Ingredients
The recipe calls for four boneless pork chops that are approximately three quarters of an inch thick, as well as two tablespoons of olive oil, four chopped garlic cloves, salt, and pepper, to taste.
– honey, 1/4 cup – soy sauce, 2 teaspoons
– 1 tablespoon of vinegar made from apple cider
– Chopped fresh parsley (to garnish)
Preparation
Before cooking, add salt and freshly ground black pepper to the pork chops.
Second, in a big pan, heat the olive oil over medium-high heat.
3. Put the pork chops in the pan and cook for 7 to 8 minutes on each side, or until they are browned and the internal temperature reaches 145 degrees Fahrenheit. Take the pork chops out of the pan and put them aside.
Fourth, sauté the minced garlic for approximately a minute over medium heat, or until it releases its aroma.
5. Heat for 2 minutes, whisking in the soy sauce, honey, and apple cider vinegar. For more flavor, scrape any browned pieces from the pan.
6. After coating the pork chops with the sauce, return them to the skillet and boil for another minute, or until the sauce thickens and becomes sticky.
7. Just before serving, garnish the pork chops with some fresh parsley.
Tips and Variations
Spice up your honey garlic combination with a dash of red pepper flakes or a teaspoon of hot sauce for an extra kick.
You’ll have to change the cooking time if you want your pork chops cooked with the bones in. To cook through, they often require a little more time.
– A After sautéing the garlic, add a splash of white wine to the skillet. Let it reduce before adding the rest sauce components for a deeper taste.
– A If you’re looking for a gluten-free alternative to soy sauce, you may try tamari or coconut aminos.
– A Always set aside a few minutes after cooking pork chops to allow them to rest. Every chop will be juicy and tasty because the liquids may disperse.
- – A A little brown sugar sprinkled on top of the sauce may make it seem more caramelized, which is perfect for people who like a little more sweetness.
