Jackie Wilson Asheeke
Folks, I tried this recipe just last weekend. I cheated because I was pressed for time and bought a nice honey garlic sauce as a base. But I added the juices from the pork chop frying pan and more garlic. It made the sauce much better.
This recipe is easy. Try it!
According to the recipe book I used:
“No marinating is needed, this recipe is an incredibly quick and delicious way to serve bone in or boneless pork chops — seared until golden then simmered and broiled (or grilled) in the most amazing honey garlic sauce!
All is done in a skillet or oven-proof pan then finished off under the broiler (or grill) for a couple of minutes to get those crisp edges. That last step is so worth it! You will not regret serving this dish to your family!
You can get chops with the bone in or out. Either works well in this recipe. I used bone out. Season the chops well to make sure they stay tender while cooking. There is nothing worse than a dry, over-cooked pork chop.
Preheat your heavy frying pan before adding the chops.
Sear for 2-3 minutes each side until crisp and golden.”
Note – pork must NEVER be undercooked. That is unhealthy. Always make sure it is cooked all the way through. Cut into a piece or two to make certain of this.
This part is important for the extra flavor for the chops. DO NOT miss out. DO NOT pour that juice out of the pan! The juices in the chops release into the sauce while broiling, creating even more flavor and quantity of sauce to serve with your pork.
Melt butter in the same pan as the pork chops were seared in to keep those flavors going into the sauce, then add the rest of your ingredients.
Cook until the sauce reduces and thickens slightly (about 3-4 minutes). Do not cook it for too long or the honey will reduce down completely, leaving you with a dry pan. (If that happens, just make another batch of sauce only to serve with later.)
Baste pork generously with the sauce, then broil/grill for 1-2 minutes, or until edges are slightly charred. I think overcooked pork chops are nasty and dry. Make certain you use a huge soup spoon and baste your chops with that sauce repeatedly.
4 pork chops bone in or out (I used bone out and do not trim the fat off)
Salt and pepper, to season
1 teaspoon garlic powder
2 tablespoons oil (I used regular cheap sunflower oil)
1 tablespoon unsalted butter
6 cloves garlic, minced
1/4 cup honey
1/4 chicken broth
2 tablespoons apple cider vinega, or any white vinegar)
How to do it
Preheat oven broiler (or grill) on medium-high heat. Season chops with salt, pepper and garlic powder just before cooking.
Heat oil in a pan or skillet over medium high heat until hot. Sear chops on both sides until golden and cooked through (about 4-5 minutes each side). Transfer to a plate; set aside.
Reduce heat to medium. Melt butter in the same pan, scraping up any browned bits from the bottom of the pan. Sauté garlic until fragrant (about 30 seconds). Add the honey, water, and vinegar. Increase heat to medium-high and continue to cook until the sauce reduces and thickens slightly (about 3-4 minutes), while stirring occasionally.
Add pork back into the pan, baste generously with the sauce and broil/grill for 1-2 minutes, or until edges are slightly charred.
Calories: 332kcal | Carbohydrates: 15g | Protein: 29g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 104mg | Sodium: 68mg | Potassium: 337mg | Sugar: 14g | Vitamin A: 175IU | Vitamin C: 1.4mg | Calcium: 18mg | Iron: 0.8mg
cafedelites.com/easy-honey-garlic-pork-chops for recipe and proportions