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Afew pantry ingredients and 15 minutes are all you need for these saucy, glossy pork chops. They’re the perfect weeknight protein to serve with your favorite sides — in fact, I think they’re even better than steak.
We’re calling for bone-in pork chops here, which I think taste better and have a better texture than boneless chops. Sure, they take a minute or two longer to cook, but the tender texture is worth it. You’ll season them generously with salt and pepper, then sear them in a hot cast iron skillet until deeply golden and just cooked through.
As the chops rest, you’ll prepare the pan sauce (aka the part of this recipe that will have you returning to it over and over again). You’ll add a simple mix of honey, garlic, apple cider vinegar, and red pepper flakes to the pan, then let it cook for a few minutes until the garlic is softened and aromatic and the sauce reduces to a sweet and tangy glaze. Drop the chops back in the pan to quickly coat them in the glaze, or serve the sauce alongside.
Honey Garlic Pork Chops
These sweet and tangy pork chops are on your table in just 15 minutes.
INGREDIENTS 4 cloves garlic 3 tablespoons honey 2 tablespoons water 1 1/2 teaspoons apple cider vinegar 1 1/4 teaspoons kosher salt, divided 1/4 teaspoon red pepper flakes 1/4 teaspoon freshly ground black pepper, plus more for seasoning 3 tablespoons fresh parsley leaves, scallions greens, chives, or cilantro 2 (about 1-inch thick) bone-in pork loin rib chops (8 to 10 ounces each) 2 tablespoons vegetable oil
INSTRUCTIONS Very finely chop 4 garlic cloves and place in a small bowl. Add 3 tablespoons honey, 2 tablespoons water, 1 1/2 teaspoons apple cider vinegar, 1/2 teaspoon of the kosher salt, 1/4 teaspoon red pepper flakes, and a pinch of black pepper. Coarsely chop 3 tablespoons parsley leaves. Pat 2 pork chops dry with a paper towel, then season all over with 1 teaspoon of the kosher salt and 1/4 teaspoon black pepper. Heat 2 tablespoons vegetable oil in a medium regular or cast iron skillet over medium-high heat until shimmering. Add the pork chops and sear until deep golden brown and an internal temperature of 135ºF, about 4 minutes per side. Transfer the pork chops to a clean cutting board. Reduce the heat to medium-low. Scrape the honey-garlic mixture into the pan (be careful, it will bubble and steam) and cook, whisking constantly, until the mixture begins to thicken and looks glaze-y, about 5 minutes. Taste and season with salt as needed. Return the pork chops and any accumulated juices back to pan, and spoon some of the glaze over the chops. Transfer to a serving plate and pour the glaze over the pork chops. Garnish with the parsley. RECIPE NOTES Storage: Leftovers can be refrigerated in an airtight container up to 4 days.