Baked Honey-Citrus Pork Chops and Beans

Name: Baked Honey-Citrus Pork Chops and Beans
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 3 small seedless oranges, such as navel, zested and juiced (about 1 tablespoon zest and ⅔ cup juice); 1 lime, zested and juiced (about 1 teaspoon zest and 1 tablespoon juice); 1 small preserved lemon, seeds removed, roughly chopped (about 3 heaping tablespoons and 1 tablespoon of liquid); 2 scallions, thinly sliced; 4 garlic cloves, grated; 2 tablespoons honey; 2 tablespoons soy sauce; 1 tablespoon finely grated ginger (from a 1-inch piece); 1 tablespoon olive oil; 1 ½ teaspoons ground cumin; Kosher salt (such as Diamond Crystal) and freshly ground black pepper; 1 (14-ounce) can white beans, rinsed and drained; 1 ½ pounds boneless pork chops (about ¾-inch thick), excess fat trimmed or scored; 2 packed tablespoons fresh cilantro leaves, torn

By Yasmin Fahr

Updated March 2, 2026

Joseph De Leo for The New York Times. Food Stylist: Rebecca Jurkevich.

Ready In: 55 min
Rating: (0)
Comments: Read comments

Embracing vibrant Moroccan ingredients like preserved lemon and cumin, this citrusy one-pot pork dish thrives by putting a bunch of delicious ingredients in a pot and letting the oven work its magic. First, the pork is covered so that it is infused with the flavors of the punchy preserved lemon, earthy cumin and warming ginger while cooking gently. Next, it’s uncovered, prompting the honey and soy sauce to caramelize in the open heat, lending color and a touch of sweetness. The acidity of the fresh lime and orange juice balance out that sweetness. While the creamy beans make it a meal in itself, you could serve it over a bed of fresh spinach for some extra greens.

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Ingredients

Yield:4 servings

3 small seedless oranges, such as navel, zested and juiced (about 1 tablespoon zest and ⅔ cup juice)
1 lime, zested and juiced (about 1 teaspoon zest and 1 tablespoon juice)
1 small preserved lemon, seeds removed, roughly chopped (about 3 heaping tablespoons and 1 tablespoon of liquid)
2 scallions, thinly sliced
4 garlic cloves, grated
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon finely grated ginger (from a 1-inch piece)
1 tablespoon olive oil
1 ½ teaspoons ground cumin
Kosher salt (such as Diamond Crystal) and freshly ground black pepper
1 (14-ounce) can white beans, rinsed and drained
1 ½ pounds boneless pork chops (about ¾-inch thick), excess fat trimmed or scored
2 packed tablespoons fresh cilantro leaves, torn

Ingredient Substitution Guide

Preparation

Step 1
Heat the oven to 375 degrees. In a 9-by-13-inch baking dish, combine the orange and lime zest and juice, adding half of a squeezed orange and half a lime to the dish. Mix in the preserved lemon and its liquid, scallions, garlic, honey, soy sauce, ginger, olive oil, cumin, ½ teaspoon salt and beans. Add the pork chops, turning them over in the liquid to coat. Spoon some preserved lemon and scallions over each piece.
Step 2
Cover tightly with foil and cook in the oven for 15 minutes. Remove the foil — the chops will look uncooked at this point — then turn over the pork chops and cook, uncovered, until the top is golden, and the meat just cooked through, about 15 minutes. (Thicker pieces will take longer.)
Step 3
Discard the cooked citrus. Spoon the juices on top of the meat and let rest for 5 minutes; top with the cilantro, a few grinds of pepper and serve.

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