A bright, herby grilled pork dinner at approximately 220 calories. Lean pork steaks in a lemon, honey, and rosemary glaze.
These Lemon and Honey Glazed Pork Steaks are seasoned simply, then brushed with a bright lemon and honey glaze scented with fresh rosemary and garlic before grilling. It is a genuinely quick, satisfying dinner at around 220 calories and 4 WW Classic Points per serving.
Recipe Info
Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Calories per serving: ~220
Nutrition per Serving (Estimated)
Protein: 28g | Fat: 7g | Carbohydrates: 12g | Fiber: 0.5g
WW Classic Points: Approximately 4 points per serving (in line with the original recipe, which was already lean, with a slightly reduced honey quantity). Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 4 lean pork steaks, trimmed of visible fat
- Zest and juice of 2 lemons
- 1.5 tablespoons runny honey
- 2 garlic cloves, crushed
- 2 tablespoons chopped fresh rosemary
- Salt and freshly ground black pepper, to taste
Instructions
- Trim and season. Remove all visible fat from the pork steaks with a sharp knife. Place in a shallow container and season on both sides with salt and black pepper.
- Make the glaze. Combine the lemon zest, lemon juice, honey, garlic, and rosemary in a small bowl and mix well.
- Marinate. Pour the glaze over the pork and turn the steaks to coat both sides. Let stand for at least 10 minutes, or up to 2 hours in the refrigerator for more flavor.
- Grill. Cook under a hot grill for 8 to 10 minutes on each side, basting with more glaze as needed, until cooked through. Serve hot.
Serving Suggestions
- Serve with steamed new potatoes and a squeeze of extra lemon
- Pair with a simple green salad or steamed green beans
- Add roasted asparagus or zucchini on the side
- A small side of couscous soaks up the glaze nicely
- Garnish with extra fresh rosemary and lemon wedges
Tips and Variations
- Marinating longer deepens the lemon and rosemary flavor throughout the meat
- Chicken breast works well as a lighter alternative to pork
- Fresh thyme can stand in for rosemary for a slightly different herb note
- Grilling on a hot barbecue in summer adds a nice smoky char
- Let the pork rest for a few minutes after cooking for the juiciest result
Why This Recipe Works
Trimming the visible fat before marinating keeps this dish genuinely lean, while the lemon, honey, and rosemary glaze does all the work of keeping the pork flavorful and moist under the grill. It is a simple, satisfying dinner that comes together with pantry staples and fresh herbs.
Storage and Reheating
Store cooled cooked pork in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat or in the microwave. This dish also freezes well for up to 2 months.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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