Set out the spiral-cut ham, relish, mustard, and rye bread for individuals to build their own sandwiches if you run out of time to make them.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 pork chops |
Ingredients
- 4 (5 ounce) pork chops
- salt and freshly ground black pepper to taste
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 6 cloves garlic, minced
- ¼ cup honey
- ¼ cup water
- 2 tablespoons rice vinegar
Instructions
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Season pork chops with salt, pepper, and garlic powder on both sides.
- Heat oil in an oven-safe skillet over medium-high heat until hot. Sear pork chops until golden brown and cooked through, 4 to 5 minutes per side. Transfer to a plate and keep warm.
- Reduce heat to medium and melt butter in the pan juices, scraping up any browned bits from the bottom of the pan. Add garlic and cook until fragrant, about 30 seconds. Add honey, water, and vinegar. Increase heat to medium-high and cook, stirring occasionally until sauce has reduced down and slightly thickened, 3 to 4 minutes. Return pork back to the skillet and baste generously with the sauce.
- Transfer skillet under the broiler and broil until edges of pork chops are slightly charred, 1 to 2 minutes.
- You can use bone-in or boneless pork chops. Chicken broth can be used instead of water, and you can substitute the rice wine vinegar with any white vinegar or apple cider vinegar.
Nutrition Facts
| Calories | 286 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 0 g |
| Protein | 18 g |
| Saturated Fat | 5 g |
| Sodium | 28 mg |
| Sugars | 18 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Loved this recipe! Truly delicious!! Enjoyed!!!
I made just as stated in recipe. My sauce did thicken. It was really a good dinner and will do again. So easy.
Yes, I added chicken stock and corn starch to thicken sauce.
I added a little less honey and rice vinegar, but added chicken broth to some cornstarch to thicken, and kept the water the same as recipe called for.
It was delicious. I didn’t make any alterations to the recipe and we will definitely be having this again
I made it in the pan and basted. I had to turn the heat down not up when making the gravy cuz it was cooking too fast and i didn’t want it to burn. Never needed to transfer to the broiler and it still turned out very good. I made it with egg white noodles and sweet corn. Excellent.
Great flavor, moist chops. Only issue I had was I couldn’t get the sauce to thicken much.
This was so easy and so good. I will make it again very soon.
I was very happy I chose this recipe. I put it together in no time. The combination of flavors was just right. I didn’t have regular honey but replaced it with “Mike’s Hot Honey”. So moist and .
This is really easy! Good flavors! Used chicken broth IPO water. But my sauce never thickened? In my haste to correct (this starts to come together quickly once you remove the chops from pan) I mixed some cornstarch with a little broth. That helped! Felt pretty fancy for a dish so easy to prepare. My mother-in-law loved it. Thank you!
Perfect just as it is! Easy and delicious. What’s not to love?
Oh my goodness this was so good!!! Keeper for sure.
Use teflon or it’s way too sticky, but otherwise, a delish and easy recipe.
This recipe is really good and the sauce doesn’t turn into solid glass or rock in the broiler as some other recipes I’ve tried. 5-Stars. Very tasty and easy. Can be used for other meats as well – chicken, salmon, etc.
I made this as written. To enjoy more of the sauce, I also microwaved a potato and shared it with my husband. We both liked the pork chops and sauce.
This is one of those recipes where you end up being shocked by the end result. I’m not normally a big fan of sweet sauces on meat, but decided to try this anyway because I love trying new recipes – plus this was quick and easy. Wow! The chops were delicious and I would serve these to company. The only thing I had to tweak was to add a bit of salt and pepper to the sauce to really make the flavors pop. The chops turned out super juicy and tender, but be sure not to overcook them. I did about 3 minutes per side for 1″ thick loin chops. This one’s a keeper!