Main Dishes
Honey Garlic Pork Chops
Description
Pork chops worth getting… excited about? Yes! Trust and believe, Honey Garlic Pork Chops are here to change the way you feel about this much-maligned weeknight staple. These pork chops are juicy, tender, and full of big flavors. You! Will! Love! Them!
Ingredients
- 4 bone-in pork loin chops 1 ¼- to 1 ½-inches thick
- 1 ½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- 6 cloves minced garlic about 2 tablespoons
- 2 tablespoons honey
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon apple cider vinegar
- Chopped fresh parsley basil, or herbs of choice (optional for serving
Directions
- Pat the pork dry on both sides and place in a 9×13-inch or similar dish. Sprinkle on both sides with salt and pepper. Rub all over with the garlic. Let stand at room temperature for 1 hour or cover and refrigerate up to overnight. (Let come to room temperature prior to cooking).
- When ready to cook, in a small bowl, whisk together the honey, oil, and apple cider. Spoon half of it over the pork and brush to coat; reserve the rest.
- To cook: Heat your grill over medium-high heat, or place a rack 6 inches from the oven, turn the oven the broil, and line a sheet pan with aluminum foil. Grill on the first, unbrushed side for 5 minutes, until the pork chop easily releases from the grill; if broiling, broil for 5 minutes.
- Flip the pork and brush on the other side with the remaining honey mixture. If grilling, continue cooking for 4 to 8 minutes more; if broiling, check the pork’s temperature and cook for 2 to 6 minutes more, until the pork reaches 135°F on an instant read thermometer (it will continue to cook and the temperature will keep rising as it rests). The cooking time will vary based upon your grill/oven temperature and the thickness of your pork. When the pork chops are done, they will feel just firm to the touch, the juices will run slightly pink, and the meat will look rosy in the center.
- Transfer the meat to a plate, cover, and let rest for 10 minutes before serving.
