Honey garlic boneless pork chops pro#
Honey garlic boneless pork chops mac#

Remove the pork chops from the fridge to thaw and preheat the oven to 350☏. Pork chops will inevitably dry out a little in the fridge, but you can revive it a little bit. Pour any extra sauce left in the pan into the container – liquid gold shouldn’t go to waste! Refrigerate for up to 3 days, maximum. Once the honey garlic pork chops have cooled, place them in an airtight container.

Honey garlic boneless pork chops mac#

Mac and cheese – Again, store bought mac and cheese will do just fine if you are short on time.Īs with all dishes, you should let it cool to room temperature before storing.The acidity adds a nice punch to offset the sweetness of the honey garlic sauce. Balsamic vinaigrette salad – Toss some iceberg lettuce, horseradish, purple cabbage, and julienned carrots with some balsamic vinaigrette.

Grilled asparagus with sherry vinaigrette – Looking for an easy yet fancy asparagus side dish? This pairs well and looks pretty, too.

Roasted broccoli and snap peas – Seasoned with salt, pepper and fresh garlic, you can roast broccoli and snap peas together with the pork chop in the last 10 minutes.

Time not on your side? Buy premade mashed potatoes, and don’t forget the gravy!

Boursin Mashed potatoes – I like mine fluffy, with lots of butter and cream.

These honey garlic pork chops are great on its own, but if you want to complete it with some side dishes, try these ideas: The pork chops are ready when they reach an internal temperature of 145☏. If you overcook your pork, either at the sear or bake stage, it will get rubbery. They can be either too hard or too dry, or worse, chewy. Pork chops are notoriously known to be hard to cook.

Let the pork chops rest for 5-10 minutes before cutting into them.

The meat will carryover cook another 5 degrees once it is removed from the heat. Remove your pork chops from the pan anywhere from 145☏ – 150☏. Moving the chops around will affect the searing process.

Leave the pork chops untouched from the time you lay them in the pan until the time you flip them over.

Make sure your pan is nice and hot before adding the pork.

Step 6: Top with the remaining sauce and serve. Remove the pork from the oven and let it rest for 5-10 minutes. Roast for 3-4 minutes or until they reach an internal temperature of 150☏. Pour the honey garlic sauce over the top, reserving ¼ of it. Step 5: Transfer the pork chops to a sheet pan.

Honey garlic boneless pork chops pro#

Pro Tip: Use a cast iron skillet if you don’t want to take the trouble of transferring the pork to a separate pan.When the pan is hot, drizzle olive oil and add seasoned pork chops to the pan. Step 4: Heat a large skillet over medium-high heat.

Pro Tip: Season for about 30 minutes and use a paper towel to dab the meat dry.The sauce will gradually thicken in flavor and consistency. First, simmer over medium heat, and then simmer for 1 minute on low heat. Step 2: Add the remaining ingredients to the pan and whisk to combine. If you simply combine all the sauce ingredients at the same time, you will barely taste the garlic and red pepper. Pro Tip: Don’t skip this step! It’s just an additional 20 seconds, but it makes all the difference.Stir until the garlic and pepper releases their flavors into the oil. Drizzle some olive oil and add the minced garlic and crushed red pepper to the pan. Step 1: Heat a medium saucepan over low heat. Then, we sear the pork chops, combine it with the sauce, and then bake it for a few more minutes in the oven.įollow the step-by-step instructions below. To make these garlic honey pork chops, we’ll cook the sauce first. I prefer bone-in for the extra flavor, but you can also use boneless pork chops. 4 thick cut, bone-in pork chops – The pork chops I use are around 14 oz each with bone.Orange juice – Use fresh orange juice to add some tanginess to the sauce, or use apple cider vinegar.Īnd for the meat (see the FAQ section for advice on choosing the best cuts of pork):.Crushed red pepper – We’ll use just a touch, but if serving children, you can opt out of using red pepper.You can use store bought minced garlic, but the fresh ones always taste the best. The honey garlic sauce is pretty straightforward, although the secret to a good sauce lies in the blend of ingredients: