Honey Garlic Pork Chops
These Honey Garlic Pork Chops couldn't be any more delicious if they tried. Quick and easy to make with minimal ingredients!
Servings: 2
Cost: £4 / $5
Equipment
- Large Frying Pan & Tongs
- Spoon (for basting)
- Chopping Board
- Paper Towels
- Wooden Spoon
Ingredients
- 2x 9oz/250g bone-in Pork Chops, brought close to room temp (see notes)
- 2 tbsp Unsalted Butter
- 4 large cloves of Garlic (2 lightly crushed with skins on, 2 minced)
- 1/4 cup / 80g Honey
- 1.5 tbsp Apple Cider Vinegar
- 1 tbsp Light/All Purpose Soy Sauce
- 1 sprig of Rosemary
- 1 sprig of Thyme
- Salt & Black Pepper, to taste
- Olive Oil, as needed
Instructions
- If the strip of fat on the pork is fairly thick then consider making diagonal slits all the way down. This will prevent the chops from curling up in the pan. Pat the chops dry with paper towels and generously sprinkle both sides with salt and pepper. Rub the seasoning into the meat.
- Place a cast-iron skillet or heavy-bottom pan over high heat. Once smoking hot, drizzle in a dash of oil and place in the pork chops. Leave to fry for 3-5mins, or until deep golden/lightly charred (you should start to see blood/moisture just starting to rise to the top side). Flip and continue frying for another 2mins until they begin to pick up colour on the other side.
- Drop butter, thyme, rosemary and 2 garlic cloves into the pan. Baste the chops for another 1-2mins. Place the garlic & herbs on one of the chops, then place the other chop on top so the strips of fat align. Flip and sear the fat to render down the fat for 1-2mins (should be deep golden/caramelized). Remove chops from the pan & rest to one side. Important to rest so the pork retains its juices.
- Turn the heat down to a low-medium and remove any large bits of char. When the pan has cooled down add the garlic. Fry until it just begins to take on colour then pour in the honey, soy sauce and vinegar.
- Stir and simmer until the sauce thickens (should coat the back of a spoon), then add the chops and baste in the sauce. Serve up and enjoy!
Video
Notes
a) Room Temp - Really important to get your pork chops out of the fridge at least 15mins before needed. Frying meat straight from the fridge causes it to seize up and got chewy.
b) Cooked Pork/Timings - Timings will depend on the thickness of the pork. It's recommended to get to a safe temp of 145F/63C with the juices running clear. Keep in mind it'll continue cooking slightly as it rests.
c) Chicken - Perfect to sub in chicken, head over to my Honey Garlic Chicken to check that out.
d) Serve - To serve I usually go for Mustard Mash and Garlic Green Beans (just because I'm a garlic fiend). Check out my sides for more inspo!
e) Calories - based on the whole recipe divided by two without sides.
Nutrition
Calories: 739kcal | Carbohydrates: 37.59g | Protein: 65.67g | Fat: 35.44g | Saturated Fat: 13.62g | Polyunsaturated Fat: 3.714g | Monounsaturated Fat: 12.788g | Trans Fat: 0.268g | Cholesterol: 225mg | Sodium: 459mg | Potassium: 954mg | Fiber: 0.4g | Sugar: 34.96g | Vitamin A: 600IU | Vitamin C: 3.3mg | Calcium: 90mg | Iron: 2.7mg