EFK Tested
EFK Honey-Garlic Pork Chops
Pan-seared pork chops finished in a glossy honey-garlic pan sauce with cider vinegar for balance. Fast enough for a weeknight but still built around a proper sear and thermometer finish.
From the EFK recipe collection
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Yield
- 4 servings
Let’s get cooking
Ingredients
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Directions
- 1. Pat the pork chops dry and season both sides with salt, pepper, and garlic powder.
- 2. Heat oil in a de Buyer skillet over medium-high. Sear chops until well browned, about 3 to 5 minutes per side depending on thickness. Move to a plate when they are near 140°F.
- 3. Reduce heat to medium. Add butter and garlic; cook about 30 seconds. Stir in honey, broth, vinegar, mustard, and red pepper flakes. Simmer 2 to 4 minutes until lightly thickened.
- 4. Return chops and any juices to the skillet. Turn in the glaze until the pork reaches at least 145°F. Remove from heat and rest 3 minutes.
- 5. Spoon glaze over the chops and finish with parsley or scallions.
Equipment
de Buyer 12.5-inch carbon-steel skillet; BlueStar range; tongs; instant-read thermometer; Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board
Food safety & storage
Cook pork chops to at least 145°F and rest 3 minutes. Do not reuse utensils or plates that held raw pork until washed. Refrigerate leftovers within 2 hours and use within 3 to 4 days.
View this recipe on the original EFK website ↗