Honey Garlic Pork Chops With Chimayo Chile

Why You’ll Love These Pork Chops

• A flavorful sauce without a long ingredient list. Honey, garlic, apple cider vinegar, butter and Chimayo chile powder create a sweet, tangy and warmly spicy sauce.
• The pork stays juicy. I use one-inch boneless pork loin chops and rely on an instant-read thermometer rather than cooking strictly by the clock.
• A Southwestern twist. Chimayo chile powder adds medium-level warmth and earthy chile flavor without overpowering the honey and garlic.
• One skillet from start to finish. The browned bits left from searing the pork become part of the sauce.
• Easy enough for a weeknight. Serve with simple green beans for a straightforward dinner.

I originally made these pork chops with Colorado wildflower honey, and I love the way its floral flavor works with the garlic and chile. The entire recipe comes together in one skillet, making it an easy dinner without sacrificing flavor.

My most important tip: don’t rely on the clock alone when cooking pork chops. Because thickness varies, I use an instant-read thermometer and cook the thickest part to 145°F. For these one-inch chops, that gives you a juicy, tender center without overcooking them.

If you’re looking for another easy pork dinner, my Oven Baked Pork Tenderloin With An Easy Dry Rub is another simple one-pan option.

Ingredients You’ll Need

• Honey: Colorado wildflower honey is my favorite for this recipe because of its floral flavor. You can use your favorite honey, but a flavorful wildflower honey adds another layer to the sauce.
• Apple Cider Vinegar. A little apple cider vinegar is important because it balances the sweetness of the honey and keeps the sauce from tasting flat or overly sweet.
• Chimayo Chile Powder: Chimayo chile powder gives the sauce a warm, medium-level chile heat and a distinctly Southwestern character. If you don’t have Chimayo chile powder, a mild New Mexico red chile powder is a good substitute.
• Boneless Pork Loin Pork Chops: I use one-inch-thick boneless pork loin chops. Their thickness makes them substantial enough to sear and finish in the sauce without cooking as quickly as thin-cut chops.
• Fresh Garlic: Fresh minced garlic gives the sauce its characteristic savory flavor. I recommend fresh garlic rather than jarred minced garlic here.
• Butter: Butter rounds out the sauce and gives it a glossy finish.

Variations

• Bone-In Pork Chops: Yes, you can use bone-in pork chops without any adaptions of the written recipe.
• Thin Pork Chops: Substitute thin cut pork chops and reduce the cooking time. Rely on temperature rather than the clock.
• Thick Pork Chops: You can substitute thicker pork chops, but they’ll require additional cooking time. Again, rely on that digital thermometer for internal temperature doneness, rather than the clock.
• Chile Powder: Substitute Cayenne pepper or Red chile flakes.

1. Step 1: Make The Honey Garlic Sauce: In a bowl, whisk together the honey, vinegar, salt and chile powder. Set aside.

2. Step 2: Season The Pork Chops: Pat the pork chops dry, and season with salt and pepper on both sides.
3. Step 3: Sear The Pork: Heat the skillet over medium-high heat and add the oil. When the oil is hot, add the pork chops. Sear the pork chops until deeply golden on the first side, then turn and sear the second side. Because these chops are about one inch thick, cooking time can vary with the exact thickness and temperature of your skillet. Use an instant-read thermometer rather than relying solely on the clock. Cook the pork chops, turning often, until the thickest part reaches 145°F. Transfer the pork chops to a plate and loosely tent with foil.
4. Step 4: Add The Honey Garlic Sauce: Reduce the heat and add the honey-garlic sauce mixture to the same skillet. Stir and scrape up the browned bits from the bottom of the pan. Cook for about 3 minutes, watching the skillet closely. The honey can move from nicely caramelized to burned quickly, so don’t walk away. The sauce should become glossy and slightly thickened.
5. Step 5: Finish and Serve: Return the pork chops and any accumulated juices to the skillet. Spoon the sauce over the pork chops and turn them as needed to coat them well. Serve immediately with the honey garlic sauce spooned over the top.

How Do You Keep Pork Chops From Drying Out?

The biggest mistake with pork chops is cooking them too long. I prefer one-inch-thick boneless pork loin chops for this recipe and use an instant-read thermometer to determine when they’re done.

Cooking time can vary depending on the thickness of the chops and how hot your skillet is, so use the thermometer rather than relying on a fixed number of minutes.

Cook the thickest part of the pork chop to 145°F, then remove it from the heat. This is much more reliable than judging doneness by color or cutting into the center to check it.

Does Pork Chop Thickness Matter?

Yes. A one-inch pork chop takes considerably longer to cook than a thin-cut pork chop, so the cooking time in this recipe shouldn’t be applied to every pork chop.

I recommend checking the internal temperature with an instant-read thermometer. If your chops are thinner, begin checking the temperature earlier; thicker chops may need additional time.

If you enjoy thicker pork chops, you might also like my Grilled Butterfly Pork Chops With a Cocoa Chile Rub. They’re brined first, then grilled with a smoky-sweet chile rub.

What Does Chimayo Chile Powder Add to the Sauce?

Chimayo chile powder gives these honey garlic pork chops a warm, medium-level chile flavor that balances the sweetness of the honey. It brings Southwestern character to the sauce without making the pork chops overwhelmingly hot.

If you don’t have Chimayo chile powder, substitute a mild New Mexico red chile powder. You can also leave it out for a mild honey garlic pork chop.

Storage and Reheating

• Refrigerator: Store any leftover pork wrapped in an air tight container in the refrigerator. It will keep for about 4 days.
• Reheating: I like to reheat individual servings of sliced pork in the microwave at 50% power in 15 second increments. The lower power will keep the pork from drying out. Remember, you’re just trying to heat them enough to eat, not re-cook them.
• Freezing: The pork chops with the sauce will freeze well. Store in a freezer safe container for up to 3 months. Be sure to label and date the package. Thaw in the refrigerator overnight before reheating.