Honey-Glazed Pork Chops

Whoever coined the term “terrible twos” is gravely mistaken as it is at seventeen when the real test of parenthood begins. At times, it is difficult to find the fragile balance between how far we let go and how tight we hold on. My 17-year old daughter was on spring break from college last week and spent the majority of that seven-day vacation cooped up in her room. This is actually pretty normal as she is a very self-contained individual and aside from occasional outings with close friends, prefers to keep to herself. What peaked my concern was that everytime I entered her room she would minimize the computer screen and my questions of “what are you doing, anak?” only elicited “nothing, ma”. Should I probe or should I step back?

I know her internet activities consist mostly of graphics, banners and other cutesy, girly stuff over at MySpace but there is such an alarming number of world wide web horror stories that I think a peek over her shoulder once in a while is warranted. I do trust her capacity to stand alright out there. It is what’s out there for her that I am afraid of. As parents, we have to assume we raised our children strong and well enough to protect themselves but making too wide of such assumption can be a costly mistake. Afterall, the world ain’t too friendly sometimes.

Last Sunday, I found out what she has been keeping mum and keeping from mom about this whole week. She “google-lized” my The CookMobile by making a dozen seasonal logos. To welcome spring, I now have flowers and a very busy butterfly on my header. As time has a habit of whizzing by unnoticed, it won’t be long before I’ll be unveiling my “summer” banner (sun and bouncing beach ball, how cool is that?) and with that comes BBQ season! Let me get a headstart by sharing this easy and delicious honey-glazed pork chop recipe. It was a mighty fine day Sunday but why mess with a full-size grill for four pork chops when I have a convenient “mock” grill that works on the stove top?

Makes 4 Servings

4 bone-in center cut pork chops
2 tbsps olive oil
4 tbsps honey
2 tbsps brown sugar
1 tsp fresh ginger, peeled and grated
2 tbsps dijon mustard
juice from one orange salt and pepper

In a non-reactive bowl, combine olive oil, honey, brown sugar, juice from orange, dijon mustard and ginger.
Season pork chops with salt and pepper to taste.
Marinate in honey-glaze mixture for at least 3 hours or overnight for best results.
Remove and set marinade aside.
Cook pork chops over hot grill for around 2 to 3 minutes on each side.
Boil marinade for around 5 minutes to destroy bacteria from meat.
Brush pork chops with marinade, turning frequently until cooked to desired doneness.

TIPS:
1) To prevent pork chops from “curling” during cooking, make a small score on the outer fat layer.
2) Give pork chops a spicy kick and try choletas contentas (happy pork chops)!