This recipe was supposed to be made with pork chops but as I had a tenderloin I wanted to use up I made it this way instead. I seasoned the loin with the lemon pepper seasoning and then cooked it at 180 degrees Celsius and I used the glaze to bast for the last 20 Minutes. The pork came out beautifully moist and tender and the flavour was wonderful. I also poured the remaining glaze with the pan juices over the pork before serving. I served ours over wild rice with a few veggies thrown in. If you would like to read more reviews on this recipe please click here.

Ingredients

THE CHOPS

(As stated above I used a pork loin instead as that is what I had to use up, I adjusted other ingredients accordingly.)

2 Pork chops
1/4 Teaspoon lemon pepper, to taste
1 Lemon, sliced thin

THE GLAZE

2 Tablespoons honey mustard
1 Teaspoon lemon zest, minced
2 Tablespoons lemon juice
1 Cup brown sugar, firmly packed

Method

1. Preheat broiler.

FOR THE GLAZE

1. In a small mixing bowl, whisk together the 4 glaze ingredients, then set aside.

FOR THE CHOPS

1. Place chops on broiler rack or pan 3 to 4 inches from heat, & broil about 4 to 5 minutes or until well browned.

2. Remove from broiler & season with lemon pepper, then turn chops over & broil another 4 to 5 minutes.

3. Remove from broiler & spoon half the lemon glaze over each chop (reserving half of the glaze), then top with each with a thin slice or two of lemon.

4. Return to broiler & broil a final 3 to 4 minutes or until glaze bubbles & browns slightly.

All photos taken by me unless otherwise stated.