Best Pork Chops With Tangy Honey Sauce Recipes

DELICIOUS TANGY PORK CHOPS

Steps:

• Combine the pork chops, lemon juice, Worcestershire sauce, vegetable oil, and garlic in a large resealable plastic bag. Squeeze as much excess air from bag as possible. Marinate in refrigerator 4 to 24 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the pork chops from the marinade directly to the grill. Discard the marinade.
• Cook until the pork is no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

BAKED PORK CHOP RECIPE WITH HONEY MUSTARD SAUCE

Steps:

• Adjust oven rack to the center position. Preheat oven to 450°F.
• Add cubed potatoes to a large bowl, season them with salt and pepper then toss then with the minced garlic and oil. Roast potatoes on a baking sheet for 15 minutes - gently toss at 8 minutes so they don't stick to the pan.
• Meanwhile season pork chops on both sides with salt and pepper.
• Then mix the honey, mustard and garlic in a small bowl and baste ½ of the mixture on the top of the pork chops.
• Remove potatoes from the oven and drizzle 1 more tablespoon of oil around the pan. Gently, turn a spatula upside down and use the flat edge to release any potatoes that are stuck to the pan. Then make 4 5x5 inch wells and add the pork chops to the pan with the honey mustard side up.
• Roast pork chops and potatoes for 10 minutes.
• Then leaving the pan in the oven turn on the broiler to high and broil for 2-3 minutes. The pork chops' internal temperature should reach 145-160 degrees.
• Spoon on more sauce, garnish with parsley and enjoy!

PORK CHOPS IN A HONEY-MUSTARD SAUCE

Steps:

• Combine 1/2 teaspoon garlic powder, salt and pepper; sprinkle over pork chops. In a large skillet over medium heat, brown pork chops in oil. Remove and keep warm., Remove skillet from heat and add wine, stirring to loosen browned bits from pan. Bring to a boil over medium-high heat; cook until liquid is reduced by half. Reduce heat to medium. Whisk in broth, mustard, honey and remaining garlic powder; cook and stir for 1 minute. Whisk in cream; cook and stir for 4-6 minutes or until thickened., Return pork chops and juices to the skillet. Cover and cook until a thermometer reads 145°, 3-5 minutes. Let stand for 5 minutes before serving.

SIMPLE SWEET 'N' TANGY PORK CHOPS

Steps:

• Mix beer, ketchup and brown sugar. Sprinkle pork chops with salt and pepper., In a large skillet, heat oil over medium heat; brown chops on both sides. Add beer mixture to pan; bring to a boil. Reduce heat; simmer, uncovered, until a thermometer inserted in pork reads 145°, 1-2 minutes. Remove chops from pan; keep warm., Return sauce to a boil; cook and stir until slightly thickened. Serve over pork.

WORLD'S BEST HONEY GARLIC PORK CHOPS

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Whisk ketchup, honey, soy sauce, and garlic together in a bowl to make a glaze.
• Sear the pork chops on both sides on the preheated grill. Lightly brush glaze onto each side of the chops as they cook; grill until no longer pink in the center, about 7 to 9 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

SPICY HONEY-GLAZED GRILLED PORK CHOPS WITH PEACH PICO DE GALLO

Steps:

• Trim excess fat from pork chops. Pat dry and season both sides with salt. Set aside.
• Mix red pepper flakes, garlic powder, onion powder, paprika, ½ tsp. cumin seeds, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine. Heat honey in a small saucepan over medium just until warm. Remove pan from heat and stir in spice mixture. Set spiced honey aside.
• Toss peaches, red onion, jalapeño, lime juice, cilantro, remaining ½ tsp. cumin seeds, and remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to combine. Chill peach pico de gallo until ready to serve.
• Prepare a grill for 2-zone heat (for a charcoal grill, bank two thirds of coals on one side of grill and scatter remaining coals on other side; for a gas grill, set one burner to high heat and remaining burners to medium-low); oil grate. Grill reserved chops on hotter side of grill, moving to cooler side as needed to control flare-ups, until lightly charred on both sides, about 3 minutes per side. Move pork chops to cooler side of grill, cover, and grill, turning often and basting with reserved spiced honey, until an instant-read thermometer inserted into the thickest part of pork chops registers 145°, about 5 minutes longer. Transfer pork chops to a platter and let rest 10 minutes.
• Spoon peach pico de gallo over pork chops just before serving.