# Honey Garlic Pork Chops

Double-thick bone-in pork chops that are dry brined and reverse-seared in a cast iron skillet, then finished with a savory-sweet honey garlic sauce.

- Servings: 4 servings
- Prep time: 30 min
- Category: Dinner
- Difficulty: medium
- Language: en

## 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)

## Instructions

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

## Equipment

- rack
- sheet tray
- parchment paper
- paper towels
- thermometer
- mandolin
- chef knife
- cast iron skillet
- tongs

## 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.

## Source

- Original video: https://www.facebook.com/share/v/17wVZySZxq/?mibextid=wwXIfr
- Creator: Chef Billy Parisi
- Recipe page: https://www.cliprecipe.com/recipe/37de59c3-ab7e-4e32-be62-3fd188f0dba8
- Extracted: 2026-10-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt