WORLD'S BEST HONEY GARLIC PORK CHOPS
A quick and simple grilled pork chop that everyone will love featuring a simple and easy glaze.
Provided by John Chandler
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Whisk ketchup, honey, soy sauce, and garlic together in a bowl to make a glaze.
- Sear the pork chops on both sides on the preheated grill. Lightly brush glaze onto each side of the chops as they cook; grill until no longer pink in the center, about 7 to 9 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 208.4 calories, Carbohydrate 13.5 g, Cholesterol 65 mg, Fat 5.6 g, Fiber 0.1 g, Protein 25.6 g, SaturatedFat 1.9 g, Sodium 441.1 mg, Sugar 12.3 g
BAKED HONEY-GLAZED PORK CHOPS
Enjoy these salty and sweet easy baked pork chops glazed with honey - an easy and delicious meal option.
Provided by Jas
Categories Main Course
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- In a large skillet, heat 2 tablespoons of oil on medium-high heat. Sear 4 pork chops in batches for about 3 minutes on each side or until golden brown in color.
- Meanwhile, in a small bowl, mix 1 tablespoon oil, 3 tablespoons honey, 1/4 cup soy sauce, 1 teaspoon Worcestershire sauce, 1/4 teaspoon ground ginger, 1/8 teaspoon black pepper, 1/2 teaspoon garlic salt, 1/4 cup water, and one small chopped onion. Pour over the cutlets in the skillet, or transfer them to a baking dish.
- Bake 30-45 minutes until golden brown or an internal temperature of 165 degrees Fahrenheit, turning them once or twice. If your chops are really thin, reduce the baking time.
Nutrition Facts : Calories 368 kcal, Carbohydrate 17 g, Protein 31 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 90 mg, Sodium 1182 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
HONEY GARLIC PORK CHOPS
Juicy pan-fried pork chops with a sweet and sticky honey garlic glaze.
Provided by Ann Otis
Categories dinner Main Course
Number Of Ingredients 9
Steps:
- Take the pork chops out of the refrigerator 20-30 minutes before cooking. Sprinkle the chops on both sides with salt and pepper.
- Heat a large skillet over medium high heat and add the olive oil and butter.
- Once the butter is melted and sizzling, add the chops to the pan. Cook for about 5 minutes until well browned.
- Meanwhile, in a small bowl, combine the honey, soy sauce, and cider vinegar.
- Turn the chops over. and reduce the heat to medium-low. Sprinkle the minced garlic around the chops and cook until golden, about 30 seconds (don't move the chops).
- Pour the honey mixture around the pork chops and continue to cook about 4-5 minutes longer until cooked through but still a little pink (135 F).
- Remove the chops to a plate and cover with foil.
- Increase the heat to medium and simmer the glaze until it thickens, about 5 minutes. Add any juices accumulated in the plate with the pork chops.
- Pour the glaze over the pork chops and sprinkle with green onions if desired.
HONEY-GLAZED PORK CHOPS WITH SHAVED CARROT AND MINT SALAD
I started making this salad when I was an intern at Food Network because carrots were so cheap and productions always had leftover coconut oil to take home. I became obsessed with the combination of the two and would add an egg on top to make it a meal. The salad has evolved over the years, but this Vietnamese-inspired version is my favorite way to eat it now. You can top it with any protein, but I can't resist pairing it with honey-glazed pork chops when I have the chance.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler to high and position a rack in the highest position. Line a rimmed baking sheet with foil and coat with nonstick spray.
- Season the pork chops with salt. Combine the honey, adobo sauce, fish sauce, cayenne and a very large pinch of salt in a small bowl. Brush 1 teaspoon on one side of the pork chops then transfer to the prepared baking sheet sauce-side down. Brush the top of each chop with 1 tablespoon sauce and season with salt. Broil until the chops are cooked through and the sauce on the top starts to caramelize and take on a charred color, about 10 minutes. Let the chops rest until ready to serve.
- Meanwhile, melt 1 tablespoon of the coconut oil in a large nonstick skillet over medium heat until hot. Add the carrots and a large pinch of salt. Cook, tossing occasionally, until the carrots start to wilt but still have some structure, about 5 minutes (up to 7 minutes for any thicker carrots). Remove to a heatproof bowl, along with any juices from the skillet. Toss with the juice of half a lime; season with salt, if necessary.
