Honey Garlic Pork Chops

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The key to developing great smack is preparation the meat, so don't regularize trace the porc chops for the ordinal dyad of transactions they're in the pan! Erst they're seared on both sides, grow the warmth thrown and rain in the render.

Scratching the browned bits on the bottom of the skillet time the sauce bubbles and smells impressive. Simmer the meat chops until they're baked finished, then cerebrate the render a pair of redundant proceedings to change if it needs it. I score lots of notes in the recipe most how to recount when the chops and furnish are done, but the sauciness of this supply makes it very kind level if things get a less overcooked (because, say, you're sportfishing feathers out of a baby's mouth.

Ingredients

• ¼ cup honey
• 2 Tablespoons lemon juice (about 1 lemon)
• 2-3 cloves garlic, minced (about 1 Tablespoon)
• 2 teaspoons soy sauce
• 4 boneless pork chops (3/4-1" thick)
• salt and pepper, to taste
• 2-3 Tablespoons olive oil

Instructions

• To make the glass, whisk the honey, lemon juice, minced garlic, and soy sauce together in a bowl, or shake it up in a jar. (This step can be done ahead of time and stored in the fridge until you're ready to cook the pork chops.)
• Heat 2-3 Tablespoons olive oil in a large (12") skillet over medium to medium-high heat, until the oil shimmers.
• Season the pork chops on both sides with salt and pepper. Carefully add them to the skillet and let them brown (3-4 minutes).
• When they're nicely browned on the first side, flip them over and sear the second side, 3 minutes.
• Reduce the heat to medium-low and add the glaze. Use a spatula to scrape up the browned bits on the bottom of the skillet and stir them into the glaze.
• Allow the chops to simmer until cooked through, about 4-8 minutes, depending on their thickness.
• When the chops are done (see notes below on temperature), remove them to a plate.
• Continue to simmer the glaze until it's thick enough for a spatula to leave a momentary trail if you scrape the bottom of the pan (about the consistency of pancake syrup).
• Pour the glaze directly over the chops on the serving plate, or serve it on the side!
• SPECIAL NOTE: Pork needs to be cooked to 145*, but the pork chops will continue to cook after they've been removed from the pan, so if they're in the neighborhood of 130* when you take their temperature (pick up a chop with tongs and insert a meat thermometer through the side of the chop), it's safe to take them out of the pan. Or, cut into one of the chops - I look for the center to be barely pink so they can cook the rest of the way as they rest.

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