HONEY GARLIC PORK CHOPS
Servings: 4
Ingredients
• 4 bone-in or boneless pork chops(about 1 inch thick)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter, divided
• 4 cloves garlic, minced
• ⅓ cup honey
• ¼ cup low-sodium soy sauce
• 2 tablespoons apple cider vinegaror rice vinegar
• ¼ teaspoon cayenne pepper(optional, for heat)
• Fresh parsley or thyme, chopped, for garnish
Step-by-Step Instructions
- Prep the Pork Chops
Pat the pork chops completely dry with paper towels. This step is crucial for achieving that golden, caramelized crust. Season both sides generously with salt and pepper. - Sear the chops
Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. When the butter is melted and shimmering, add the pork chops in a single layer (work in batches if needed to avoid overcrowding). Sear without moving for 3 to 4 minutes, until a deep golden crust forms. Flip and sear the other side for 2 to 3 minutes. Transfer the chops to a plate and tent loosely with foil. They are not fully cooked yet—they will finish in the sauce.
- Make the Sauce
Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and cook, stirring constantly, for 30 to 60 seconds until fragrant.
Add the honey, soy sauce, vinegar, and cayenne pepper if using. Stir and scrape the bottom of the pan to incorporate any browned bits from the pork—that’s where so much flavor lives. - Simmer and Glaze
Bring the sauce to a simmer and cook for 2 to 3 minutes, until it thickens slightly. Return the pork chops to the skillet, turning to coat them in the sauce. Cook for another 2 to 3 minutes, spooning the sauce over the chops continuously, until the pork reaches an internal temperature of 145°F (63°C). - Rest and Serve
Remove from heat and let the pork rest in the skillet for 5 minutes. This allows the juices to redistribute. Transfer to plates, spoon the sauce generously over the top, and garnish with fresh parsley or thyme.
Pro Tips for the Best Pork Chops
• Thickness Matters: Chops that are at least 1 inch thick are ideal. Thin chops will cook too quickly and can become dry before the sauce develops.
• Don’t Skip the Rest: Letting the pork rest for 5 minutes after cooking ensures juicy, tender meat.
• Adjust the Heat: The cayenne is optional. For a family-friendly version, omit it. For extra heat, increase to ½ teaspoon.
• Thicker Sauce: If you prefer a thicker, more syrupy sauce, remove the pork after searing and let the sauce simmer for 5 to 7 minutes before returning the chops.
• Bone-In vs. Boneless: Bone-in chops have more flavor and stay juicier, but boneless work beautifully too—just watch the cooking time.