- Pour the juices from the pork chops into the same skillet and add the remaining 1 tablespoon coconut oil. Heat until combined and slightly thickened, 1 minute. Remove from the heat and stir in the juice of 1 lime; season with salt, if necessary. Toss the dressing with the greens and mint in a large bowl and divide among 4 plates, then top with the carrot salad. Finally, slice the pork chops, divide among the salads and top with the peanuts.
SHEET PAN HONEY MUSTARD PORK CHOPS WITH POTATOES
Boneless pork chops soaked in a sweet and tangy honey mustard mixture, then roasted with potatoes on a sheet pan.
Provided by Plating Pixels
Categories Entree
Time 35m
Number Of Ingredients 9
Steps:
- In a large bowl stir together honey, mustard, vinegar, red pepper, salt and black pepper. Reserve ⅓ cup of mixture and set aside. Trim any excess fat from pork chops. Dredge both sides of pork chops in mixture and let sit at room temp 20-30 minutes.
- Meanwhile: Preheat oven to 425° F. Wash and cut potatoes into ½-cubes. Toss with olive oil and salt and pepper to taste. Evenly spread on a large parchment-lined baking sheet. Bake 15 minutes, then reduce heat to 400°. Add prepared pork chops to baking sheet with potatoes in a single layer, bake 7-10 minutes more, or until pork reaches an internal temperature of 145° and potatoes are tender. Remove from oven and let sit 5 minutes. Serve with remaining honey mustard mixture drizzled on top of pork chops.
Nutrition Facts : Calories 336 kcal, Carbohydrate 70 g, Fat 8 g, SaturatedFat 1 g, Sodium 300 mg, Sugar 69 g, ServingSize 1 serving
HONEY-GLAZED PORK CHOPS
I tried this honey-glazed pork chop recipe and my family loved it. It was a nice change from fried and regular baked chops. It's a new family favorite.
Provided by missdap
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray. Season pork chops with salt and pepper.
- Coat a skillet with cooking spray and heat over medium heat. Add chops to the hot skillet and cook until browned, about 5 minutes per side.
- While the chops are browning, combine brown sugar and honey in a microwave-safe bowl. Microwave on high until brown sugar has softened or melted, about 20 seconds. Stir to combine.
- Transfer browned chops to the prepared baking dish and spoon 1/2 of the honey glaze evenly over top.
- Bake, uncovered, in the preheated oven for 15 minutes. Remove from the oven, turn over, and spread the remaining honey glaze over top. Bake until no longer pink in the center, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 214.4 calories, Carbohydrate 15.3 g, Cholesterol 65 mg, Fat 5.6 g, Protein 24.9 g, SaturatedFat 1.9 g, Sodium 81.7 mg, Sugar 15.2 g
HONEY GLAZED PORK CHOPS
Make and share this Honey Glazed Pork Chops recipe from Food.com.
Provided by misshannah
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425.
- Heat the vegetable oil in large skillet.
- Brown pork chops on both sides.
- While chops are frying, in a bowl, mix honey, ginger, soy sauce, water, and pepper.
- Add the sliced onion and green pepper.
- Place pork chops in a baking dish.
- Pour the mixture over the pork chops.
- Cover and bake for 25 minutes.
- Uncover and broil for 2-4 minutes.
- Serve with rice and this is a great meal!
Nutrition Facts : Calories 473.6, Fat 21.5, SaturatedFat 6.4, Cholesterol 137.3, Sodium 2123.9, Carbohydrate 23.9, Fiber 1.4, Sugar 19.9, Protein 45.7
HONEY-GLAZED PORK CHOPS WITH MASHED SWEET POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Whisk the orange juice, olive oil, 1 1/2 teaspoons Cajun seasoning, the thyme, Worcestershire sauce and 3/4 teaspoon salt in a large bowl. Pierce the pork chops in several places with a fork, then add to the bowl with the marinade and turn to coat. Transfer the pork chops to a rack set on a rimmed baking sheet, reserving the marinade. Bake the chops 15 minutes, then turn and continue baking until slightly golden, about 10 more minutes. Preheat the broiler. Whisk the honey into the reserved marinade and brush onto the chops. Broil until golden and a thermometer inserted into the center registers 145 degrees F, about 4 minutes per side. Let rest 5 minutes. Meanwhile, pierce the sweet potatoes in a few places with a fork and microwave until soft, about 20 minutes. Cut in half and scoop the flesh into a bowl. Add the butter and the remaining 1/2 teaspoon Cajun seasoning and mash; season with salt. Serve the pork chops with the mashed sweet potatoes and drizzle with the pan juices.
