Honey Garlic Pork Chops
, Serves 4
Double-cut pork chops slow-cooked in the oven, seared hard, then glazed in a honey, garlic and chile pan sauce.
| prepPat chops dry, salt, dry brine in fridge uncovered 4-24 hr (optional) | ||||||
| prepHeat oven to 250°F / 120°C | ||||||
| 4 bone-in double-cut pork chops (12-14 oz / 340-400 g each) | Season, roast 250°F / 120°C, ~45 min | Sear each side in hot oil, 2 min | Return chops to sauce, 1 min | |||
| salt, to taste | ||||||
| pepper, to taste | ||||||
| 2 tbsp avocado oil (or lard) | ||||||
| 1 tbsp unsalted butter (for the garlic) | Cook garlic & chile 30-45 sec | Deglaze, reduce to 1-2 tbsp | Add stock & soy, reduce 1-2 min | Stir in honey, cook 1-2 min | Mix in Dijon, butter, lemon, onions | |
| 6-8 garlic cloves, thinly sliced | ||||||
| 1 dried Thai chile, roughly chopped | ||||||
| 3 tbsp rice wine vinegar | ||||||
| 120 ml chicken stock | ||||||
| 2 tbsp soy sauce | ||||||
| 170 g honey | ||||||
| 1 tsp Dijon mustard | ||||||
| 42 g unsalted butter (to finish) | ||||||
| 2 tsp lemon juice | ||||||
| 2 green onions, thinly sliced | ||||||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.