These sexy little chops are so dang tasty you may find yourself eating them with your hands! The ingredients are easy and it really does taste Gourmet. The key is to get a nice sear on the both sides in a very hot cast iron pan. If you do not have a cast iron just make make sure to use a non stick pan and take the time to ge a good sear.
These are also delicious grilled. Instead of pouring the glaze on the chops you can baste it on while cooking. Pork is high in protein and rich in many vitamins so no need to feel guilty with this dish.
I like to eat this dish with a spinach and fruit salad that I first had while eating dinner with my friend Shannon. Mmmm….. Just toss spinach, strawberries, blueberries, and feta salad in a light raspberry vinaigrette topped with caramelized pecans as topping. Ooh fancy!
Ingredients:
- 1/4 cup honey
- 1/2 cup ketchup
- 2 tbsp soy
- 2 tbsp Apple cider vinegar
- 3-6 (4 ounce) ( 1- inch thick) pork chops bone in or out
- 2 tbsp extra virgin olive oil
- 4 tbsp butter
- 1 cup baby bella mushrooms (optional)
- 2 cloves garlic, sliced thinly
- Salt and Pepper
- 2 tbsp parsley (optional)
Directions:
Preheat the oven to 400 degrees.
Mix the first 4 ingredients in a small bowl and set aside.
Season the pork generously with salt and pepper on both sides.
Take out the skillet/pan and heat on high. Add 2 tbsp of extra virgin olive oil. Add the pork… let sear for 4-5 minutes per side, then and flip.
Transfer to a plate, set aside.
Reduce heat to medium and melt 4 tbs butter. Scrape up any brown bits, add garlic and mushrooms, saute for 1 minute. Add the sauce you mixed earlier and cook for 30 seconds. Add the pork back into the pan and coat both sides by flipping each fillet.
Move the pan to the oven and bake for 15-20 minutes or until desired doneness. I prefer 165 or well.
Dress with chopped parsley and enjoy, you earned it!
SIDE NOTE… If you want to add a little zinger, serve some sriracha in a fancy dish to dip the pork in.
