Shana Archibald
Honey Garlic Pork Chops
15 oz. (430 g) center cut boneless pork chops (3 pork chops)
salt
ground black pepper
1 tablespoon vegetable oil
2 tablespoon unsalted butter, melted
3 cloves garlic, minced
1 teaspoon chopped Italian parsley, for garnishing
Honey Glaze
2½ tablespoons honey
2 tablespoons warm water
¼ teaspoon salt
½ teaspoon apple cider vinegar
3 dashes cayenne pepper
Season the pork chops with salt and ground black pepper, on both sides of the pork. You can even add a dash of paprika, if you’d like! Mix all the ingredients in the Honey Garlic Glaze together. Stir to combine well.
Heat up a cast-iron skillet (preferred) on high heat. Add the vegetable oil and one tablespoon of the butter. Add the pork chops to the skillet and pan fry each side of the pork chop, uninterrupted, for three to four minutes each, or until the surface turns brown. Flip over to the other side and repeat the same.
Push the pork chops to one side of the skillet, add the remaining butter. Add the garlic and saute for about 10 seconds, or until they turn light brown. Add the Honey Garlic Glaze, cook to reduce the glaze to a thicker consistency or until the sauce turns amber brown. Spoon the glaze over the pork chops. Turn off the heat, garnish with the parsley and serve immediately.
