Sticky honey soy pork chops

Honey soy pork chop

For as much as I love bacon, it’s a rare day that pork chops make their way into my shopping cart. It’s an even rarer day, when I make them at home and can say I truly enjoyed them. They’re usually just a non-red meat alternative when I’m sick of chicken kinda thing. 9 times out of 10 the chicken wins. Although, at least there aren’t any chances of heads still being attached when dealing with pork.

Honey soy pork chop

These chops were calling my name though. They were boneless (cutting around the bone = super annoyance. Also, a mess since cutting never works and then I’m left shoving a pork bone into my mouth not so dissimilarly to a dog) thicker than a filet mignon and on sale. Winning.

The result was something like that mall Chinese food court honey soy chicken taken up a million notches just on pork.

Honey soy pork chop

It’s sticky, sweet, gingery with a hint of spice and makes pork anything but boring.

This would be that 1 time the pork wins. Like shut-out wins. Pork 10 million, chicken 0.

Sticky honey soy pork chops
 
Prep time
Cook time
Total time
 
A sweet & spicy honey soy sauce with pork chops.
Author:
Serves: 3-4
Ingredients
  • 2 thick boneless pork chops (about 1-1.5 lbs total)
  • ⅓ cup low sodium soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons honey
  • 1 tablespoon minced fresh ginger
  • 2 garlic cloves, minced
  • 1-2 (depending on heat preference) chili peppers, minced
  • juice of 1 lime
Instructions
  1. Combine all ingredients besides pork in a small bowl and whisk together.
  2. Place pork chops in a sealable plastic bag and pour sauce into the bag.
  3. Turn the pork chops over a few times to coat with sauce and seal bag.
  4. Refrigerate for 30 minutes up to 4 hours.
  5. Preheat oven to 350 degrees.
  6. In a skillet over medium-high heat, brown each side of the pork chops.
  7. Pour sauce from the bag over the pork chops in the pan once browned and transfer to the oven in the skillet.
  8. Bake for 10-15 minutes until just cooked through (the timing will depend on the thickness of your chops).
  9. Remove from oven, plate chops and spoon the thickened sauce over top.
  10. Garnish with green onion.

 

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Comments

  1. 1

    I love how sticky and caramelised these look :)

  2. 2

    I want to swim in that sauce. YUM.

  3. 3

    YESSSS. I love soy glazed anything.

  4. 4

    Ben is a pork-chop-ophile and I usually can’t stand them. I’ve been trying every which way to make them moist and yummy inside and I keep failing!! And he likes them plain and boring – not for me – THESE are for me. I need the sauce, the spice, the stick the flavors!! I have two unthawing in the fridge as I type – I will report back on my success. :)

  5. 5

    I am 100% making this tonight with chicken (because I’m too lazy to go get pork chops at the store) – think that’ll work?

    • 6
      Running to the Kitchen says:

      yes, definitely! I thought about saying in the notes actually. Probably don’t need to cook it as long in the oven unless you have some steroid pumped chicken breast that’s as thick as this pork chop though :)

  6. 7

    These look delicious- we are the same way with pork, too, we find it difficult to find a cut that we like. But we’ll be on the lookout for some good cuts of pork so we can make this!

  7. 8

    These look great. I do not make pork often. It seems like I always overcook it, and it comes out to dry. Or under cook it and we eat questionable pork :)

  8. 9

    Nice recipe and I really love pork chops – one of my favourites. Thank you.

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