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Pan seared pork chops glazed in honey garlic sauce in a cast iron skillet

Honey Garlic Pork Chops

Boneless loin chops seared hard, then glazed in a 4 ingredient honey garlic sauce. The trick is pulling them off the heat early.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 365
Ingredients Method

Ingredients
  

  • 800 g boneless pork loin chops 4 chops about 200g (7 oz) each, 2.5cm thick
  • 1/2 tsp salt
  • 1/4 tsp white pepper or black pepper
  • 1 tbsp neutral oil
  • 5 cloves garlic, minced yes, five
  • 3 tbsp honey
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 3 tbsp water
  • 1 tsp sesame seeds to finish
  • 2 green onions, sliced to finish

Method
 

  1. Take the chops out of the fridge 20 minutes ahead if you can, and pat them very dry. Season both sides with salt and pepper.
  2. Stir the honey, soy sauce, rice vinegar, and water together.
  3. Heat the oil in a heavy skillet over medium-high until shimmering. Sear the chops 3 to 4 minutes per side. You are looking for deep brown, not blond. Pull them at 57 to 60C (135 to 140F) internal; they will climb to a safe 63C (145F) while they rest. Move them to a plate.
  4. Drop the heat to medium. Add the garlic to the pan and stir for 30 seconds, just until fragrant. Burnt garlic will wreck the glaze, so do not walk away.
  5. Pour in the honey mixture and let it bubble 1 to 2 minutes, scraping up the browned bits, until it coats the back of a spoon.
  6. Return the chops and any resting juices. Turn them in the glaze for 30 seconds, then take the pan off the heat. Rest 5 minutes before serving, glaze spooned over, sesame seeds and green onion on top.