Dinner in a Hurry: Honey-Nutmeg Glazed Pork Chops and Parmesan Glazed Pork Chops

Last night I rediscovered the thin center cut pork chops that had been nesting comfortably in the refrigerator all week.   It didn’t take long for thoughts of honey and spicy, peach salsa to come to mind.

Of course, Shane probably wouldn’t be as excited about the prospect of sweet honey and peaches drizzled over his pork chops, but I had a plan:

Parmesan Glazed Pork chops and Honey-Nutmeg Glazed Porkchops over Couscous

Parmesan Glazed Pork Chops for him and Sweet Honey-Nutmeg Glazed Pork Chops with spicy peach salsa for me.

Now, this would be the first time I had ever made couscous for him, and I wasn’t sure how that would go over.  I did know that the Roasted Garlic and Olive Oil Couscous would be the perfect contradiction to my honey and a fantastic compliment to his Parmesan glazing.

It had to be done.

Honey-Nutmeg Glazed Pork Chops and Parmesan Glazed Pork Chops:


Honey-Nutmeg Glaze

1 tbsp honey

1/8 tbsp nutmeg

Parmesan Glaze

1 tbsp olive oil

1 tbsp grated Parmesan cheese

Pork chops

5 thin center cut pork chops

Garlic powder (enough for sprinkling)

Cajun spice (enough for sprinkling)


To begin, spray a fine mist of cooking oil (I prefer olive oil) over a large skillet.  Lightly sprinkle garlic and Cajun over the pork chops that are being prepped for a Parmesan Glaze.  Do not sprinkle over the Honey-Nutmeg glazing candidates.

Pork chops in Skillet

Heat pork chops over medium-high for approximately 8 minutes or until thoroughly cooked. The internal temperature of the pork chops should reach 160 degrees.

Once thoroughly cooked, promptly remove pork chops from heat and place in a small baking pan.

In the meantime, set your oven temperature to “broil”.

In a small dish, thoroughly mix the olive oil and Parmesan cheese to create a Parmesan glaze. In a second small dish, thoroughly mix the honey and nutmeg to create a Honey-Nutmeg Glaze.

Pork chops - Glazing

Carefully spread a fine layer of the preferred glaze over the appropriate pork chop.

Pork chops - Broiling

Once you have a thin glaze over each pork chop, place pork chops under the broiler for approximately 1 – 2 minutes, just long enough for your glazing to become encrusted.

Remove pork chops and remember to quickly turn the broiler off.

Pork chops - Couscous and Trader Joe's Peach Salsa

I quickly paired our pork chops with broccoli and Casbah’s Roasted Garlic & Olive Oil Cousous.  I topped my honey-nutmeg glazed pork chop with Trader Joe’s Spicy, Smoky Peach Salsa.

This may be the single most delicious pork chop dinner we have ever had.

Parmesan Glazed Pork chop

My favorite part of dinner was when Shane, who had steadfastly launched into his dinner, stopped to ask “What is this!?”.  He was referring to the couscous.  He loved it!

He couldn’t get enough of the Parmesan glazed pork chops and was quickly looking for seconds.

….and the Honey-Nutmeg Glazed pork chops?

Pork chops - Honey-Nutmeg Glazed Porkchop with Peach Salsa

Over-the-top!  I savored every bite.  The honey-nutmeg glaze was the perfect match for the Spicy, Smoky Peach Salsa.

It encrusted the pork chop and gave it a sweet, succulent aftertaste.

I have a feeling pork chops may be making an appearance again in the kitchen again soon!


Instant couscous should be a staple in every busy person’s pantry!

Did you know that most instant couscous varieties (like Casbah) are ready to be served in 5 minutes?  How’s that for a quick dinner?

If all this couscous talk has left you wanting more, check out this quick and delicious shrimp couscous recipe:

Creamy Cajun Shrimp Couscous


What is your favorite couscous topping?  I used to love shrimp over my couscous, but obviously after tonight’s dinner, I may be changing my mind!  Couscous is so versatile.

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