We had these huge porkchops in the freezer, and it was just me and the roomie last night, so I thought I’d make something deliciously simple. What’s weird is that the idea just popped into my head when I pulled out the meat to defrost. But it worked oh so well.
I actually looked up a honey glaze, and that was as simple as I’d hoped. Mix together equal parts of brown sugar and honey, and heat them up. Sear the porkchops on both sides with salt and pepper. Put the porkchops in a baking dish, pour half the sugar mixture over the top and bake at 350 degrees for 15 minutes. Flip and repeat.
I served mine with an asparagus stir-fry that I had in the freezer for a while, and then I added mushrooms, fresh spinach and balsamic vinegar. The vinegar didn’t give the veggies as full of a flavor as I had hoped, but it did give them a little tinge of flavor outside of their own crunchiness.