Juicy, sweet, with just a hint of garlic, these succulent oven-baked Honey Garlic Pork Chops are simply irresistible. Its flavorful sauce has all the allure. Serve with a side of roasted vegetables for a worthy weeknight dinner!
Dry Brine Time1d
Course: Main Course
Keyword: pork chop
Author: Namiko Chen
4piecesboneless pork loin chops (½-inch thick)(½ lb or 227 g each)
2tspkosher salt (Diamond Crystal; use half for table salt)
In a container or baking sheet, place pork chops in a single layer. Then evenly sprinkle salt on both sides of the pork chops. Cover with plastic and keep in the refrigerator for 24 hours (or overnight at least).
[On the Day You Serving the Dish]
Gather all the ingredients. Preheat the oven to 200 ºF (93 ºC). I used the convection oven, but if you can also use regular oven and set the same oven temperature. It will just take slightly ,longer time for the meat to reach 135ºF (57 ºC).
Put the pork chops on a baking sheet lined with parchment paper. Evenly sprinkle the pepper on both sides of the pork chops.
Insert the probe in the center of the thickest pork chop. Bake at 200 ºF (93 ºC) until the internal temperature of the pork is 135ºF (57 ºC). We take them out before the pork is completely done cooking because we still need to sear them in the cast iron pan. Do not cook the pork chops all the way through (the final temperature, 145 ºF/63 ºC) in the oven because they will be overcooked and dry after further searing. This is very important.
To Make the Sauce
In a small saucepan, heat the unsalted butter on medium heat and add the minced garlic.
Add 4 Tbsp honey and whisk all together. Cook on medium heat (medium-low for a professional stove) until alcohol is evaporated (no more smell) and sauce thickened, roughly about 10 minutes. We do not want to thicken the sauce later on while pork chops are in the skillet (pork will be overcooked); therefore, try your best to thicken at this time.
To Sear Pork Chops
When the internal temperature of the pork reaches 135ºF (57 ºC), it’s done cooking. It took roughly 45 minutes to finish cooking with the convection oven. It might take an hour if you use a regular conventional oven or longer if your pork is thicker. Detach the probe from the oven and also remove it from the pork.
Heat the cast-iron skillet on medium-high heat (or the medium on a professional stove). Add the oil when the skillet is hot. Once the oil starts to smoke, place the pork chops and sear for 1 minute. Do not move the pork chop during this time.
Flip the pork chop when the bottom side is nicely brown and sear for 1 more minute. Press down the pork chops to give them a good contact on the skillet for proper searing.
When the other side is also golden brown, pour the sauce and spoon the sauce over the pork chops a few times. Remove from the heat. By now, the internal temperature should have reached 145 ⁰F (63 ºC).
Serve the pork chop with the sauce on a plate (and I put fresh thyme on the pork chop). You can accompany roasted vegetables and steamed rice on the side. Enjoy!
Put the pork chops in an airtight container/bag and store them in the freezer for up to a month. To reheat, put the frozen pork chops in the preheated oven at 350 ºF (150 ºC).
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.