These honey garlic pork chops deliver the goods, y’all. A few simple ingredients, one knockout balance of savory and sweet flavors, all while coming together in about 20 minutes? Yes, please!
As I flipped through my monthly Bon Appetit a few weeks ago, I was inspired by a recipe for fermented garlic honey. They recommended using a drizzle on pepperoni pizza (strange, but I can totally see this working), alongside fried chicken (note to self: must try on my Paleo fried chicken!) or as a glaze for pork or fish. Ding ding ding! Honey garlic pork chops neeeeeeeeded to happen, regardless of whether I used the fermented garlic honey or not.
I ended up making a batch of the fermented garlic honey and using it in these pork chops but they are equally delicious with regular honey, and I’ve written the recipe that way. But, I encourage you to check out the fermented garlic honey over at Bon Appetit!
I can’t get over how dang easy these are to make. The pork chops get dusted in a touch of arrowroot flour so that they crisp up when they get pan fried for a few minutes. The honey garlic sauce is a few simple ingredients that get reduced in the same pan that you cooked the pork, and then it gets finished off in the broiler for a few minutes so that the meat can caramelize with the glaze. Boom, so incredibly easy!
If you like it spicy, with food or in life, feel free to add a pinch or two of red pepper flakes to this as I think that heat would complement this dish nicely! Now, get to making these honey garlic pork chops before you waste another dinner NOT having them in your life!Print
You are just a few simple ingredients, one pan, and 20 minutes away from these delicious savory sweet chops!
- 4 bone in pork chops, about 1 pound (or, get thick cut chops, about 1.5–2 lbs)
- 2 tablespoons arrowroot starch
- 1/3 cup honey
- 2 1/2 tablespoons apple cider vinegar
- 2 tablespoons coconut aminos
- 4 cloves crushed garlic
- 3 tablespoons water
- 1–2 tablespoons of olive oil
- Kosher salt
- Turn the oven on and set to broil
- Salt the pork chops and lightly coat both sides with the arrowroot flour
- In a cast iron or heavy bottomed skillet, heat olive oil over medium high heat
- When shimmering, add the pork chops, making sure not to crowd the pan and working in batches as needed
- Sear 3-5 minutes per side, depending on thickness (my chops were about 3/4 inch thick and only needed 3 minutes per side) until just cooked through. Remove chops from pan and set aside on a plate
- Add the honey, garlic, aminos, water and apple cider vinegar to the same pan that the pork was cooked in, scraping up all the delicious brown bits and simmering for 4-5 minutes until thickened and reduced
- Return the chops to the pan (along with any juices that collected on the plate) and coat them in the sauce/glaze
- Place under the broiler for 2-3 minutes until the chops are nicely browned and caramelized
You could absolutely use chicken thighs instead of pork chops here.
Keywords: pork, pork chops, honey, garlic, glaze