Juicy tender Pork Chops glazed in a deliciously flavorful honey garlic sauce. This recipe is super practical and perfect for a quick weeknight dinner!
More often than not we tend to overlook the practicality of making pan fried pork for reasons I can’t fully convert into words. I mean, it is a delicious option of protein and requires little to no prep. For me, pork went from never making an appearance to a regular spot on my plate since that first time I tried, back in September when I learned all about it (pork, hog) during an educational farm food tour to Kansas (you can read all about it here).
Perhaps the only reason holding me back from being fully invested was the fact that I needed more flavor. So I fixed that tiny problem by making this honey garlic glaze which is a delicious sauce that coats and flavor the pork chops, giving it that flavor boost I was missing, and yet not having to take up a lot of extra cooking time.
how to prepare pork chops
Like any other meat, allow it to fully thaw overnight in the refrigerator or simply leave the pork on the counter at room temperature to thaw, prior to cooking. The pork should not be cold when you cook it, instead its best if the pork is at room temperature. Season with salt and pepper on both sides.
how to pan fry/ sear pork chops
Cast iron skillets are best for cooking pork chops because it has great distribution of heat and gives the pork that beautiful golden layer that is so appealing! Simply heat oil in a cast iron skillet until really hot, you should be able to hear that searing/ frying sound when you place the pork on the skillet, if not wait another minute.
Fry/ sear for five minutes on each side. Using a pair of kitchen tongs hold the pork sideways to sear the sides as well. Transfer to a place and set aside while you cook the sauce.
hot to make the honey garlic glaze
The cast iron should be nice and hot, but it’s best that you turn the heat down. Add in the honey, mustard and coconut aminos. Using a spatula, stir and scrape up the browned bits from the bottom of the pan.
When the sauce start to thicken, add the pork back. Baste the pork with the honey garlic sauce, while the pork finish cooking and the sauce thickens a bit more. Pork is done when internal temperature reaches 145F degrees.
other cast iron recipes you need to try
Lemon Butter Pan Seared Scallops
Filet Mignon in Mushroom Sauce
what should you serve pork chops with
A lot of times I’ll just add a starchy vegetable and find that to be delicious and satisfying, other times I’ll enjoy my pork chops with a creamy mac and cheese or rice! Here are a few of my favorites;
Instant Pot Cilantro Lime Brown Rice
Stove Top Alfredo Mac and Cheese
Brown Butter Sage Sweet Potatoes
If you make this Honey Garlic Pork Chops recipe, be sure to leave a comment and/or give this recipe a rating! I love to hear from you and always do my best to respond to all your comments. Also, don’t forget to tag me on Instagram for a special shutout and/or a chance of being featured in my newsletter!
Honey Garlic Pork Chops
Ingredients
- 4 pieces boneless pork chops
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/4 cup honey
- 1 tbsp coconut aminos
- 1 tsp dijon mustard
- 1 pinch sea salt and ground black pepper, to taste
Instructions
- Heat oil in a cast iron pan. Add seasoned pork chops and pan sear for 5 minutes on each side. Using a pair of kitchen tongs, hold the pork side ways to sear on both sides as well.
- Transfer to a plate. Turn the heat down to medium low and add in butter and garlic. Sauté until fragrant (1 minute).
- Add honey, dijon mustard and coconut amigos to the pan and stir with a spatula scraping up the browned bits from the bottom of the pan. Cook this sauce for 2-3 minutes until it starts to thicken.
- Add the pork chops back into the pan and baste with honey garlic sauce. Let the pork cook in sauce for about 4-5 minutes until fully cooked and internal temperature is 145F degrees.
in step 2 you say to add butter and garlic…however garlic is not listed in your ingredients list…how much garlic do you use?
Agh… so sorry about that Laura and THANK YOU for the heads up. I already edited the recipe cart, and used 2 cloves of garlic minced. Have a great day!