Honey Key Lime Pork Chops

I went to the store this week, and they had guava AND key limes. I thought, “What could I make with both of these ingredients?”

And here we are. You have to buy a small bag of them, so I wanted to use the limes as much as possible. I also have an explosion of parsley in my garden, so I’ve been adding it to everything.

You certainly don’t have to make the guava sauce. A honey/lime glaze, salsa, or nothing at all would do just as well!

Honey Lime Pork Chops


6 cups water
6 tablespoons salt
1 tablespoon chipotle chili pepper
1 tablespoon Penzey’s Salsa & Pico seasoning
*If you don’t own this seasoning, some type of mix with cumin and garlic will do.
fresh parsley
fresh cilantro
1/2 cup sugar
1/2 cup honey
juice of 5 key limes (or 1-2 regular limes)
6 pork chops

Brining Directions

Dump all the seasoning, sugar, honey, lime juice, cilantro, & parsley into a large bowl. Pour in 6 cups of very hot water. Stir to help the salt dissolve. Bring the mixture to room temperature once it’s dissolved (I throw in some ice cubes to help it along). Completely cover the pork chops with the brine.

Cover and brine in the refrigerator for 1-2 days.

Cooking Directions

Preheat oven to 450 degrees.
Rinse pork chops and pat dry.
Bake for 15-20 minutes until the pork chops reach an internal temperature of 160 degrees.

Green Beans


fresh parsley
fresh cilantro
1 tablespoon of key lime juice (about 2 limes)
1 clove of minced garlic


Mix together the fresh herbs, lime juice, and garlic, and set aside.

Boil water with 1 teaspoon of salt, and add the green beans. Cook for 3 minutes.

Blanch green beans.

Heat oil in a skillet. Add green beans, and cook for another 3 minutes over medium-high heat, stirring so they don’t burn or become too brown. Salt & pepper to taste.

Toss with lime juice mixture.

Guava Sauce


2 cups guavas
2 cups water
3/4 cup sugar
juice from 1 lemon
juice from 4 key limes
1 teaspoon salt


Bring ingredients to boil in a dutch oven. Simmer for 30 minutes (med-low heat).

Remove from heat and let cool. Run through fine sieve to remove seeds.

Return mixture to dutch oven. Bring to a boil. Reduce heat to med-low and cook for another 30 minutes.

Let cool.

The Guava recipe is adapted from:


**It probably would have turned into jelly if I had a) cooked it longer and b) used a different pan.


-If you hate cilantro, no problem. Just leave it out!

-This would be delicious served with rice…especially a cilantro lime rice. I’m lime crazy.


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