Recipe
Honey-Glazed Pork Chops (serving size - 8 people)
Seared pork chops finished in a sticky honey-garlic pan glaze. Buckwheat Honey's dark, malty depth is a classic match for pork's richness.
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Ingredients
Click on ingredients that are already prepared.
Steps
- Season the pork: Season 3 pounds bone-in pork chops (about 4) on both sides with 2 teaspoons salt and 1 teaspoons black pepper.
- Sear the chops: Heat 4 tablespoons olive oil in a large skillet over medium-high heat. Sear the chops until well browned on both sides and nearly cooked through.
- Make the pan glaze: Transfer the chops to a plate. Lower the heat and whisk 8 tablespoons Buckwheat Honey, 4 tablespoons whole grain mustard, 6 garlic cloves, minced, and 4 tablespoons apple cider vinegar into the same skillet, scraping up any browned bits.
- Finish the glaze: Simmer the glaze until slightly thickened, then stir in 4 tablespoons unsalted butter and 2 fresh rosemary or thyme sprig.
- Glaze the chops: Return the chops to the skillet and spoon the glaze over them, cooking until they reach a safe internal temperature.
- Rest and serve: Let the chops rest for a few minutes, then spoon any remaining glaze over the top before serving.