Simple pan-seared pork chops with a garlic-honey marinade. An excellent, delectable, and easy meal to enjoy with your family on a weekday. Add pickled shallots as a garnish.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons honey
- 3 tablespoons stone-ground mustard
- 5 cloves garlic, sliced
- 1 teaspoon red chile flakes
- 4 tablespoons extra-virgin olive oil, divided
- ½ cup apple cider vinegar
- kosher salt and ground black pepper to taste
- 4 (1-inch thick) bone-in pork chops
Instructions
- Combine honey, mustard, garlic, chile flakes, 3 tablespoon olive oil, apple cider vinegar, salt, and pepper in a small bowl; mix until fully combined.
- Place pork chops into a resealable zip-top bag. Pour in marinade, seal the bag, massage to coat, and marinate in the refrigerator for at least 1 hour.
- Remove pork chops from the marinade and place on paper towels. Pat chops as dry as possible with the paper towels. Set excess marinade aside.
- Heat remaining olive oil in a large cast-iron skillet over medium-high or high heat until it shimmers. Working in batches if necessary, sear the pork chops in the hot pan until the first side is a dark golden brown, 2 to 3 minutes. Turn and cook on the other side until golden brown, 2 to 3 minutes more. Turn the heat down to low and continue to cook until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 6 to 8 minutes total. Transfer to a plate and let rest for 5 minutes.
- While pork rests, pour leftover marinade into a skillet. Bring to a boil and continue to cook until it reduces and becomes as thick as you like, 5 to 7 minutes. Pour over pork chops.
- Your bone-in pork chops should weigh about 2 pounds total.
Nutrition Facts
| Calories | 433 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 2 g |
| Protein | 33 g |
| Saturated Fat | 5 g |
| Sodium | 352 mg |
| Sugars | 14 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Great Recipe Matthew!! My pork chops usually turn out flavorless and tough. But not this time. Wow what a difference the Marinade makes. Thanks!!
Followed directions. Recipe was too sour and gave a funny taste to the pork chop. I would use less vinegar and maybe a little more honey or add some brown sugar. Didn’t care for this recipe.
This turned out amazing and gave the pork chops an amazing flavor that was very enjoyable.
I made it as listed, except used 1/4 chili flakes. My family did not enjoy this. The vinegar was definitely too strong. Probably won’t make again.
We didn’t love the marinade and won’t make it again.
A little tough and dry but the sauce was good.
Really yummy and very easy to make, love the marinade and how great it is when you make it into a sauce to finish off the top of the cooked pork chops. GREAT
Very tasty, and will make again. Keeping the marinade and reducing it slightly really made for a nice sauce.
The marinade after it was cooked was delicious! We grilled our pork chops then put them in a skillet last few minutes with sauce.
The marinade after it was cooked was delicious! We grilled our pork chops then put them in a skillet last few minutes with sauce.
Agree with other reviews. Cut back on the vinegar
I didn’t use the red pepper flakes simply because I don’t like any hot. Other than that no changes. I loved it. Best pork chops ever. Found a new way to fix them.
Little brown sugar & soya sauce added would have made it more like honey garlic..grainy mustard acts beautifully as the acidic component. No need to reduce too much. 1/2 tsp cornstarch mixed with 1/3 cup water would thicken nicely.
Not a fan. The vinegar really takes over.
I made several changes. I used to like my food really hot, but now at my age, the mustard and crushed chilies seemed a bit much, so I reduced the mustard to 1 tblsp and the crushed chilies to 1/4 tsp. I also substituted a cup of pinot grigio for the vinegar. I didn’t have any chops, so I sliced a chunk of pork tenderloin into 1″ medallions. I doubted that waiting for the meat to go through the rest stage would give enough time for the sauce to reduce, so I heated that in a small saucepan and still ended up adding some corn starch as the pork ended its resting stage. The taste was great. Nice sweet sauce with enough bite to enjoy, without burning my mouth.
Pretty good – marinade keeps the chops moist during the low-heat cooking phase. One caution: Don’t take the instruction “sear over high heat” too seriously. At least on my range that resulted in instantly burned chops. When I reduced the heat to medium plus one or two notches things went much better.
Pork chops were very juicy, cooked thru, and the treatment was very delicious.
We loved these pork chops, they were tender juicy and mouth watering good.
I finished ti chops in the oven. I liked this dish, my wife loved it, and it was super-easy. I’ll make it again.
It wasn’t bad. I doubled the batch and made 8 pork chops with sweet potatoes and string beans
Neither my husband or myself finished. There is tangy and there is vinegary. This was not to our tastes.