Honey Garlic Pork Chops

I like honey garlic pork chops with deep savoriness and enticing aromas. I paired these succulent pork chops with simple stir-fried vegetables and served them on top of a fluffy bed of white rice, a perfect weekday meal.

Ingredients

3 pork chops

Marinade

½ teaspoon crushed black pepper

¼ teaspoon salt

1½ tablespoon fish sauce

1 teaspoons grated ginger

¼ cup honey

2 tablespoons Chinese black vinegar

Sauce

Oil to pan-fry

2 tablespoons chopped garlic

¼ cup chicken broth

Thinly sliced shallots to garnish

SERVES: 4

Method

Marinate the pork chops

Make a few cuts on the side of each chop to ensure the pork chops remained flat without becoming misshapen during cooking.

Marinate the chops with crushed black pepper, salt, fish sauce, honey, and vinegar for at least two hours, preferably longer.

Pan-fry the pork chops

After marinating, scrape the excess marinade from the pork chops. The marinade is reserved to make the gravy in the next step.

Heat some oil over low heat in a large pan and fry the pork chops until golden brown on both sides.

Maintaining a low to medium heat is crucial to prevent the pork chops from charring too quickly.

Prepare the sauce to coat the pork chops

Sauté the minced garlic in oil until it becomes aromatic.

Pour the reserved marinade into the pan and bring it to a boil. Add some chicken broth to enhance the flavor further.

Simmer the broth and marinade mixture until it becomes sticky and thick.

Coat the pork chops with sticky honey garlic sauce over low heat.

Transfer to the plate, and sprinkle with some sliced shallots to serve.

Notes:

It is recommended to saute the freshly minced garlic for the best flavor for these easy honey garlic pork chops. Consider adding garlic powder to the marinade to intensify the taste.

If Chinese black vinegar is not readily available, substitute it with apple cider vinegar or rice wine vinegar. Authentic Chinese vinegar should be available at your local Asian grocery store.

Add some red pepper flakes while preparing the gravy for a spicy twist.