These juicy pork chops are marinated in honey and garlic before they’re seared in a hot pan. I then brush them with a honey garlic glaze before they finish cooking in the oven.
- 1/4 cup apple cider vinegar
- 3 Tbsp. honey, divided
- 3 garlic cloves, sliced
- 1 + 1/2 tsp. salt, divided
- 4 bone-in, center cut pork loin rib chops, 3/4-1 inch thick, about 1/2-3/4 lb. each
- 1 Tbsp. olive oil
- 1/2 tsp. black pepper
- 1 tsp. garlic powder
- 1/2 tsp. paprika
- Combine the apple cider vinegar, 2 tablespoons of the honey, sliced garlic, and 1 teaspoon of the salt in a bowl to make the marinade. Whisk together.
- Place the pork chops in a large bowl or plastic bag and pour the marinade over the pork.
- Allow the pork to marinate in the fridge for 1-3 hours.
- Take the pork chops out of the fridge. Take them out of the marinade and discard the liquid. Pat the chops dry using a paper towel.
- Let chops rest at room temperature for 5 minutes before preheating your oven to 400°F.
- While the oven preheats, rub the chops with the olive oil on both sides. Sprinkle on both sides with the remaining salt and the black pepper.
- Mix together the glaze by combining the remaining honey, garlic powder, and paprika in a separate bowl.
- Over high heat, warm a large oven-safe skillet that can fit the 4 chops without crowding them. When the oven is finished preheating, put the pork chops into the hot pan on the stove.*
- Cook the chops without moving them AT ALL for 3 minutes. Then use a pair of tongs to try gently lifting one up. If it is a bit stuck to the skillet, let it go and let it cook for another minute or two, then try lifting again. When a good crust is formed on the meat, it will then release more easily from the pan. When they’re nice and brown underneath, flip them over.
- Brush the pork chops with the glaze on the cooked side. Transfer the skillet (uncovered) to the preheated oven.
- Bake until the interior temperature, as read on an instant read thermometer stuck through the side edge into the middle, reads 140°F.* That’ll be 4-8 minutes depending on the thickness of your chops.
- Transfer the chops to a plate and let them rest for 3 minutes. Discard any juices that accumulate on the plate and then serve.
- *If all of the pork chops don’t fit in the pan at once, brown them two at a time on the first side, and then crowd all 4 of them in on the other side to finish in the oven.
- *The National Pork Board recommends that you continue to cook pork chops until they reach 145°F. It is therefore potentially unsafe to take them out of the oven and stop cooking them at 140°F. As with consuming medium-cooked steak, there is a risk involved here. Be aware that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.