Honey Garlic Pork Chops

Name: Honey Garlic Pork Chops
Prep time: 30 min
Yield: 4 servings
Ingredients: 4 whole bone-in double-thick-cut pork chop; 1.25 tsp kosher salt; black pepper; 6-8 whole garlic clove thinly sliced; 1 whole dried thai chili roughly minced; 2 whole green onion thinly sliced; 2 tbsp lard; 1-2 tbsp unsalted butter; 3 tbsp seasoned rice wine vinegar; 0.5 cup chicken stock; 2 tbsp soy sauce; 0.5 cup honey; 1 tsp dijon mustard; 3 tbsp unsalted butter; 2-3 tsp lemon juice; fresno pepper sliced; crushed red pepper flakes

Serves 4

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Honey Garlic Pork Chops

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Serves 4

Directions

1Pat pork chops dry with paper towels to remove moisture.
2Season pork chops on both sides with salt.
3Dry brine the pork in the fridge uncovered for 4 to 24 hours.
4Preheat oven to 250 degrees F and season pork with pepper on both sides.
5Place thermometer into the pork and bake on middle rack at 250 degrees F until internal temp reaches 115-118 degrees F.
6Remove pork from oven and let rest for a minute or two.
7Heat lard in a cast iron skillet over medium-high heat and sear pork chops fat cap side down for 90 seconds to 2 minutes.
8Lay pork flat and sear for 1 minute untouched, then move in a circular motion for 1 minute.
9Flip and repeat the searing process on the other side until internal temp is 135 degrees F.
10Remove pork to rack and let rest.
11Drain fat from skillet, reduce heat to low, add butter, garlic, and dried chilies to bloom for 30-45 seconds.
12Deglaze with vinegar and cook down until 1-2 tablespoons remain.
13Add chicken stock and soy sauce, reduce for 1-2 minutes.
14Add honey and reduce until thickened to coat the back of a spoon.
15Stir in Dijon mustard over low heat.
16Remove from heat, mount with 3 tablespoons of butter, finish with lemon juice and sliced green onions.
17Return pork chops to the pan to heat through and serve.

Ingredients

4 whole bone-in double-thick-cut pork chop
1.25 tsp kosher salt
black pepper
6-8 whole garlic clove, thinly sliced
1 whole dried thai chili, roughly minced
2 whole green onion, thinly sliced
2 tbsp lard
1-2 tbsp unsalted butter
3 tbsp seasoned rice wine vinegar
0.5 cup chicken stock
2 tbsp soy sauce
0.5 cup honey
1 tsp dijon mustard
3 tbsp unsalted butter
2-3 tsp lemon juice
fresno pepper, sliced (optional)
crushed red pepper flakes (optional)

Equipment

racksheet trayparchment paperpaper towelsthermometermandolinchef knifecast iron skillettongs

Tips

You can French the rib chops for a more elegant presentation.
Use a higher smoke point oil like avocado oil or ghee instead of lard.
Substitute dried thai chili with crushed red pepper flakes or fresh Fresno peppers.
White wine vinegar can be used instead of seasoned rice wine vinegar.
Serve with butter-glazed green beans and creamy mashed potatoes.

Honey Garlic Pork Chops

Serves 4

facebook.com

Honey Garlic Pork Chops

facebook.com

Serves 4

Directions

1Pat pork chops dry with paper towels to remove moisture.
2Season pork chops on both sides with salt.
3Dry brine the pork in the fridge uncovered for 4 to 24 hours.
4Preheat oven to 250 degrees F and season pork with pepper on both sides.
5Place thermometer into the pork and bake on middle rack at 250 degrees F until internal temp reaches 115-118 degrees F.
6Remove pork from oven and let rest for a minute or two.
7Heat lard in a cast iron skillet over medium-high heat and sear pork chops fat cap side down for 90 seconds to 2 minutes.
8Lay pork flat and sear for 1 minute untouched, then move in a circular motion for 1 minute.
9Flip and repeat the searing process on the other side until internal temp is 135 degrees F.
10Remove pork to rack and let rest.
11Drain fat from skillet, reduce heat to low, add butter, garlic, and dried chilies to bloom for 30-45 seconds.
12Deglaze with vinegar and cook down until 1-2 tablespoons remain.
13Add chicken stock and soy sauce, reduce for 1-2 minutes.
14Add honey and reduce until thickened to coat the back of a spoon.
15Stir in Dijon mustard over low heat.
16Remove from heat, mount with 3 tablespoons of butter, finish with lemon juice and sliced green onions.
17Return pork chops to the pan to heat through and serve.

Ingredients

4 whole bone-in double-thick-cut pork chop
1.25 tsp kosher salt
black pepper
6-8 whole garlic clove, thinly sliced
1 whole dried thai chili, roughly minced
2 whole green onion, thinly sliced
2 tbsp lard
1-2 tbsp unsalted butter
3 tbsp seasoned rice wine vinegar
0.5 cup chicken stock
2 tbsp soy sauce
0.5 cup honey
1 tsp dijon mustard
3 tbsp unsalted butter
2-3 tsp lemon juice
fresno pepper, sliced (optional)
crushed red pepper flakes (optional)

Equipment

racksheet trayparchment paperpaper towelsthermometermandolinchef knifecast iron skillettongs

Tips

You can French the rib chops for a more elegant presentation.
Use a higher smoke point oil like avocado oil or ghee instead of lard.
Substitute dried thai chili with crushed red pepper flakes or fresh Fresno peppers.
White wine vinegar can be used instead of seasoned rice wine vinegar.
Serve with butter-glazed green beans and creamy mashed potatoes.