Honey Garlic Pork Chops

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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.

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. 

Over the years, I’ve shared my love of pork. It’s one of those meats I think people often cook improperly, and I love to reintroduce them to juicy, flavorful heaven. This Honey Garlic Pork Chop recipe is a spin-off of my Perfect Pork Chop Method, which shows you how to cook pork chops perfectly every time. I always use bone-in and I try to find chops that are at least 3/4 of an inch thick, so that’s what I used here, too.

Instead of a brine, I decided to marinate these pork chops in a honey and garlic marinade before cooking them. I mixed honey and thinly sliced garlic with apple cider vinegar and salt to season the meat, and the acid from the vinegar really helps the pork to get tender.

After I marinaded the meat, I patted it dry and drizzled on some olive oil, salt, and pepper. This way, I don’t have to add oil to my pan when I’m cooking, so I don’t burn oil and get my kitchen all smokey. You’re going to sear the first side of the pork chops, brush them with a honey garlic glaze, and finish them by baking in a preheated oven. It cooks them perfectly.

If you have a large cast iron pan, I suggest using it. 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.

This is one of those things that you can serve easily to your family during the week, but it really is a fun twist that company will love, too. Enjoy!

 

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Honey Garlic Pork Chops


  • Author: Allie McDonald
  • Prep Time: 10 minutes + 3 hour marinade time
  • Cook Time: 10 minutes
  • Total Time: 20 minutes + 3 hour marinade time
  • Yield: 4

Description

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.


Ingredients

  • 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 1/23/4 lb. each
  • 1 Tbsp. olive oil
  • 1/2 tsp. black pepper
  • 1 tsp. garlic powder
  • 1/2 tsp. paprika

Instructions

  1. 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.
  2. Place the pork chops in a large bowl or plastic bag and pour the marinade over the pork.
  3. Allow the pork to marinate in the fridge for 1-3 hours.
  4. 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.
  5. Let chops rest at room temperature for 5 minutes before preheating your oven to 400°F.
  6. 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.
  7. Mix together the glaze by combining the remaining honey, garlic powder, and paprika in a separate bowl.
  8. 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.*
  9. 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.
  10. Brush the pork chops with the glaze on the cooked side. Transfer the skillet (uncovered) to the preheated oven.
  11. 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.
  12. Transfer the chops to a plate and let them rest for 3 minutes. Discard any juices that accumulate on the plate and then serve.

Notes

  • *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.