{"id":28501,"date":"2023-06-17T07:43:58","date_gmt":"2023-06-16T23:43:58","guid":{"rendered":"https:\/\/tasteasianfood.com\/?p=28501"},"modified":"2023-06-20T09:58:37","modified_gmt":"2023-06-20T01:58:37","slug":"honey-garlic-pork-chops","status":"publish","type":"post","link":"https:\/\/tasteasianfood.com\/mystaging\/honey-garlic-pork-chops\/","title":{"rendered":"Honey garlic pork chops (easy Chinese recipe)"},"content":{"rendered":"\n

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.<\/p>\n\n\n\n

Preparing the honey garlic pork chops requires minimal effort, and the best part is you can make changes to the marinade to alter the flavor easily.<\/p>\n\n\n\n

I have divided the recipe into simple steps: marinating, pan-frying, and coating with the savory honey garlic sauce.<\/p>\n\n\n\n

First, the pork chops are marinated in a savory mixture, allowing the flavors to infuse. Then, they are pan-fried until they reach a delightful golden color. Next, I reduce the remaining marinade until it thickens into a flavorful gravy to coat the pork chop in the final step.<\/p>\n\n\n\n

Now, let’s dive into the detailed breakdown of how to prepare the honey garlic pork chops.<\/p>\n\n\n\n

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1. Marinate the pork chops<\/h2>\n\n\n\n

You can choose between boneless pork chops or bone-in chops.  Ideally, the thickness of the chops should be around half an inch. This honey garlic pork chops recipe also works well with pork ribs by following the same cooking method.<\/p>\n\n\n\n

To prevent the pork chops from curling up during pan-frying, I made a few cuts on the side of each chop. This simple step ensures the pork chops remain flat without becoming misshapen. Bone-in pork chops usually hold their shape much better than boneless ones.<\/p>\n\n\n\n

How to marinade the pork<\/h4>\n\n\n\n

After preparing the pork chops, it’s time to marinate them. On a large plate with raised edges, combine all the required marinade ingredients: crushed black pepper<\/a>, salt, fish sauce<\/a>, honey<\/a>, and black vinegar<\/a>. <\/p>\n\n\n\n

Marinating the pork chops in a zip-lock bag<\/a> is another option, but I prefer using a plate for convenience. By marinating on a plate, there’s no need to pour the marinade into the bag or worry about cleaning a dirty bag afterward. It’s a more straightforward and cleaner approach.<\/p>\n\n\n\n

Although honey garlic pork chops are predominantly non-Asian, I enjoy incorporating Asian-inspired flavors using fish sauce. Initially, I planned to include maltose, a common ingredient in Chinese cuisine for creating a shiny and thick sauce. However, I use honey as a substitute since maltose was unavailable when I cooked. Whether you use honey or maltose, they caramelize and create a golden charred color on the pork chops.<\/p>\n\n\n\n

Marinate the pork chops for at least two hours, preferably longer, for optimal flavor infusion. Marinating overnight will yield even better results as the flavors penetrate deeper into the meat.<\/p>\n\n\n\n

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2. Pan-fry the pork chops<\/h2>\n\n\n\n

After marinating, scrape the excess marinade from the pork chops. The marinade is reserved to make the gravy in the next step. <\/p>\n\n\n\n

Heat oil over low heat in a large skillet to pan-fry the seasoned 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. High heat can cause the sugar from the honey to burn rapidly, resulting in quick browning before the pork chops are fully cooked internally. The cook time varies based on the pork chops’ thickness, which should be around 3-4 minutes for each side.<\/p>\n\n\n\n

If you are unsure about the doneness of the pork, insert a meat thermometer<\/a> into the thickest part of the meat to verify that the internal temperature has reached a minimum of 63\u00b0C\/145\u00b0F. <\/p>\n\n\n\n

3. Prepare a shiny, thick sauce to coat the pork chops<\/h2>\n\n\n\n

The remaining marinade is valuable because it can be transformed into a thick, flavorful gravy to glaze the pork chops.<\/p>\n\n\n\n

Before reducing the marinade into a thick gravy, let’s start by saut\u00e9ing some minced fresh garlic in oil until it becomes aromatic. Garlic, especially when slightly browned, adds a fragrant flavor that complements the pork and pairs perfectly with the honey flavor.<\/p>\n\n\n\n

After the garlic turns aromatic, pour the reserved marinade into the pan and bring it to a boil. I also add some chicken broth to enhance the flavor further. Chicken broth has a universal flavor that won’t change the taste of the pork chops. If you don’t mind a subtle hint of beef flavor, beef broth is another great option. <\/p>\n\n\n\n

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4. Coating the pork chops with the gravy<\/h2>\n\n\n\n

We reach the final step: returning the pork chops to the pan and coating them with sticky honey garlic sauce over low heat. <\/p>\n\n\n\n

Next, simmer the broth and marinade until sticky and thick. This will create a glossy coating that will adhere to the pork chops, giving them a shiny appearance.<\/p>\n\n\n\n

Once the pork chops are fully coated with this spectacular honey-garlic glaze, transfer them to the plate and sprinkle them with some sliced green onions to serve.<\/p>\n\n\n\n

5. Serving suggestions for the pork chops<\/h2>\n\n\n\n

You can serve the pork chops with a salad, green beans, and mashed potatoes. However, I recommend preparing stir-fried vegetables and serving them over steamed rice for a complete meal. Whichever way to serve, I am confident you will be delighted by the result. The dish has a delightful and addictive touch of Asian flavor that will surely please your taste buds.<\/p>\n\n\n\n

6. Cook\u2019s Note:<\/h2>\n\n\n\n