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A serving of white rice topped with chopped green onions next to a piece of glazed, seasoned grilled chicken, garnished with green onions, on a white plate.

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.  
    • once it's boiling add 1 cup of white rice. I used jasmine but medium or long grain white rice works perfectly too.  
    • cover with a tight fitting lid and lower the heat down to a 2. (on a scale of 1-10)  
    • leave alone for about 2--25 minutes  
    • uncover, fluff up, and let sit for about 5-10 minutes
    • Serve and enjoy!
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