Honey Glazed Pork Chops

Bear Naked Food Honey Glazed Pork Chops

If you are looking for a quick yet delicious meal, these Honey Glazed Pork Chops is the answer. I like to serve them with boiled broccoli and steamed rice to soak up the juices and glaze. The combination of sides is endless, so just go with your imagination and preference.

 

This honey glaze which comprises of garlic, honey, soy sauce and vinegar is by no means avant-garde. These everyday pantry ingredients create that umami Pan-Asian flavor that everyone can resonate with.

 

You could replace the protein with chicken and they will be just as tender and juicy.

 

 

Ingredients:
3 to 4 pork loin (approx. 1-inch thickness)
½ tsp garlic powder
Salt and pepper to taste
4 cloves garlic – minced
2 tbsp honey
1 tbsp soy sauce
2 tsp white or rice wine vinegar
¼ cup water or chicken stock
1 tbsp all-purpose flour
Cooking oil

serves 3 to 4

The line up.

Bring the meat to room temperature.

Lightly score the edges of each pork loin. This will prevent the fillet from curling during cooking.

 

Using a meat tenderizer or pounder, beat the pork on both sides to tenderize the meat.

 

Season the meat on both sides with garlic powder, salt and pepper.

In a heated large skillet or cast iron pan, drizzle 1 to 2 tbsp of cooking oil.

 

Lightly coat both sides of the pork with flour and pan fry over medium high heat for about 1 min on each side. Do not overcook or they’ll become tough.

 

Remove from pan and set aside.

 

Turn down heat and add in a little more oil.

Cook garlic over low heat for about 20 seconds and add in chicken stock, honey, soy sauce and vinegar.

 

Stir and mix the sauce. Give it a taste and adjust with more seasoning if needed.

Add in pork chops and turn up the heat.

Bear Naked Food Honey Glazed Pork Chops

 

Allow sauce to coat the pork thoroughly and thickened to desired consistency.

Serve warm.

Bear Naked Food Honey Glazed Pork Chops

 

Bear Naked Food Honey Glazed Pork Chops

 

 

Honey Glazed Pork Chops
 
Prep time
Cook time
Total time
 
Author:
Serves: serves 3 to 4
Ingredients
  • 3 to 4 pork loin (approx. 1-inch thickness)
  • ½ tsp garlic powder
  • Salt and pepper to taste
  • 4 cloves garlic - minced
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 2 tsp white or rice wine vinegar
  • ¼ cup water or chicken stock
  • 1 tbsp all-purpose flour
  • Cooking oil
Instructions
  1. Bring the meat to room temperature.
  2. Lightly score the edges of each pork loin. This will prevent the fillet from curling during cooking.
  3. Using a meat tenderizer or pounder, beat the pork on both sides to tenderize the meat.
  4. Season the meat on both sides with garlic powder, salt and pepper.
  5. In a heated large skillet or cast iron pan, drizzle 1 to 2 tbsp of cooking oil.
  6. Lightly coat both sides of the pork with flour and pan fry over medium high heat for about 1 min on each side. Do not overcook or they’ll become tough.
  7. Remove from pan and set aside.
  8. Turn down heat and add in a little more oil.
  9. Cook garlic over low heat for about 20 seconds and add in chicken stock, honey, soy sauce and vinegar.
  10. Stir and mix the sauce. Give it a taste and adjust with more seasoning if needed.
  11. Add in pork chops and turn up the heat.
  12. Allow sauce to coat the pork thoroughly and thickened to desired consistency.
  13. Serve warm.

 

Rachelle
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Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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