Honey Garlic Pork Chops With Chimayo Chile Powder
A one-skillet honey garlic pork chop recipe that combines sweet Colorado honey, tangy apple cider vinegar and mild New Mexico chile for a Southwestern twist on a classic weeknight pork chop.
Servings 4
Calories 315kcal
Equipment
- 1 Large skillet (not non-stick)
Ingredients
- 1 Pound Boneless Pork Loin Pork Chops about 3-4 chops
- ½ teaspoon Kosher Salt
- ¼ teaspoon Freshly ground black pepper
- 1 Tablespoon Canola Oil or vegetable oil
- 2 Tablespoons Unsalted butter melted
- 3 cloves Garlic minced
- 1 Tablespoon Italian parsley chopped
- For The Honey Sauce
- 4 Tablespoons Colorado Wildflower Honey
- ½ teaspoon salt
- 2 teaspoon Apple Cider Vinegar
- ½ teaspoon Chimayo Chile Powder or any other New Mexico Red Chile Powder
Instructions
- Pat pork chops dry and season the pork chops with salt and pepper on both sides.
- In a bowl, use a whisk to mix all of the ingredients to make the Honey Sauce. Set aside.
- 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.
- Continue cooking, turning often. Use an instant-read thermometer rather than relying solely on the clock. Cook the pork until the thickest part reaches 145°F. Transfer the pork chops to a plate and loosely tent with foil.
- Add the remaining butter to the skillet. Add the garlic and sauté for 10 seconds.
- Reduce the heat to medium-low and add the honey mixture. Simmer for 1–2 minutes, stirring and scraping up the browned bits from the pan, until the sauce is glossy and slightly thickened.
- Spoon over pork chops. Garnish with parsley.
Notes
Tips For Success
-
- As a rule of thumb, one pound of pork will serve 4 people. Allowing ¼ pound per person. Slice the pork chops and divide them between 4 plates.
- Use a good quality skillet to brown any type of meat. A cast iron skillet works well here as does a Carbon Steel Pan. Avoid using a non-stick skillet as they are notorious for not conducting heat well. Your pork chops won't brown as nicely.
- Important: Pork chop thickness varies considerably, so I rely on an instant-read thermometer rather than cooking strictly by the clock. I've found that boneless chops can dry out quickly once they're past their target temperature.
Nutrition
Calories: 315kcal | Carbohydrates: 18g | Protein: 23g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 639mg | Potassium: 432mg | Fiber: 0.2g | Sugar: 17g | Vitamin A: 338IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg
