- Pork chops are very tasty due to the tender and oily texture it produces when cooked.
- For glazing pork chops coating with honey brings the desired result
Pork chops are delicious due to the tender and oily texture they bring out when cooked.
Pork offers a mouth-watering taste naturally especially when fried or roasted.
It is mostly preferred due to its ability to marinate well and versatility to blend with different sauces such as soy sauce, barbeque sauce and garlic sauce.
For glazing pork chops coating with honey brings the desired result.
4 pork chops
1 tablespoon all-purpose flour
1 teaspoon chilli powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground black pepper
1 tablespoon neutral oil like avocado oil or vegetable oil
1 tablespoon apple cider vinegar
2 teaspoons honey or brown sugar
1 tablespoon butter
Mix the flour, chilli powder, garlic powder, onion powder, smoked paprika, and 1/2 teaspoon of black pepper in a small bowl.
Take the pork chops, and season them with salt and mixed spices. Set the chops aside for 30 minutes for marination of the spices.
Heat oil in a pan (with a lid) over medium heat. When the oil is hot, test the heat by adding a small piece of meat which should sizzle while boiling. Add the pork and cook till golden for 2 to 3 minutes.
Flip the pork so the seared side faces up and fry the other side until brown.
Reduce the heat to low, then cover the skillet with a lid. Cook for 6 to 12 minutes.
Transfer pork chops to a plate, then cover loosely with aluminium foil. Let the pork rest for 5 minutes.
Make pan sauce
Increase the heat to medium-high, and then add the chicken stock, vinegar, and honey.
Bring the sauce to a simmer and cook until reduced by half. Taste, and then adjust with additional salt, vinegar, or honey.
Slide the skillet off the heat, wait until the sauce stops boiling, and then add in the butter.
Slide the pork chops back into the pan and coat the pork chops with sauce. Let it cook for 15 minutes and it will be ready.
Serve when hot.