|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||29%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 2g||6%|
|Total Sugars 28g|
|Vitamin C 12mg||58%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
We are always looking for new and delicious ideas for busy weeknight meals. Pork chops are a great for little to no prep and a quick cook time. These pork chops will earn rave reviews for their caramelized crust with sweet, savory honey-garlic glaze, especially when it hits the table in less than 20 minutes. Bone-in pork chops are the key to a tender cut as the bone helps to slow down cooking, ensuring a nice crust without overcooking. The pork chops are finished in the glaze and garnished with a sprinkle of chopped parsley for a bright pop.
There are a variety of side dishes that go nicely with pork chops. Mashed potatoes are always a favorite, but we also love serving them with a platter of seasonal roasted vegetables or peppery arugula salad.
4 garlic cloves, minced
3 tablespoons honey
2 tablespoons apple juice
1 1/2 teaspoons apple cider vinegar
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon fresh ground black pepper, divided
2 (8 to 10 ounce) bone-in pork loin rib chops, about 1-inch thick
2 tablespoons vegetable oil
2 tablespoons chopped fresh parsley
Gather the ingredients.
In a small bowl, stir to combine the garlic, honey, apple juice, apple cider vinegar, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon freshly ground black pepper. Set aside.
Pat the pork chops dry with a paper towel.
Season both sides of the pork chops with the remaining 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
Heat the oil in a cast iron skillet over medium-high heat.
Add the pork chops, then sear until they are golden brown and cooked to an internal temperature of 140 F, about 4 minutes on each side.
Transfer the pork chops to a clean platter to rest while you make the sauce.
Heat the cast iron and pan dripping over low heat. Add the honey garlic mixture to the pan. Cook, whisking constantly, until the mixture begins to thicken into a glaze and can coat the back of a spoon, about 5 minutes.
Return the pork chops to the skillet along with any resting juices, turning to coat the pork chops in the warm glaze.
Garnish with fresh parsley and serve immediately. Leftovers can be refrigerated in an airtight container for up to 4 days.
How To Ensure Tender, Juicy Pork Chops
- First things first, bone-in helps ensure a juicy pork chop because the bone will help slow down how fast the meat cooks, ensuring a proper crust and no overcooking.
- If you have extra time, another way to make sure your chops turn out tender is brining. You can brine the chops for up to 4 hours or even a quick 30 minutes.
- The key to a delicious crust it to sear in a hot pan. Make sure your pan is hot enough by testing with a flick of water or flour—if it immediately sizzles, the pan is ready.
- The pork chops should be cooked to an internal temperature of 145 F. For 1-inch thick pork chops this will take about 4 minutes on each side. For thinner cut chops, it should take about 3 minutes.
- Test with an instant read thermometer to avoid overcooking and drying out the meat.
- Finally, pork chops need to rest before cutting to keep it tender and juicy.