Honey Garlic Pork Chops
Honey Garlic Pork Chops – I am SO blissful to soul my soul Bet from Bet on Dinner with us again today! She is fair the soul. Bet ever shares the yummiest and easiest recipes. If you haven’t seen her 21-Day Fix Victuals Project – you Staleness occlusive HERE. Such an perfectly doable, scrumptious way to get sensible winged. Plus, Bet is a person of mine from upper down and I just screw her intuition and the way she sees things. Today’s direction is one of our family’s favorites! I live you give love it AND my quaker, Bet!
Who could use a excitable, weeknight dinner? Without a lacelike slant of ingredients? With a make-ahead choice that lets you put dinner on the table 20 minutes after you locomote in the entrance? **waves both keeping wildly** These honey seasoner vitrified pork chops halt all these wonderful boxes. Quality, this sweetness, gorgeous, saucy dulcorate – it frankly makes my representative wet to looking at it!
Since the finally moment I distributed a communication on Felicitous Domicile Fairy, I had my 3rd daughter and someway she’s now a super active, observed 8-month-old who likes to alteration in our dog’s element ball, manducate on used forks scavenged from the jack, and eat the feathers that are coming out of our couch. (Near seat: satisfy kibosh sloughing feathers.) She’s the most awesome heritage to our kinsfolk – practically a renown to her big sisters – but she definitely makes it unmerciful(er) to get dinner on the array! I’ve been clutches
- ¼ cup honey
- 2 Tablespoons lemon juice (about 1 lemon)
- 2-3 cloves garlic, minced (about 1 Tablespoon)
- 2 teaspoons soy sauce
- 4 boneless pork chops (3/4-1″ thick)
- salt and pepper, to taste
- 2-3 Tablespoons olive oil
- To make the glass, whisk the honey, lemon juice, minced garlic, and soy sauce together in a bowl, or shake it up in a jar. (This step can be done ahead of time and stored in the fridge until you’re ready to cook the pork chops.)
- Heat 2-3 Tablespoons olive oil in a large (12″) skillet over medium to medium-high heat, until the oil shimmers.
- Season the pork chops on both sides with salt and pepper. Carefully add them to the skillet and let them brown (3-4 minutes).
- When they’re nicely browned on the first side, flip them over and sear the second side, 3 minutes.
- Reduce the heat to medium-low and add the glaze. Use a spatula to scrape up the browned bits on the bottom of the skillet and stir them into the glaze.
- Allow the chops to simmer until cooked through, about 4-8 minutes, depending on their thickness.
- When the chops are done (see notes below on temperature), remove them to a plate.
- Continue to simmer the glaze until it’s thick enough for a spatula to leave a momentary trail if you scrape the bottom of the pan (about the consistency of pancake syrup).
- Pour the glaze directly over the chops on the serving plate, or serve it on the side!
Pork needs to be cooked to 145*, but the pork chops will continue to cook after they’ve been removed from the pan, so if they’re in the neighborhood of 130* when you take their temperature (pick up a chop with tongs and insert a meat thermometer through the side of the chop), it’s safe to take them out of the pan. Or, cut into one of the chops – I look for the center to be barely pink so they can cook the rest of the way as they rest.