Chicken… chicken… chicken… it is what many of us eat for dinner, night after night. Now, don’t get me wrong, because the meat is so easy to make so many different ways, I am just as guilty as the next person for cooking it about five nights a week but on that sixth night, how about something a little different.
What I came up with was one of my favorite recipes and subbing in the pork chop. Garlic, honey, and a little heat… how could you go wrong?!
- 2 boneless pork loin chops
- 3T raw honey
- 4 garlic cloves
- 2T water
- 1 ½ t apple cider vinegar
- 1 ¼ t kosher salt (divided)
- ¼ t red pepper flakes
- ¼ t ground black pepper plus a “pinch”
- 2T vegetable oil
- Scallions for garnish
- Finely chop the garlic cloves and add to a small bowl
- Add honey, water, vinegar, ½ t salt, red pepper flakes, and a pinch of black pepper, stir until all ingredients are well combined
- Pat loin chops dry with a paper towel, then season on both sides with kosher salt and pepper
- Using a cast-iron skillet, season pan with vegetable oil over medium-high heat
- When skillet is ready, add pork chops and cook for about four minutes on each side (color should be a deep golden brown and internal temp on chops should be 140 degrees – could be done quicker depending on thickness)
- Remove chops from skillet and transfer to a cutting board (do NOT clean skillet yet)
- Reduce heat to medium-low, then pour the honey mixture into the pan (do so carefully because honey will get very hot and bubble quickly)
- Constantly whisk the mixture to prevent burning and allow to simmer for about five minutes
- Season with salt as needed
- Return the chops to the pan, then cover with glaze and allow to warm
- Remove from skillet and plate (pour any remaining glaze over the chops)
- Garnish with scallions and enjoy!