Trust me, I know – pork chops are super easy to dry out and cook too long. From there, you cover your chops in tinfoil and allow them to reach the 145F through the heat created inside the foil. A neat trick is to keep a close enough eye on your chops to remove them when they are about 10 degrees from being done. I always use a meat thermometer for safety and to also avoid any overcooking and drying out.
Pork is finished at 145 degrees Fahrenheit and should still be a little pink inside. Because, as it goes with meat, if you use different cuts, or cuts with a bone-in or not, your total time to cook will differ.
The best thing to do is always keep a close eye on the chops the first time you make this recipe. A thinner pork chop will be less time per side. The 1-inch chops usually take around five minutes on each side. The thick cut I always get is a bit over 1 inch. For me, I like a pork chop that has no bones and is thick cut. The edges of your pork chops should be crispy!įor this recipe, you can use any type of pork chop. Cover your pork chops in the sauce and then allow them to do some broiling for a minute or two. So, try not to allow it to cook for too long!ģ. If you allow it to cook for too long, then the honey will completely be gone, and you will not have the proper sauce. Then, heat the sauce for around five minutes to fully combine flavors. After your butter melts, add everything else. This step is important in the sauce to combine flavors. Add your butter in the skillet where you cooked your pork chops and allow it to melt.These juices will meld with the sauce in the pan to add extra deliciousness in the final broiling step. The pork chops have their own natural juices when cooked.
Pre-season – to keep the meat from drying out, pre-season before cooking.īrowning – Brown your pork chops for at least five minutes on each of its sides. Type of Chops – you can use pork chops with or without bones. Preheat – Always heat the pan you will be using ahead of time. What do you need to make Honey Garlic Pork Chops.I am excited for you to try this recipe on everyone you know. The final step, of broiling, is the exclamation point on the end of the recipe that gives the pork chops a perfect crunch – so don’t skip that last step. This entire recipe is prepared in a skillet and then rounded off in a broil or grill for finishing touches. Pork chops can be difficult to cook because they’re easy to dry out if you cook them wrong, so a good recipe can be hard to find! My family, friends, and neighbors too, however, have all sampled these pork chops during their development, and I got nothing but rave reviews-that’s how I knew it was time to share with the masses! I often get asked for pork chop recipes and this is a favorite! In fact, I would say it is one of the best pork chop recipes I have ever come up with. These delicious chops don’t require marinating but come out beautifully browned edges, satisfyingly sweet, and just so finger licking good! Food is meant to be enjoyed, and you can do more of the enjoying part with these. My sweet and sticky garlic pork chops are simple to make, and you will soon find they are a great go-to when you want something show stopping without all the time, effort, and clean up. I personally also love recipes where I can prep ahead of time to make meals easier to throw together! If you love those things, too, you will love this sweet and sticky and garlic pork chop recipe I have for you! Not to mention, it’s incredibly delicious and unforgettable. Everyone loves a dinner they can make each night that is not a crazy long recipe or process.
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