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Grilled Pork Loin Chops with Honey Lime & Jalapeno Glaze

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1 cup Liquid Bee Maid Honey
1 cup Water
juice of Two limes
4 tsp. Pureed chipotle peppers (smoked jalapenos)
4 tsp. Cold water
2 tsp. Cornstarch
2 tsp. Fish sauce
¼ cup Chopped cilantro
zest of Two limes
3 pork Loin chops, rib end and double cut*
salt and Pepper
For a Fancy presentation, ask your butcher to “French” the bones. Different cuts, such as pork chops, can also be used.


Place BeeMaid honey, water, lime juice and peppers in a saucepan over medium heat. In a separate bowl, mix cold water with cornstarch; ensure that mixture is lump-free. When the honey, water and lime juice begin to boil, slowly stir in the cornstarch and water mixture. Bring back to a boil and cool. When cool, add fish sauce, cilantro and lime zest. This glaze can be made 4 to 5 hours in advance. (This intensely flavoured glaze is also recommended for chicken or shrimp.)

Preheat grill for five minutes on high; then turn down to medium low. Season the chops with salt and pepper. Grill over medium low heat for approximately 15 minutes, depending on thickness of the chops. For thick chops, a thermometer will read 150 degrees Fahrenheit for slightly pink and 165 degrees Fahrenheit for cooked through without drying out. When meat is done, drizzle with glaze and serve. This dish goes well with baby bok choy, shitake mushrooms and rice noodles. Other appropriate side dishes include rice or roast potatoes, grilled vegetables or a stir-fry.

One way to complement this sweet and tangy sauce is to savour a concentrated, classically oaked white, such as Mission Hill’s Family Estate Reserve Chardonnay. The tropical fruit and vanilla flavours create a delicious marriage.

Source: Featured in the Spring 2002 issue of Style Manitoba ? By Chef Terry Gereta of Fusion Grill