Honey Garlic Pork Chops (Juicy, Pan-Seared)

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william By 1 min read

Pan-seared honey garlic pork chops with a glossy glaze
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Pan-seared honey garlic pork chops with a glossy glaze

Honey Garlic Pork Chops (Juicy, Pan-Seared)

Juicy pan-seared pork chops with caramelised edges and a glossy honey garlic glaze.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Calories: 420
Ingredients Method

Ingredients
  

  • 4 bone-in pork chops about 1 inch thick (about 2 pounds total)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter divided
  • 4 cloves garlic minced
  • 1/3 cup honey
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon red pepper flakes optional
  • 1 tablespoon chopped fresh parsley for serving

Method
 

  1. Take the pork chops out of the refrigerator 20 minutes before cooking so they lose their chill. While they wait, pat them dry and season both sides with the kosher salt, black pepper, and smoked paprika.
  2. Heat the olive oil in a large cast iron or heavy skillet over medium-high heat until it just begins to shimmer. Lay the chops in without crowding them, then leave them alone to build up a good crust. Sear 4 to 5 minutes, until deep golden brown underneath.
  3. Flip the chops and add 1 tablespoon of the butter to the pan. Cook 3 to 4 minutes more, spooning the melting butter over the tops as they finish. The thickest part should register 140 degrees F before resting.
  4. Transfer the chops to a plate and tent loosely with foil. They will finish resting while you make the glaze, then rise to 145 degrees F.
  5. Pour off all but about a tablespoon of fat from the skillet and reduce the heat to medium. Add the remaining 2 tablespoons butter and the garlic, and cook about 30 seconds, until it smells fragrant but has not browned.
  6. Pour in the honey, soy sauce, and vinegar, and add the red pepper flakes if using. Simmer, stirring and scraping up any browned bits, for 1 to 2 minutes, until the sauce starts to thicken.
  7. Return the chops and every drop of juice from the plate to the skillet. Spoon the sauce over them and simmer 1 minute, turning once or twice so they get fully coated.
  8. Take the pan off the heat and rest the chops in the sauce for 3 minutes. Sprinkle with parsley and serve right away, with every last spoonful of sauce over the top.