HONEY GLAZED PORK CHOPS
Provided by Bear Naked Food
Time 20m
Yield serves 3 to 4
Number Of Ingredients 10
Steps:
- Bring the meat to room temperature.
- Lightly score the edges of each pork loin. This will prevent the fillet from curling during cooking.
- Using a meat tenderizer or pounder, beat the pork on both sides to tenderize the meat.
- Season the meat on both sides with garlic powder, salt and pepper.
- In a heated large skillet or cast iron pan, drizzle 1 to 2 tbsp of cooking oil.
- Lightly coat both sides of the pork with flour and pan fry over medium high heat for about 1 min on each side. Do not overcook or they'll become tough.
- Remove from pan and set aside.
- Turn down heat and add in a little more oil.
- Cook garlic over low heat for about 20 seconds and add in chicken stock, honey, soy sauce and vinegar.
- Stir and mix the sauce. Give it a taste and adjust with more seasoning if needed.
- Add in pork chops and turn up the heat.
- Allow sauce to coat the pork thoroughly and thickened to desired consistency.
- Serve warm.
HONEY-GLAZED OVEN-ROASTED SWEET POTATO WEDGES
Categories Side Roast Thanksgiving Sweet Potato/Yam Fall Winter Honey Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Peel sweet potatoes, then quarter lengthwise. Rinse potatoes with cold water; pat dry with paper towels. Place potatoes in large bowl; add olive oil and salt and toss to coat. Arrange in single layer on rimmed baking sheet. Roast 45 minutes. Brush with honey and roast until tender and beginning to brown in spots, about 15 minutes longer. Transfer to platter; sprinkle with parsley and serve.
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- Preheat oven to 375 degrees. Spray a baking sheet with nonstick cooking spray or spritz with olive oil spray.
- In a medium bowl, whisk together oil, honey, thyme, garlic powder, and salt/pepper to taste. Add in pork chops and sweet potatoes and toss until all ingredients are evenly coated with glaze.
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- In a shallow nonreactive baking dish, blend the honey, vinegar, and mustard. Add the pork chops, turn to coat and let marinate for at least 10 minutes.
- Preheat the oven to 450°. Heat a large, heavy ovenproof skillet. Add the oil and heat until almost smoking. Season the pork chops with salt and pepper, add them to the skillet and cook over high heat until well browned on the bottom, about 2 minutes. Turn the chops, put the skillet in the oven and bake for about 12 minutes, or until the meat is just cooked through but still juicy. Transfer the chops to plates and serve with Anthony's Home Fries and sautéed watercress.
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- In a small dish, combine the salt, black pepper and paprika together and season both sides of the pork chops.
- Heat a large cast iron skillet or heavy bottomed pan set over medium high heat and add the oil. When the oil is hot but not smoking, add the pork chops and sear for 1 minute on each side.
- Transfer the seared pork chops to a plate and cover with foil to keep warm, (they will continue to cook from residual heat.)
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5/5 (9)Calories 140 per servingServings 12
- Place potatoes in a single layer on 2 large baking sheets coated with cooking spray. Lightly spray potatoes with cooking spray. Bake at 375° for 1 hour or until tender, stirring occasionally. Place the potatoes, 1/4 cup honey, butter, and salt in a large bowl, and beat with a mixer at medium speed until smooth. Drizzle with 1 tablespoon honey.
PORK CHOPS - HONEY GLAZED - OVEN BAKED - BASIL BUNCH
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Reviews 3Calories 726 per servingCategory Dinner
- When we found these two beauties we decided to treat them like royals so we prepared some nice marinade. This pork chops look amazing!
- How to prepare the marinade: put all spices in a large mortar and grind them. Add 2 tsp of olive oil in the mixture. With the condiment mix, rub the pork chops on both sides.
- Place the pork chops in a bowl and add 3 tsp of apple vinegar. The vinegar will help to tenderize the meat, so I would not skip this step. Place them in the fridge for 2-3 hours or overnight.
- Heat the oven at 200 degrees C (392 F) and prepare for baking. Place the pork chops in a baking tray.
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- Wash pork chops and pat dry with kitchen towels. Cut some small slits on the pork chops using a kitchen scissor and pound with a meat hammer to tenderize.
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- Halve the pork fillets. Mix the marinade ingredients in a dish, then add the pork, turn to coat, and set aside to marinate.
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