Garlic Honey Pork Chops
- Danish Felipe
- Jan 19, 2020
- 3 min read
Happy Sunday, everyone! I started off today like I would any other weekend, binge watching cooking videos on YouTube before the sound of sizzling made me hungry.
I decided to make garlic honey pork chops, but felt too lazy thinking about all the garlic I’d have to mince and wished I had one of those jars of pre-minced garlic. I then started wondering why I never buy those convenient little jars, so I asked my dear friend Google if it was alright to use pre-minced garlic. The very first article suggested was from Bon Apétit (my web browser knows me so well, it’s scary) written by Alex Delany on why it’s never okay to buy those jars *sigh*. I probably sound so extra right now. Mincing garlic isn’t even a difficult task, I just don’t like the texture of its juices on the cutting board.
Back to the recipe, I made garlic honey pork chops with a side of roasted sweet potatoes and sautéed spinach. The pork chops came out juicy and the vegetables complemented it very well. I finished it off by squeezing fresh lemon juice on the spinach off the heat to add a bit of brightness to the plate.
Needless to say, this plate satisfied my hunger. I'm now ready to watch more cooking videos until the next craving strikes.
Cheers,
Danish
Recipe
Yield: 3 servings
Preheat oven to 375 F
Garlic Honey Pork Chops
Ingredients
3 bone-in pork chops
salt
ground black pepper
garlic powder
2 tablespoons canola oil
8 garlic cloves, minced
1 tablespoon butter
3 tablespoons honey
1/4 cup chicken broth
2 tablespoon white vinegar
Directions
Season both sides of the pork chops with salt, ground black pepper, and garlic powder. Heat a skillet on high heat and add canola oil. Fry each side of the pork for 4 minutes. Remove the pork chops into a separate platter.
Reduce heat to medium. Add the butter to the pan and sauté the garlic until they turn light brown. Add the honey, white vinegar, and chicken broth. Cook to reduce the sauce until it thickens and deepens in color.
Add the pork chops back into the pan, being sure to include any drippings that may be on the platter. Spoon the sauce over the pork chops and let it sit in the sauce for 2 minutes. Garnish with parsley and serve.
Optional last step: Broil in oven for 2 minutes to further caramelize the pork chops.
Roasted Sweet Potatoes
Ingredients
3 sweet potatoes
salt
ground black pepper
garlic powder
dried rosemary
fresh parsley
2 tablespoons olive oil
Directions
Wash and cut sweet potatoes into cubes.
Toss sweet potatoes in a large bowl with olive oil, salt, ground black pepper, garlic powder, dried rosemary, and fresh parsley.
Transfer sweet potatoes into a large sheet pan. Bake in the oven for 30 minutes, tossing the potatoes every 10 minutes for even caramelization.
Sautéed Spinach
Ingredients
1 lb. baby spinach
1 tablespoon olive oil
3 garlic cloves, minced
1 onion, lyonnaise
salt
ground black pepper
1 lemon
Directions
Heat a pan over medium heat and add olive oil. Sauté garlic and onion until browned, add a pinch of salt and pepper. Toss washed spinach into pan and cook it until it is wilted.
Transfer into a bowl. Squeeze a lemon over the dish.
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