasoning.. ..Island Marinade.. ..Jamaican Jerk Sauce.. ..Jerk Chicken Marinade.. ..Jerk Seasoning Mix, Dry.. ..Jerk Seasoning, Moist.. ..Latin American Rub.. ..Magic Dust.. ..Meat Flavoring (1878).. ..Mediterranean Marinade.. ..Mediterranean Rub.. ..Mexican Dry Rub.. ..Miso Marinade.. ..Mussel Butter Seasoning.. ..Orange Juice Marinade.. ..Poblano Pepper Marinade.. ..Pomegranate Syrup.. ..Raspberry Vinegar.. ..Red Wine Citrus Mojo.. ..Schmaltz, Veggie Schmaltz.. ..Seasoning Mix, All Purpose.. ..Shrimp or Crab Boil.. ..Shrimp Paste.. ..Tamarind Sauce for Meat.. ..Tempura Batter for Seafood.. ..Tempura Batter, All Purpose.. ..Teriyaki Sauce Recipes..

. Home . . Recipes . . About & Contact Info . . Links .

 

HONEY-GARLIC MARINADE

1/2 cup lemon juice
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon dry sherry
2 garlic cloves, crushed 


Cooking Directions
In self-sealing bag, combine all ingredients.

Add meat and let marinate for 30 minutes to 24 hour in refrigerator.

Makes enough marinade for 4 pork chops.

Discard leftover marinade.


Serving Suggestions
Adjust the amount of honey to the sweetness that you like. Great for chops on the grill or broiled medallions.

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
 

Please feel free to link to any pages of FoodReference.com from your website.


All contents of this website are Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.
Contact:  james@foodreference.com