Best Chipotle And Honey Glazed Pork Chops Recipes

CHIPOTLE-HONEY-GLAZED PORK

Steps:

• Preheat oven to 450°F.
• Purée chipotles in adobo with garlic and honey in a blender until smooth. Pat pork dry and season with salt. Put pork on a foil-lined baking sheet and spread with chile glaze to coat well. Roast in middle of oven until an instant-read thermometer registers 155°F, about 20 minutes. Let stand 5 minutes on a cutting board before cutting into thin slices.

CHIPOTLE AND HONEY-GLAZED PORK CHOPS

Steps:

• Rinse chipotle chiles under running water. Slit them open and remove seeds. Pat chiles dry on a paper towel. Chop them and put them in a small bowl. Add honey, water and salt. Whisk thoroughly to combine.
• Preheat oven to 350°F. Heat a large oven-proof skillet over medium-high heat. Season pork chops with salt and pepper on both sides and set aside. Add oil to pan. When hot, add pork chops and brown, 1 to 2 minutes per side. If needed, brown chops in batches so as not to overcrowd the pan.
• Return all chops to skillet or a rimmed baking sheet and brush both sides with chipotle-honey glaze. Place in the oven and cook for 15 to 20 minutes, depending on thickness of chops, until they are cooked through. Watch closely as honey glaze scorches easily. Serve chops on a platter and drizzle with any leftover pan juices.

HONEY-GLAZED PORK CHOPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray. Season pork chops with salt and pepper.
• Coat a skillet with cooking spray and heat over medium heat. Add chops to the hot skillet and cook until browned, about 5 minutes per side.
• While the chops are browning, combine brown sugar and honey in a microwave-safe bowl. Microwave on high until brown sugar has softened or melted, about 20 seconds. Stir to combine.
• Transfer browned chops to the prepared baking dish and spoon 1/2 of the honey glaze evenly over top.
• Bake, uncovered, in the preheated oven for 15 minutes. Remove from the oven, turn over, and spread the remaining honey glaze over top. Bake until no longer pink in the center, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

CHIPOTLE & HONEY GLAZED PORK

Steps:

• Preheat oven to 450°F.
• Purée chipotles in adobo with garlic and honey in a blender until you have a smooth glaze.
• Pat pork dry and sprinkle with salt and allspice, rubbing the mixture into the meat.
• Put pork on a foil-lined baking sheet and spread with the glaze to coat well.
• Roast the pork in the middle of oven until an instant-read thermometer registers 155°F, about 20 minutes.
• Let pork stand 5 minutes on a cutting board before cutting into thin slices.

CHIPOTLE-RASPBERRY PORK CHOPS

Steps:

• In a small saucepan, cook and stir preserves and chipotle pepper over medium heat until heated through. Reserve 1/4 cup for serving. Sprinkle pork with salt; brush with remaining raspberry sauce., Lightly grease a grill or broiler pan rack. Grill chops, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Serve with reserved sauce.