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Glazed Honey Garlic Succulent Pork Chops

Savor the mouthwatering taste of these succulent pork chops coated in a luscious honey garlic sauce, creating the perfect balance of sweet and savory flavors for an unforgettable meal.
4
29 min
TOTAL TIME
448
CALORIES
$2.68
PER SERVING
Glazed Honey Garlic Succulent Pork Chops
Ingredients
10 INGREDIENTS
4 SERVINGS
Pork Chops
4 whole pork chops
1-inch thick
Honey
1/4 cup honey
Coconut Aminos
1 tbsp coconut aminos
Dijon Mustard
1 tsp dijon mustard
Sea Salt
1/2 tsp sea salt
Garlic
2 cloves garlic
minced
Unsalted Butter
2 tbsp unsalted butter
Ground Black Pepper
1/4 tsp ground black pepper
Olive Oil
1 tbsp olive oil
Fresh Parsley
fresh parsley
for garnishing
Directions
9 STEPS
5 min
PREP TIME
24 min
COOK TIME
29 min
TOTAL TIME
1
Season the pork chops with sea salt and ground black pepper.
2
Heat olive oil in a cast iron pan over medium heat. Add seasoned pork chops and pan sear for 5 minutes on each side.
3
Using kitchen tongs, hold the pork chops sideways to sear on both sides as well. Transfer to a plate.
4
Turn the heat down to medium-low and add unsalted butter and minced garlic to the pan. Sauté until fragrant, about 1 minute.
5
Add honey, dijon mustard, and coconut aminos to the pan and stir with a spatula, scraping up the browned bits from the bottom of the pan.
6
Cook the sauce for 2-3 minutes until it starts to thicken.
7
Add the pork chops back into the pan and baste with the honey garlic sauce. Let the pork chops cook in the sauce for about 4-5 minutes until fully cooked, reaching an internal temperature of 145F degrees.
8
Remove pan from heat, cover with a lid or aluminum foil, and let the pork chops rest for 5 minutes before serving.
9
Garnish with chopped fresh parsley and serve.
Health Info
Macros
14g
CARBS
23g
FAT
42g
PROTEIN
Allowed on these diets
LOW CARB
MEDITERRANEAN
Contains these allergens
SOYBEANS
MILK
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Frequently Asked Questions
How can I keep my Pork Chops from getting too dry?
How long should I cook my Pork Chops for?
Should I season my Pork Chops before or after cooking?
What are the best sides to pair with Pork Chops?
Can I cook Pork Chops from frozen?
What does it mean to brine Pork Chops, and why should I do it?
My Pork Chops always come out tough. What am I doing wrong?
How do I get a nice, crispy crust on my Pork Chops?
Why should I let my Pork Chops rest after cooking?
Do I need to remove the fat from my Pork Chops?