Why Make This Recipe
Honey Garlic Pork Chops are a fantastic choice for a weeknight dinner. They are simple to prepare and deliver a wonderful balance of sweet and savory flavors. The honey and garlic create a rich, sticky glaze that makes each bite incredibly delicious. Plus, with just a few ingredients, you can whip up this mouthwatering dish in no time.
How to Make Honey Garlic Pork Chops
Ingredients
- 1 tablespoon vegetable oil
- 2 thick bone-in pork chops or 4 thin pork chops
- Salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons minced garlic
- 1/4 cup honey
- 1/4 cup water
- 2 tablespoons white vinegar, apple cider vinegar, or rice wine vinegar
- 1/2 teaspoon crushed red pepper (optional)
Directions
- Pour the vegetable oil in a large skillet and turn the burner on medium/high heat.
- Season the pork chops with salt and pepper.
- Once the skillet is hot, add the pork chops and cook uncovered for 3 minutes on each side to sear them; remove from the pan and set aside.
- Turn the burner down to low/medium heat.
- In the same skillet, add butter and garlic, cooking for about a minute.
- Stir in honey, water, vinegar, and crushed red pepper. Cook until the sauce thickens.
- Return the chops to the pan and cook for 5-10 minutes, basting frequently with the sauce, until the internal temperature reaches 145°F.
- Let the chops rest for 3 minutes before slicing.
- Serve over rice and drizzle with remaining sauce. Garnish with parsley and extra crushed red pepper if desired.
How to Serve Honey Garlic Pork Chops
These pork chops are best served over a bed of rice, which helps soak up the delicious sauce. You can also pair them with steamed vegetables or a fresh salad for a complete meal. Don’t forget to drizzle some extra sauce over the top for added flavor!
How to Store Honey Garlic Pork Chops
If you have any leftovers, store the pork chops in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. To reheat, simply warm them in a skillet over low heat or in the microwave until heated through.
Tips to Make Honey Garlic Pork Chops
- Make sure to let the pork chops rest before slicing to keep them juicy.
- Experiment with different vinegars for varied flavor profiles.
- For added sweetness, you can adjust the amount of honey according to your taste.
Variation
You can easily turn this recipe into a honey garlic chicken dish by substituting pork chops for chicken breasts or thighs. Adjust the cooking time as necessary to ensure the chicken is cooked through.
FAQs
1. Can I use boneless pork chops?
Yes, you can use boneless pork chops for this recipe. Just be sure to adjust the cooking time as they may cook faster.
2. Is it necessary to use crushed red pepper?
No, crushed red pepper is optional. If you prefer a milder flavor, you can leave it out.
3. How do I know when the pork chops are done?
The internal temperature of the pork chops should reach 145°F. You can use a meat thermometer to check.
Honey Garlic Pork Chops
Ingredients
Main Ingredients
- 2 pieces thick bone-in pork chops or 4 thin pork chops Choose according to your preference.
- 1 tablespoon vegetable oil
- to taste Salt and pepper
- 2 tablespoons butter
- 2 tablespoons minced garlic
- 1/4 cup honey Adjust for sweetness as desired.
- 1/4 cup water
- 2 tablespoons white vinegar, apple cider vinegar, or rice wine vinegar Any of these can be used.
- 1/2 teaspoon crushed red pepper Optional for a bit of heat.
Instructions
Cooking
- Pour the vegetable oil in a large skillet and turn the burner on medium/high heat.
- Season the pork chops with salt and pepper.
- Once the skillet is hot, add the pork chops and cook uncovered for 3 minutes on each side to sear them; remove from the pan and set aside.
- Turn the burner down to low/medium heat.
- In the same skillet, add butter and garlic, cooking for about a minute.
- Stir in honey, water, vinegar, and crushed red pepper. Cook until the sauce thickens.
- Return the chops to the pan and cook for 5-10 minutes, basting frequently with the sauce, until the internal temperature reaches 145°F.
- Let the chops rest for 3 minutes before slicing.
- Serve over rice and drizzle with remaining sauce. Garnish with parsley and extra crushed red pepper if desired.