Pan-Seared Honey Pork Chops
25 min
|
easy
|
clean eating,
Mediterranean diet
Recipe by Eunice
Introduction
Meet your new weeknight power move: bone-in pork chops pan-seared hard in a hot skillet, then glossed with a honey garlic glaze kissed with soy, Dijon, lemon, and smoked paprika.
Juicy, sticky-sweet and savory with real garlicky punch, they are perfect for fast dinners or a low-fuss date night, with pan drippings begging to be poured over rice or mashed potatoes. I usually make double the recipe for meal prep to save time!
Ingredients (4 servings)
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Ingredients for the Pork Chops:
- 4 bone-in pork chops (about 1-inch thick) bone-in pork chops 3.01 lb
- 1 tsp salt salt
- ½ tsp black pepper black peppercorns (for black pepper)
- ½ tsp smoked paprika smoked paprika 0.04 oz
- ½ tsp garlic powder garlic powder 0.05 oz
- 2 Tbsp olive oil olive oil
Ingredients for the Honey Garlic Glaze:
- 3 Tbsp unsalted butter unsalted butter 1.5 oz
- 4 cloves of fresh garlic, minced garlic 0.36 head (for fresh garlic)
- ¼ cup honey honey 2.96 oz
- 2 Tbsp soy sauce soy sauce 1 fl oz
- 1 Tbsp Dijon mustard Dijon mustard 0.57 oz
- 1 Tbsp lemon, juiced lemons 1 Tbsp
How to Make Pan-Seared Honey Pork Chops
-
Prep the chops
Pat the pork chops very dry on both sides so they sear instead of steam.
Score the fat cap with shallow crosshatches to prevent curling and help render the fat.
Season all over with salt, black pepper, smoked paprika, and garlic powder, then let them sit at room temp for 15 minutes while you get set up.
-
Heat the pan
Set a large heavy skillet, preferably cast iron or stainless, over medium-high heat and add the olive oil until it shimmers.
If the oil starts to smoke hard, lower the heat a touch; control is everything for a deep golden crust without burning.
-
Sear side one
Lay the chops in the pan without crowding and do not move them for 3 to 4 minutes until the first side is deeply browned.
Press gently with tongs to ensure full contact if the edges lift.
-
Sear side two
Flip and sear the second side for 2 to 3 minutes until browned, then stand each chop briefly on its fat edge to render and crisp it.
Drop the heat to medium once both sides have color so you keep fond without scorching.
-
Start the glaze base
Push the chops to one side of the pan or transfer to a plate if your skillet is tight, then add the butter to the empty space.
Stir in the minced garlic and cook 30 to 45 seconds until fragrant; do not let it brown.
-
Build the honey garlic glaze
Whisk in the honey, soy sauce, Dijon, and lemon juice, scraping up any browned bits so the glaze pulls in all that flavor.
Simmer 1 to 2 minutes until glossy and slightly thickened to a spoon-coating consistency.
-
Glaze and finish to temp
Return the chops to the center of the pan if you moved them and spoon the glaze over the tops, flipping once to coat both sides.
Cook 1 to 3 minutes more, basting constantly, until an instant-read thermometer in the thickest part hits 140 to 145 F.
-
Rest and adjust
Transfer the chops to a warm plate and rest 5 minutes so the juices settle.
If you want a stickier finish, simmer the glaze another 30 to 60 seconds, then taste and balance with a pinch of salt or a squeeze of lemon.
-
Serve
Plate the chops, pour the glaze over, and finish with cracked black pepper and chopped parsley or chives.
Serve hot with lemon wedges to wake up the sweetness.
Substitutions
- Soy sauce -> Tamari or coconut aminos
- Tamari keeps the same deep savor while staying gluten free, and coconut aminos dial back the salt and bring a subtle sweetness that plays nicely with the honey.
- Dijon mustard -> Gochujang
- Gochujang adds gentle heat and fermented depth for a sweet-spicy glaze that clings a bit thicker, giving you a bolder, stickier finish.
- Honey -> Maple syrup
- Maple brings a toasty, woodsy note and a slightly softer sweetness that still reduces to a shiny glaze without getting cloying.
Tips
- Dry means crisp
- Water is the enemy of browning, so really blot the chops dry and season right after to help the spices adhere.
- Control your heat like a pro
- Start hot to sear, then ease to medium for the glaze so the sugars in honey do not scorch before the chops reach temperature.
- Use the fat cap to your advantage
- Render the edge by standing the chops upright with tongs for 30 to 60 seconds; this adds flavor and keeps the meat juicy.
- Thermometer beats guesswork
- Pull at 140 to 145 F and rest 5 minutes, since carryover cooking will land you at a perfect blush instead of dry and gray.
- Batch if needed
- Crowded pans steam the meat, so sear in two rounds and combine everything for glazing at the end if your skillet is smaller.
- Optional umami boost
- A tiny pinch of chicken bouillon or a splash of fish sauce in the glaze intensifies savor without tasting obvious.
Nutrition Facts *
| Energy | 810 | kcal |
|---|---|---|
| Protein | 92 | g |
| Total Fat | 39 | g |
| Carbohydrates | 19 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the pork chops from drying out?
- Do not overcook past 145 F, rest the chops 5 minutes, and consider a quick 30-minute brine of 4 cups water to 3 tablespoons kosher salt if you have time for extra insurance.
- Can I use boneless pork chops?
- Yes, but they cook faster, so sear about 2 minutes per side and glaze briefly, pulling at 140 F to prevent dryness.
- My glaze is burning or turning bitter, what went wrong?
- Your heat is too high for the honey, so drop to medium, add a splash of water or stock to loosen, and keep the garlic pale golden rather than brown.
- The glaze is too thin, how can I fix it?
- Reduce it over medium heat for 30 to 90 seconds until it coats a spoon, or whisk in a tiny cornstarch slurry if you need a fast, glossy thickener.
- Can I make this ahead?
- Sear the chops and mix the glaze ingredients ahead, then finish glazing right before serving, or reheat gently in a covered skillet with a splash of water to keep them moist.
Serving Suggestions
I like to garnish the chops with toasted sesame seeds and sliced scallions, then hit the plate with a last squeeze of lemon to sharpen the sweet glaze.
Serve with garlicky mashed potatoes or sautee green beans, and if you are feeling flirty, throw charred peaches on the grill for a smoky-sweet side that plays beautifully with the honey. Ohh also a big scoop of homemade apple sauce pairs really well with this pork chops.
More pairings:
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