HONEY GARLIC BUTTER PORK CHOPS

Serves 1
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Directions

  1. 1Remove the bone and skin from the pork chops.
  2. 2Remove the bone and skin from the pork chops.
  3. 3Remove the bone and skin from the pork chops.
  4. 4Pound the pork chops with a needle meat tenderizer.
  5. 5Pound the pork chops with a needle meat tenderizer.
  6. 6Pound the pork chops with a needle meat tenderizer.
  7. 7Season both sides of the pork chops with salt, pepper, and garlic powder.
  8. 8Season both sides of the pork chops with salt, pepper, and garlic powder.
  9. 9Season both sides of the pork chops with salt, pepper, and garlic powder.
  10. 10Add 2 tablespoons of olive oil and 1 tablespoon of regular oil to a pan.
  11. 11Add 2 tablespoons of olive oil and 1 tablespoon of regular oil to a pan.
  12. 12Add 2 tablespoons of olive oil and 1 tablespoon of regular oil to a pan.
  13. 13Fry the pork chops for 5 to 6 minutes per side.
  14. 14Fry the pork chops for 5 to 6 minutes per side.
  15. 15Fry the pork chops for 5 to 6 minutes per side.
  16. 16Add 3 tablespoons of unsalted butter to the pan with the pork chops.
  17. 17Add 3 tablespoons of unsalted butter to the pan with the pork chops.
  18. 18Add 3 tablespoons of unsalted butter to the pan with the pork chops.
  19. 19Add 6 cloves of crushed garlic to the pan.
  20. 20Add 6 cloves of crushed garlic to the pan.
  21. 21Add 6 cloves of crushed garlic to the pan.
  22. 22Baste the pork chops continuously with the butter and garlic mixture until frying time is completed.
  23. 23Baste the pork chops continuously with the butter and garlic mixture until frying time is completed.
  24. 24Baste the pork chops continuously with the butter and garlic mixture until frying time is completed.
  25. 25Add 1/2 teaspoon each of dried thyme and rosemary (optional) to the pan.
  26. 26Add 1/2 teaspoon each of dried thyme and rosemary (optional) to the pan.
  27. 27Add 1/2 teaspoon each of dried thyme and rosemary (optional) to the pan.
  28. 28Remove the fried pork chops from the pan.
  29. 29Remove the fried pork chops from the pan.
  30. 30Remove the fried pork chops from the pan.
  31. 31Add 1/4 cup soy sauce, 2 tablespoons vinegar, and 1/4 cup honey to the pan.
  32. 32Add 1/4 cup soy sauce, 2 tablespoons vinegar, and 1/4 cup honey to the pan.
  33. 33Add 1/4 cup soy sauce, 2 tablespoons vinegar, and 1/4 cup honey to the pan.
  34. 34Return the pork chops to the pan with the sauce.
  35. 35Return the pork chops to the pan with the sauce.
  36. 36Return the pork chops to the pan with the sauce.
  37. 37Baste continuously for 1 minute.
  38. 38Baste continuously for 1 minute.
  39. 39Baste continuously for 1 minute.
  40. 40Plate up and garnish with chopped parsley and toasted garlic.
  41. 41Plate up and garnish with chopped parsley and toasted garlic.
  42. 42Plate up and garnish with chopped parsley and toasted garlic.
  43. 43Serve and enjoy!
  44. 44Serve and enjoy!
  45. 45Serve and enjoy!

Ingredients

  • 4 Pcs. Pork Chops
  • 4 Pcs. Pork Chops
  • 4 Pcs. Pork Chops
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • garlic powder
  • garlic powder
  • garlic powder
  • 2 Tbsp. Olive Oil
  • 2 Tbsp. Olive Oil
  • 2 Tbsp. Olive Oil
  • 1 Tbsp. Regular Oil
  • 1 Tbsp. Regular Oil
  • 1 Tbsp. Regular Oil
  • 3 Tbsp. Unsalted Butter
  • 3 Tbsp. Unsalted Butter
  • 3 Tbsp. Unsalted Butter
  • 6 Cloves Garlic (crushed)
  • 6 Cloves Garlic (crushed)
  • 6 Cloves Garlic (crushed)
  • 0.5 Tsp. Dried Thyme
  • 0.5 Tsp. Dried Thyme
  • 0.5 Tsp. Dried Thyme
  • 0.5 Tsp. Rosemary
  • 0.5 Tsp. Rosemary
  • 0.5 Tsp. Rosemary
  • 0.25 Cup Soy Sauce
  • 0.25 Cup Soy Sauce
  • 0.25 Cup Soy Sauce
  • 2 Tbsp. Vinegar
  • 2 Tbsp. Vinegar
  • 2 Tbsp. Vinegar
  • 0.25 Cup Honey
  • 0.25 Cup Honey
  • 0.25 Cup Honey
  • chopped parsley
  • chopped parsley
  • chopped parsley
  • toasted garlic
  • toasted garlic
  • toasted garlic

Equipment

needle meat tenderizerpantongs

Tips

  • Pound pork chops with a needle meat tenderizer for tenderness.
  • Baste continuously while frying for even flavor and moisture.
  • Baste continuously for 1 minute when adding the sauce.