Since ancient times our ancestors have been using honeys as anti-bacterial and preservative. In Roman times they used honey in winter to cure and preserve the meat in order for it not to spoil and give it a longer lifespan. They would coat the meat with honey, seal it in an air-tight container and store it in a cool place. There are also records of honey being used for meat preservation in Еgурt, Аѕѕуrіа and аnсіеnt Grеесе.
Aside from its antibacterial property and delectable taste honey also provides other health benefits such as:
- Reducing risk of heart disease and some cancers.
- Helping with ulcer treatment and other gastrointestinal disorders.
- Improving athletic performance due to its ability to maintain glycogen levels and improve recovery time compared to other sweeteners.
- Relieving coughs and reducing throat irritation.
- Helping regulate blood sugar.
- Healing wounds and burns.
- Helping boost and strengthen the immune system.
How to make Orange-and-Honey Glazed Pork Chops
Prep Time: 2 hrs 10 mins
Cook Time: 15 mins
2 Pittman & Davis Navel Oranges (1 zested and juiced, 1 cut into 8 wedges)
1/4 cup white-wine vinegar
3/4 cup honey, preferably orange blossom
Salt and pepper
4 bone-in pork chops (about 8 ounces each, 1 inch thick)
5 sprigs rosemary
- In a bowl, mix together orange juice, zest, honey, vinegar and ¼ teaspoon of pepper. Using a shallow dish or zip-lock bag put in the pork, orange wedges and rosemary. Coat with the prepared marinade. Refrigerate for a minimum of 2 hours or for a little more flavor leave in the fridge overnight.
- After marinating take out pork, orange wedges and rosemary and transfer to a wire rack. Place on a foil-lined rimmed baking sheet. Use salt and pepper to season the pork. Use a small saucepan to simmer marinade for 5 minutes over medium heat until the mixture is reduced to half.
- With the wire rack set in the upper 3rd of oven, heat to broil and broil orange wedges and pork for 3 minutes. Turn over the pork and brush with the simmered marinade. Add rosemary. Broil pork for 5 to 7 minutes until it is slightly charred and well cooked. Brush with remaining marinade and serve.