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Honey Glazed Pork Chops

Melissa Jo

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Ingredients

4 bone-in pork chops
about 1 tsp. Tony’s creole seasoning https://amzn.to/3pYpXl4
about 1 tsp. of each: garlic powder black pepper, and cayenne
a shake of crushed red pepper
1/3-1/2 cup of honey
2 tbsp. of rice vinegar
1/2 cup of chicken stock made with Better Than Bouillon: https://amzn.to/3dxsDBp
3 garlic cloves minced
1-2 tbsp. of vegetable oil
2 tbsp. of butter
cooked white rice recipe given in “Tips & Tricks” section

Instructions

pork chops should be patted dry of any moisture and room temperature
season both sides of porkchops with the Tony’s, garlic powder, black pepper, and cayenne
brown the pork chops in vegetable oil and butter (about 5-7 minutes per side)
remove and set on a plate
to the same pan add another tbsp. of butter, garlic, and crushed red pepper (sauté for about 1 minute or until the garlic is golden) DO NOT BURN GARLIC
add the rice vinegar
add the chicken stock
bring to a boil and simmer 5 minutes
add the honey
bring to a boil then simmer for about 5-7 minutes
pop the dish into the oven at 450 for about 2 minutes (you are browning the top) OR broil for 1 minute.
serve the pork chops with the pan sauce drizzled over and sprinkle with chopped green onions
pour the extra pan sauce over the white rice when serving
ENJOY!

Notes

pork chops: Buy bone in pork chops; not too thin and not too thick about 1-1 1/2 inch thickness

Cookware: All you need is a great skillet with high sides. Here’s my favorite that goes stovetop to oven: https://amzn.to/3cqBjZL

- seasoning: Season both sides of the pork chops. You eat both sides; season both sides!

The best seasoning in the whole world is this right here: https://amzn.to/3pYpXl4 You need the Tony’s Creole for this recipe to be as delicious as mine!

Rice: Here is my basic white rice recipe: (I used jasmine rice)

- to a sauce pan add 2 cups of water, 1-2 tbsp. of butter, 1 tsp. of Better Than Bouillon (chicken base), heavy pinch of salt. Then bring it to a boil.